The Californication of a French national treasure: macaron with preserved Meyer lemon filling. The added dimension of organic Meyer lemon cured in sea salt, bay leaf, allspice and cassia bark gives the macaron a certain je ne sais…wow!
Need
Macarons
1 cup almond flour
⅔ cup powdered sugar
2 medium egg whites at room temperature
1 pinch salt
¼ cup granulated sugar
Filling
1½ cups unsalted butter, softened
1 cup powdered sugar
1 tsp Moroccan Preserved Meyer Lemon Paste
Do
Preheat the oven to 300 F. Sieve the icing sugar and almond flour into a large bowl and mix. In a separate bowl whisk egg whites and salt until they form soft peaks. Add the caster sugar a little at a time whisk until the whites are very thick and glossy.
Stir the icing sugar and almond mix into the egg whites, about three to four stirs around the bowl. Check that the mixture is beaten enough by making a "figure 8" with the batter as it falls from the spatula.
Using a piping bag with a 1/3-inch nozzle, fill with the macaron mixture. Place the silicone mat onto a baking sheet. Pipe small blobs onto the sheet - the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture settle and to break any air bubbles, then leave to dry for 20 minutes—the surface of the macaron will become smooth and shiny.
Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or they will break.
Filling
Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.
The macarons may be eaten immediately but will benefit from being refrigerated for 24 hours as time makes them even more chewy and tasty.
Adapted from, "An Easy Macaron Recipe for Perfect Macarons Every Time," by Clarice Lam for The Spruce Eats.
