Tarte Au Citron Macarons
Need a showpiece treat? This macaron recipe is loaded with a lemony centre from the french tarte au citron (lemon tart) as well as a creamy lemon buttercream. The macarons are phenomenally lemony, look amazing, and make the perfect summer treat or dessert. If you’re in a bit of a rush, you can switch the tarte au citron mix for some lemon curd.
Prep Time: 3 hours
Cook Time: 15 mins
Difficulty: Pro
Serves: 14
Ingredients
Macaron Shells
Eggs - 2
Ground almonds - 100g
Icing (Confectioner’s) Sugar - 100g
Caster Sugar - 100g
Liquid Yellow Food Colouring - 1 tsp
Lemon Butter Cream
Butter - 50g
Icing Sugar - 100g
Lemon Juice - half a lemon
Tarte Au Citron Mix (or use lemon curd)
Lemons - 2
Caster Sugar - 70g
Cornflour - 20g
Unsalted Butter - 50g (cut into chunks)
Optional Sweet Pastry Topping
Plain Flour - 50g
Unsalted Butter - 25g
Icing Sugar - 10g
Specialist Equipment
Digital (or Sugar) Thermometer
Method
Citron Macarons Step One - Shell Prep
Let’s start by preparing the macaron shells. In a large bowl sift together the ground almonds and icing sugar.
In a separate bowl place the whites of one of the eggs (keep the yolk in the fridge for later, you’ll need it for the tarte au citron mix). Stir the yellow food colouring into the egg white and pour the egg white mix into the side of a bowl containing the ground almonds, but don’t stir in. Set aside for later.
In a whisking bowl add the white from the other egg (again set aside the yolk in the fridge for the tarte au citron mix). If you have a stand mixer fit it with the balloon whisk, if not then have a whisk at the ready.
Line a large tin with baking paper, and using something circular just over an inch in diameter (c. 3cm) - a shot glass works well - draw 14 circles in a grid. Turn the paper over so that the circles are on the underneath side. This will be your template for piping the macarons later.
Citron Macarons Step Two - Liquid Sugar
In a pan add the caster sugar and around 25ml of water. bring to the boil over a medium heat.
Monitoring using a digital or sugar thermometer, once the temperature reaches 115°C (239°F) start to whisk the egg white you have in the bowl on high speed.
Once the temperature reaches 118°C (244°F) reduce the mixing speed to medium-high and trickle the sugar in a gentle stream down the edge of the bowl with the egg white in it, whisking the sugar into the egg. Keep mixing for about a minute after the sugar has been fully incorporated.
Reduce the speed to medium, and keep whisking until the mix drops to around 50°C (122°F), monitoring with the thermometer.
Citron Macarons Step THree - I Fold!
Very gently fold the resulting meringue mixture into the other bowl with the almond flour and egg. Mix until full incorporated and the colour’s distributed throughout.
Transfer to a piping bag (a food / sandwich bag with the corner cut off will do if you don’t have a piping bag).
Citron Macarons Step Four - Yellow Pebbles
Pipe the mix onto the baking sheet. Hold the piping bag vertically and piping into the centre of each circle until the circle is filled, then give the bag a little quarter turn and lift to stop the piping.
Do this for all the circles, then gently tap the tray on the work surface a couple of times to smooth the tops of the shells. If the fan in the oven you use is particularity blowy, then put a few blobs of the mix in the corners under the baking sheet to stick it down.
Leave at room temperature for 30 mins for a skin to form on top of the shells. Preheat the oven to 155°C (311°F) for a fan oven whilst you wait.
Bake the macarons for 12 minutes, quickly opening and closing the door and 8 and 10 minutes into the cooking to release the steam.
Remove the macarons from the oven and allow to cool.
Citron Macarons Step Five - Tarte au Citron
If you’re using lemon curd, skip this step.
Place the 2 egg yolks you saved from earlier in a large bowl and mix together.
In a separate bowl add the cornflour and about 25ml of water, mix this into a paste.
In a pan add the zest and juice of the 2 lemons and the sugar. Bring this sugar-lemon mix to the boil, then add the cornflour paste and continue to boil for a minute until it thickens.
Remove from the heat and whisk this mixture into the egg yolk. Then whisk in the butter. You should now have a glossy lemon mix.
Sieve the mixture and place in the fridge for later.
Citron Macarons Step Six - Toppers
If you want to make the circle of lemon that goes on top of the macaron, thinly peel a lemon using a peeler, knife or mandolin. Cut the lemon peel into 14 strips (matching the number of macarons) and boil in a little water for a couple of minutes to soften.
Wrap the rind around a cocktail stick / skewer, lemon rind facing outwards, and then place a little cling film around each piece of rind to hold in place. Place in the fridge to cool and set.
If you want to make the sweet pastry chunks to crumble on top of the macarons, in a bowl add the butter (cut into chunks) and the flour. Using you finger tips rub together until you have coarse breadcrumbs, then mix in the icing sugar (add a teaspoon of water if the mix appears too dry).
Place chunks onto a tray lined with baking paper and bake in the oven at 180°C (356°F) for 15 to 20 minutes until they go a little golden brown.
Citron Macarons Step Seven - Lemon Buttercream
Add the butter (cut into chunks) to a bowl and a little at a time whisk in the icing sugar.
Once fully incorporated, add the lemon juice a little at a time until you have a soft consistency and good lemon taste.
Transfer the mix to a piping bag.
Citron Macarons Step Eight - Tarte Au Citron Macarons
Time to bring it all together.
Match the shells for size so you have a similar size and shape bottom and top for each.
Pipe onto one shell the buttercream first, then the tarte au citron mix, then top with the other shell.
If you’re using the toppings, pipe a blob of the tart au cirton mix onto the top shell, and place a chunk of the sweet crust pastry and wrap the lemon rind around it.
If the macarons won’t balance on their own (they are quite tall), then pipe a little blob of buttercream onto the plate / board you’re going to serve them on and place the macarons on the buttercream.
And that’s it, hope you enjoy!