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Rosewater Macarons with Lemon curd filling for Baking Partners challenge 7

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   French Macarons always lured me, teased me, and challenged me to try it. I always thought it is not my cup of tea and let go the thought of trying it. When I was discussed with Vidya of A portion to share a recipe for this month “Baking Partners Challenge”, she told me we can do the French macarons. I told her it may be difficult we can give two recipes French macarons and other macaroons which made of coconut and egg whites. She agreed and even sends me one recipe on that.  However after discussion with Reshmi of EasyCook, we decided to stick to the French Macaron.

French macarons are sandwiched sweet meringue-based cookies made with egg whites, icing sugar, granulated sugar, almond sugar and food color. It is filled with ganache, butter cream or jam.  The cookie is domed with a smooth shell, and a flat bottom with ruffled layer called ‘foot’. Macarons range in size from 4 (1.5 in) to 8 cm (3.1 in), but are generally on the smaller side. When you bite into a macron, the shell should crack and break with ease, giving way to a chewy middle layer of filling.
Macarons have a long history; it is marriage of an Italian pastry into the elegant French sandwich cookie that is popular today. The earliest date on the origin of this cookie is about 1500s. In France, even MacDonald’s sell Macarons; and Japan, Switzerland, South Korea etc have their own version of macarons.
I didn’t realize that when it comes to making French Macarons, the mood of the Macarons will decide the final outcome. Cake, bread are forgiving, curries doesn’t care if you   stir them two or three times extra or not stir them as much as it needs to be. Every step in the French macarons should be followed meticulously without any hurry.  If you treat them well they will be nice to you.  If you ask me is macaron making that difficult? No it is not that difficult, but like a child who learns to walk by repeatedly falling, you need to learn by practice. Minute details, like how many strokes you are giving while combining the almond sugar mixture to egg white, whether you kept a double sheet baking pan is important. Do you check and know your oven well, did you let the macrons to dry it out completely.

I got enthusiastic and tried and flopped miserably the first time.

I posted this miserable picture in the Facebook Group, Reshmi came to my rescue with lots of suggestion and tips; she thought out that I flopped perhaps due to my over enthusiasm in  beating the egg white.

Before making this macaron I had watched several YouTube videos and read lot of blogs. If you want to know different methods like, French, Italian, Spanish of macron making read   this blog Bake it off. If you want to read about history then read from here.   Stella of Braveheart has given a funny version of post regarding macaron myths.  Mardi of Eat .live, travel ,write has given exact step and video of macaron making  . In the e-gullet forum you can get very good information on macron making.  David Levbovitz gives a complete list of macaron literature.  If you want, you can even check out this video of Joy of Baking .  There is another excellent article about macarons you can check from here . I found this video is also helpful even though it is in French.  Also this video
For my first attempt I used Martha Stewart recipeand after failure, I changed and tried Tartelette’s recipe. It came out perfect. Since I had jumbo eggs in hand, I used two of them. I used red gel coloring resulting in pink macarons, filled with lemon curd to balance the sweetness of Macarons. I was literally babysitting them while they are baking in the oven. I reduced the oven temperature to 320 °F and baked the macarons for 20 minutes. They were easy to peel off from the parchment paper, and I filled with lemon curd and put it in refrigerator. I enjoyed after 24 hours in refrigerator, and they were best at that time. More they age, tastier they get.
Please check all baking partners’ macarons, as everybody has a story to tell, some got it first time, others tried few more times to get it right. These macarons are expensive; and sell for about $2 dollars apiece. So if you can make at home, you will be feeling like winning a triumph and also saving lot of money.   Here come my macrons, since Valentine’s Day is in this month I used pink color for my macrons.



I made macarons like this 


I made lemon curd filling  like this .

Print recipe from here
Rosewater Macarons with Lemon Curd Filling
Recipe adapted from Tartelette

Preparation time :1 hours, Egg aging for 3-4 days
Cook time: 20 minutes
Yield: 25 ( 1.5 inch)

Ingredients
For the shells:
82 gr egg whites ( I used two jumbo eggs whites that have been preferably left 3-4 days in the fridge)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 teaspoon  Rosewater
Red gel food coloring  a big scoop

Prepare the macarons:
    

  • First step ,separate the egg whites and  set aside in refrigerator for about 4 days, and 5th take out  keep it room temperature while you working on the almond and powdered sugar.
  • Day before macaron making, blanch the  almond by putting them in the boil water and and remove their skin by rubbing between two fingers. . First dry them using  paper towel and then spread into a baking sheet and dry at room temperature.
  • Next morning when you are ready to make macarons, grind  almond into fine powder and seive twice to remove the big particles.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
  • Add almond and powdered sugar mixture  to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  • Fill a pastry bag fitted with a plain tip  with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
  • In the meantime, preheat the oven to 320 F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked  and  let is cool until it easily peel off from the parchment paper.  Pipe the filling into one cookie and place one cookie on the top .   Place them in refrigerator for 24 hours to get the flavor infused on the cookies. store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the lemon curd filling:
⅓ cup lemon juice( zest of 3 lemons)
2 Eggs ( I used jumbo eggs)
113g/12 cup  unsalted butter at room temperature
 120g/1/2 cup 1 tablespoon sugar
1 teaspoon of lemon zest
2 teaspoon  cornstarch
⅕ cup almond meal.
In a medium bowl combine the lemon zest and sugar rub well so that it gets mixed well. Then add lemon juice.
and eggs mix very well so that it gets combine well.  Also add  cornstarch and almond  meal to this mixtures.

Heat the above mixture in medium heat with constantly whisking, until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. While they are warm incorporate the butter and mix until combine.  Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.

I am linking this to my  Favorite recipes; Non Indian food, guest hosted by Ghar Ka Khana
 

1

More lemon curd filling

Reader Interactions

Comments

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  1. Shruti Dhingra Wahi says

    Hi Swathi ..........
    Want to make these Macarons, but after seeing your first attempt I am confuse whether make it or not !!!!
    Need courage to try them 🙂

    Reply

  2. Amrita Vishal says

    They are so gorgeous. Loved the fact that you shared your failure. So missed on baking this as I am out on a vacation.

    Reply

  3. Maha Gadde says

    very innovative recipe dear..

    Reply

  5. CakeWhiz says

    i am so scared of making macarons... i have heard it's quite challenging and difficult to work with. one of these days, i am gonna build up the courage and give it a shot 🙂

    your macarons are beautiful. even though your first attaempt didn't work out... the final outcome is GORGEOUS! i am loving the pink color!

    -abeer @ http://www.cakewhiz.com

    Reply

  6. Janani says

    I feel so jealous I didnt get it at all with vegan version. Loving ur macarons they look perfect and super tempting.

    Reply

  7. Achu says

    Beautiful dear!!!

    Reply

  8. Shylaja Praveen says

    Wow.Love the color.Looks so pretty

    Reply

  9. Mich PieceofCake says

    These are gorgeous, Swathi! Well done.

    Reply

  10. mjskit says

    Oh YUM!!! Look at all these fabulous macaroons! I love any cookie or treat with rosewater!

    Reply

  11. Reeni Pisano says

    Your cookies are beautiful Swathi! Cute and pretty too. I love the lemon curd with them! Bet they were delicious.

    Reply

  12. Navaneetham Krishnan says

    Stunning outcome and these are so fabulous. Love the color so much and am sure the taste must have been heavenly.

    Reply

  13. Rosita Vargas says

    Me encanta esta receta luce muy bonita y exquisita,te han quedado de lujo,abrazos y abrazos.

    Reply

  14. Rita Bose says

    Wow!! These macaroons look absolutely delicious! They are so cute and colourful too! Wonderful snaps,Swathi!!

    Reply

  17. Rafeeda A. Raheem says

    really amazing macaroons swathi... these looks so yum... when i somehow get my cooking in place, this is going to be my first challenge to be taken up...
    http://sweettoothraf.blogspot.com

    Reply

  18. Tina (PinayInTexas) says

    Lovely macarons, Swathi!
    Thank you for making this awesome challenge possible!

    Reply

  19. Leena says

    Pretty color love the cookies yum

    Reply

  20. Meena Selvakumaran says

    never dreamed to try it , u r post tempts me.bookmarked it.

    Reply

  21. Vineetha says

    Loved ur pink macarons....and they look great ,grt job 🙂
    Loved ur filling too...feel like having a bite 🙂

    Reply

  22. Guru Uru says

    Perfection in a biscuit my friend, that is gorgeous 😀

    Cheers
    CCU

    Reply

  23. Hema says

    Gorgeous macaroons, seeing them everywhere, love your step wise pictures..

    Reply

  24. Veena Theagarajan says

    cute pinkies .. so tempting

    Reply

  25. Sangeetha Priya says

    Perfectly done Swathi, wat a beautiful post with stepwise pictues, thks for this wonderful challenge..

    Reply

  26. Sanoli Ghosh says

    rose water, lemon and curd......fabulous filling. Liked your pink coloured macarons too much dear.

    Reply

  27. Premalatha Aravindhan says

    wow very cute macrons,loved the colour...

    Reply

  28. Angie's Recipes says

    They have turned out perfect!

    Reply

  29. kausers kitchen says

    Beautifully done dear, luv the color.

    Reply

  30. Vimitha Anand says

    Perfectly done macaroons... Loving the filling...

    Reply

  31. Gheza e shiriin says

    Beautiful post and macarons are lovely. Love the flavours

    Reply

  32. Reshmi Mahesh says

    Beautiful color and I loved the stepwise clicks dear..It was a great challenge and I feel the group interacted lot this time..Thanks for the recipe..:)

    Reply

  33. Vidhya Viju Govind says

    lovely challenge na swati?...really learnt so so much from each of the baking partners.......!

    Reply

  34. Sharanya palanisshami (sara's TASTY BUDS) says

    It was beautiful to see all those macroons in the same page.................. YOUR PINK MACROONS ARE GORGEOUS..........

    Reply

  35. Latha Madhusudhan says

    Absolutely lovely and well made.

    Reply

  36. Suja Manoj says

    Looks so pretty,love the pink color and all the clicks..adding rose water is such a wonderful idea.

    Reply

  37. Latha Madhusudhan says

    pretty and gorgeous looking macarons. Well made.

    Reply

  39. Eric Pepple says

    Those macaroons look absolutely stunning! Love the use of rose water, can't wait to try these. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

  40. Divya Shivaraman says

    iss it macarons season? lovely post...that pink colour invites me

    Reply

  41. Sandhya Ramakrishnan says

    Such beautiful colors on your macarons Swathi! Love the lemon curd filling. Can't wait to try that 🙂

    Reply

  42. Arthy Suman says

    Macarons every where...wow love ur step by step clicks...would love to try this some day...

    Reply

  43. Serena Bakes Simply From Scratch says

    Swathi- These look amazing and so very pretty in pink! Delicious!

    Reply

  44. Priya R says

    wow i love the gorgeous color of the macs Swathi, really enjoyed this challenge and so happy i had a decent mac, but sure would try this recipe here the next time around... thanks for all the lovely bakers and for you especially for all the tips...

    Reply

  45. Savitha Ganesan says

    Perfectly done and well explained swthi.Love all the detailed pics.

    Reply

  46. divya says

    Amazingly made and nice presentation toooo.

    Reply

  47. Chef Mireille says

    so pretty

    Reply

  48. Julie says

    Very detailed post,Swathi..Macarons look beautiful in those lively pink,glad that u got it right & Thanx for all the support in the challenge dear:)

    Reply

  49. Shailaja Reddy says

    Looks colorful and tempting.

    Reply

  50. Marisa says

    Beautiful despite the first troubles. I'm willing to see other recipes. It has been a pleasure and a big challenge for me. Cheers
    http://thermofan.blogspot.com.es

    Reply

  51. Shri says

    You go girl! 🙂

    Reply

  52. Beena.stephy says

    Mouthwatering cute macrons.

    Reply

  53. Priya says

    Prefect macarons, rosewater and lemon curd, wat a fabulous pair..Looks wonderful.

    Reply

  55. Amy says

    Glad your macarons came out so pretty after trials. I love making them at home too cos you can simply add any flavor your heart desires. 🙂 Rosewater and lemon curd sounds wonderful together. 🙂

    Reply

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