Lemon Macaron Biscuit

Name: Lemon Macaron Biscuit
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Ingredients: 780 g almond sugar powder (TPT); 145 g fresh egg whites; 12 g lemon yellow food coloring (adjust to intensity); 380 g fine granulated sugar (for syrup); 95 g water; 145 g aged egg whites; 2 g egg white powder

Prepare the lemon macaron base, including the Italian meringue batter, piping rounds and half-shells, baking, and moisture-conditioning.

57 min

Easy

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Ingredients

almond sugar powder (TPT) 780 g

fresh egg whites 145 g

lemon yellow food coloring (adjust to intensity) 12 g

fine granulated sugar (for syrup) 380 g

water 95 g

aged egg whites 145 g

egg white powder 2 g

Instructions

Prepare the batter

Mix the almond sugar powder with the fresh egg whites and coloring. Cook the sugar and water to 118°C. When the syrup reaches 114°C, begin whipping the aged egg whites with the egg white powder. Once the meringue reaches a medium-stiff peak, switch the mixer to second speed and slowly drizzle in the hot syrup.

Mixing and macaronage

Cool the meringue to 50°C, then remove the mixing bowl and add the almond mixture from step one. Gently fold (macaronage) until the batter is smooth and uniform.

Piping

Using a #8 round tip, pipe spiral discs onto parchment-lined baking sheets: 4.5 cm in diameter for individual cakes and 14 cm for the dessert. Also pipe 1.5 cm half-shell macarons for decoration.

Baking

Stack two baking trays on top of each other (to prevent the bottom from overheating, over-rising, and cracking). Let rest at room temperature for 15 minutes until a skin forms on the surface. Bake in a convection oven at 180°C for 10-12 minutes.

Cooling and storage

Refrigerate the disc bases overnight, uncovered, so they absorb ambient moisture. The decorative half-shell macarons should be sealed and stored in the freezer.