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pile de macarons au citron et au yuzu

Yuzu & lemon macarons

Ingredients (for approximately 20 macarons) :

For the macarons shell :
  • 3 white eggs
  • 125g of almond flour
  • 225g of icing sugar
  • 25g of powdered sugar
  • 2 teaspoons of powdered yuzu juice
  • A few drops of lemon juice
  • A bit of salt
  • Yellow food coloring
For the yuzu curd :
  • 70ml of yuzu juice
  • 2 big lemons
  • 1 egg
  • 75g of powder sugar
  • 1 tablespoon of cornstarch
  • 40g of butter
  • Zest of 1 fresh yuzu (optional)

Directions

1. Separate egg whites from egg yolks and keep in the refrigerator overnight.

2. On the day of baking, sift the confectioner sugar, almond flour and powdered yuzu juice into a mixing bowl and mix well.

3. Beat the egg whites until stiff and once the eggs are slightly foamy, add the sugar, pinch of salt and lemon juice. If desired, add yellow food coloring to your liking.

4. Pour in one movement the almond flour mixture in the mixing bowl and carefully combine with a spatula.

5. Using a piping bag with a large tip, pipe the macaron shells into a baking tray lined with parchment paper. Try to make the shells as even as possible for an homogeneous cooking and an aesthetic finish. The shell size will not change a lot when baking so there is no need to space them however make sure to make them by pair.

6. Set aside the macaron shells to dry in the open air for an hour. In the meantime, make the yuzu curd.

7. Bring the yuzu juice and lemon juice to a boil. Add the zest if desired. In a different pan, whiten the egg with sugar and cornstarch.

8. Pour the egg mixture into the pan containing boiled yuzu and lemon juice and constantly mix until it thickens. Make sure to continually mix after adding the egg to avoid burning the cream.

9. Once it has thickened, add the softened butter and whisk until smooth. Add the zest and set aside to cool.

10. Cook the macarons for 12min in an oven preheated to 150°C. Make sure to keep an eye on the macarons as overcooking will result in shells with colored bottoms.

11. Pair the macarons by size, garnish one half with the yuzu curd and add the second half on top.

 

Voilà ! Homemade macarons with the sour touch of yuzu ready to enjoy !

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