Lemon Mascarpone Macarons

Given that lemon is my absolute favorite flavor, I’d be hard-pressed to explain why it took me so long to share a lemon macaron recipe. Perhaps I took the flavor for granted! I’ve been tweaking and testing different versions for the past year or two, and I thought it was time to share the favorite I finally adopted.

The flavor in this Lemon Mascarpone Macaron is so lively, I should call it the ultimate macaron for lemon lovers: it has lemon zest in the shells, lemon juice and zest in the filling, and—my secret pro tip—a piece of lemon pâte de fruit tucked in the center. I used to fill these with a simple lemon buttercream, but using mascarpone cheese instead of butter really brings this treat to the next level: the slight zing of the cheese pairs so well with the citrus fruit, and the richness cuts through the acidity of lemon juice. This balance creates the perfect lemon bite: you first get a puckery lemon hit, which is then slightly tamed by the creamy filling.

If you can’t find mascarpone cheese, you could substitute cream cheese or even unsalted butter, if you want to make a classic lemon buttercream. To decorate the shells, I used thinly sliced almonds, which I placed on the shells before baking (use only one per shell to make sure the almonds won’t prevent the shells from rising), and edible glitter, for an added bit of wow.

—

Never made French macarons? Here are helpful resources to get you started:

• How to Make French Macarons Video Class
• How to Make Macarons: A Detailed, Illustrated Step-by-Step Recipe
• A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy
• My “All About French Macarons” Page

—

Makes about 56 shells, or 28 assembled macarons.

Lemon Mascarpone Macarons

Lemon Mascarpone Macarons are the ultimate macaron for lemon lovers: the puckery flavor of lemon is perfectly balanced by the rich and creamy mascarpone.

Save Recipe

Print Recipe

INGREDIENTS

For the shells

3 large egg whites, aged for at least 24 hours

4.4 oz [125 g] almond flour

7.4 oz [210 g] powdered sugar

Zest of ½ lemon, very finely grated (using a Microplane is best)

30 g granulated sugar

Yellow gel food coloring

For the lemon and mascarpone filling

1/2 cup [125 ml] unsalted butter, room temperature

4.8 oz [137 g] mascarpone cheese, room temperature (half a small container)

2 cups [500 ml] powdered sugar, sifted

Finely grated zest from ½ lemon (1 loose tsp [5 ml])

2 tbsp [30 ml] freshly squeezed lemon juice, strained

To garnish and decorate, optional

Lemon pâtes de fruits (homemade or store-bought)

Sliced almonds

Gold edible glitter powder

METHOD

To make the lemon and mascarpone filling: Cream the butter and mascarpone in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer to do so), then add the sifted powdered sugar. Beat at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the lemon zest and juice. Beat at high speed until the buttercream is light and fluffy. If the buttercream seems a bit loose, refrigerate it for 30 minutes to an hour before piping it into the macarons. Transfer to an airtight container and reserve until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)

To make the shells: Take the egg whites out of the refrigerator about an hour before making the macarons to return them to room temperature. Line two baking sheets with parchment paper. Slide macaron templates under the parchment paper, if using.

Place the almond flour, powdered sugar, and lemon zest in the bowl of a food processor. Finely grind the two together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the powdered sugar and almond flour together, carefully sieve the mixture but keep any zest that doesn’t go through the sieve (you want that flavor in your macarons!). Reserve the almond/sugar/lemon zest mixture.

In the bowl of a stand mixer, or a stainless steel or glass bowl if using a hand mixer, whisk the egg whites on medium/high speed for a minute or two, or until they are foamy. Add a tablespoon of the granulated sugar, continue beating, then add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in 5 or more drops yellow gel food coloring, depending on the shade you’re looking for. Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.

Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. If desired, place one sliced almond on top of each shell. Let rest for 20 minutes or more before baking.

Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons, one sheet at a time, for 13 to 16 minutes, rotating the pan after 10 minutes.

Let the shells cool completely to room temperature before, about an hour. Pair same sized shells together.

To assemble the macarons: Pipe or spread some lemon mascarpone filling over half of the shells. If desired, tuck a small piece of lemon pâte de fruits in the center of the filling for an added surprise. Cover the filling with a second matching shell. If desired, brush the top of the macarons with gold edible glitter powder.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Enjoy within the next three days for the best texture and flavor. Always bring the macarons back to room temperature before serving.

Recipe Credit: Marie Asselin

6.6.15

http://foodnouveau.com/recipes/desserts/macarons/lemon-mascarpone-macarons/

Marie Asselin / FoodNouveau.com