How to make Lemon Curd Macarons | Lemon Macarons Recipe

Hello Alla's Yummy Food, I'm Alla the host of this show and today I want to show you how to make the most amazing macarons ever. They're going to be done with lemon curd, so they're lemon curd macarons and I absolutely love them. They're so refreshing, you've got that crunchy cookie and that zesty lemony feeling, feeling, filling, filling inside. I'm just thinking about the feelings right here. Guys, this recipe is so so good, I really recommend it if you like lemony desserts or you just like fresh desserts as well and if you want me to make any other macaron recipes please leave the comments down below and I'll try and make them for you in the meantime don't forget to subscribe to my channel it's completely free I upload new videos every single week so you'll get new stuff and new ideas and don't forget my recipes are super simple easy and they taste amazing and also they look fantastic if I say so myself and yeah click the notification bell so you get notified and let's get started. What are we waiting for? Into a jug add your double cream then add lemon curd and I'm using one tablespoon and a tiny bit more. Then add lemon zest and we're going to whisk this on medium speed until the cream kind of comes together nice and well. You don't want to over mix the cream as well because it should be just the perfect piping consistency just like this I put it into a piping bag with a beautiful star nozzle guys and girls I have my recipe on my website at allas yummy food.com you'll find full ingredients and also directions on how to make this and also you'll be able to find loads of other recipes that I do for my channel and just click through click on a picture and you'll be able to see the whole video with the directions and the full recipe in English and Russian languages into your food processor add your ground almonds then add icing sugar and I like to layer it just on top then add more ground almonds so this way get mixed quite nice and well and even we're gonna close the lid and we're going to blitz this together until it becomes nice and fine powder this way it saves you time to sieve it but if you don't have a food processor don't worry you can just sieve the mixtures together into a bowl. Then place all your mixture into a large bowl and make a little dip in the middle with your spatula and we're going to add our egg whites in here. Make sure that they're room temperature, this gives you the best result. Then you want to mix everything together, combine the egg whites with our almond mixture and just mix it together until it becomes nice sort of almondy paste just like this. You can just set it aside and leave it for now. Next we're going to make our sugar glaze so add your water and sugar into a pan and we're going to cook this on a high heat at first until the sugar starts to melt and you can use a little wooden spatula to mix everything together. Just move it around make sure that everything is mixed in together. You You might want to use a pastry brush with some water, make sure it's not caramelizing on top and the sugar is not burning. And then I'm placing a thermometer or sugar thermometer, whatever you have in your kitchen, just to keep an eye on the temperature. While the sugar is boiling, we're going to add our egg whites into a stand mixer and whisk this on high speed. When the syrup reaches 115 degrees Celsius and your egg whites start to get a little frothy. then want to cook the syrup until it reaches 118 degrees and pour it over the egg whites in a slow and steady stream. You're going to whisk this for about seven minutes until you start to see stiff peaks. Then you want to stop the mix to scrape down and then whisk for extra couple of minutes and then when you can turn the bowl over then the meringue doesn't fall out you know you've reached the stiff peaks. I also like to add vanilla extract so just add that in the middle and then whisk again and then once it's incorporated it should be done and ready. Next grab your spatula full of the meringue and fold it into the almond sugar mixture and you want to mix it until it's well combined. This actually allows the mixture to thin out a little bit before you add the rest of the mixture and doesn't get out all the air. Fold everything together by going around the bowl with a spatula and then through the middle. Continue folding until the batter gets thin enough that it drips off the spatula and falls into a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That is when you know that the batter is ready to pipe and that's when you want to pipe it into a piping bag with a round tip. Pipe the little rounds of batter about three and a half centimeters in diameter spacing them two centimeters apart on the flat baking trays lined with baking parchment paper. I'm adding a little bit of yellow food coloring on top of each meringue to give it a color but this is completely optional. You want to gently tap the tray on the work surface a couple of times so there are no bubbles. Then leave to stand for at least 30 minutes until the skin forms on the shelves. They shouldn't be sticky when you touch them. Then you want to preheat your oven to 150 degrees Celsius or 300 Fahrenheit and bake them for about 23 minutes. Times of baking might vary depending on your oven so it completely a lot of trials if your oven is different and they brown on one side turn the fan down you might need to cook them for longer or shorter it completely depends on your oven and your baking environment and then take your lemon curd cream pipe it into a circle into a round motion onto each macaron and then fill it with lemon curd I'm using just a little bit of a teaspoon so just put that inside and then top it up with your second shell they are so good so refreshing and they have that delicious lemony flavor I absolutely love this one guys and I think you're gonna love it as well it's not actually that sweet as well because lemon gives it a zesty feeling so once they're done I prefer to leave them in a fridge or overnight until they become nice and yummy for the next day but if you can't wait then you You should have them straight away. Thanks for watching guys. 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