Dernière mise à jour : 16 mai 2020
For the almond paste
200 g almond powder
200 g icing sugar
Powdered food colouring
73 g egg white
For the meringue
200 g powdered sugar
50 g water
73 g egg whites
200 g white chocolate
100 g heavy cream
75 g lemon juice
If possible, the ganache is to be prepared the day before
Put the cream and the lemon zest in a saucepan. Bring the mixture to a boil and cover with plastic wrap. Let infuze for ten minutes at least.
Melt the chocolate in the microwave or in a double boiler.
Warm the lemon juice in the microwave on medium heat.
Sift the cream to remove the lemon zest.
Add the cream in three batches over the chocolate. Be careful, it is important not to add the cream all at once.
Let cool for at least 4 hours.
Sift and mix together the powdered sugar and almond powder. Add the 73 g of egg whites and the food colouring of your choice ( I recommand yellow for this recipe).
Mix until the ingredients are completely incorporated. The almond paste is ready.
For the meringue, mix the sugar and water and bring to a boil until the temperature reaches 108 ° C.
In the mean time, beat the remaining 73 g of egg whites, using an electric mixer.
Pour the hot syrup (sugar and water) over the whipped egg whites. Turn the mixer to low speed until the syrup is completely incorporated.
Beat at high speed until the meringue has cooled.
Add a little meringue to the almond paste and mix gently. Continue adding the meringue and mixing until the dough becomes smooth. Be careful not to mix the dough too much otherwise the macarons will not have a collar.
Pipe the macarons with a 10 mm piping tip and leave to rest for 30 minutes before baking.
Preheat the oven to 150 ° C and bake for 10 to 15 min.
Put the ganache in a piping bag with a 10 mm tip.
Pipe a little ganache on a shell and put another on top then press lightly.
Let set at room temperature for 12 hours minimum before serving.