Lemon Macarons ...
I use the same recipe as the Chocolate Macaron except I take out the Ingredient Coco powder.
During whipping of egg whites, I add half of the sugar, follow by the outer skin of 1 lemon zest ( chop into very fine pieces ), a few drops of yellow food colouring, then the rest of the sugar.
Bake at 170 degrees C for 12 mins. ( Light colour macarons, shorter baking time, thats what others shifu in the internet says. )
Filling is still cheese cream whip with icing. ( Follow the recipe from Chocolate Macaron )
Conclusion of this lemon macaron is that the shell is not stable, do have many pieces that are hollow in the center....arghhh. Something is missing. I guess maybe have to add in 50g more of almond powder since we taken away the chocolate powder, this will also reduce the sweetness of the shell.
Anyone dare to try neh??? Let me know what is best way to improve this lemon macaron:)))
I use the same recipe as the Chocolate Macaron except I take out the Ingredient Coco powder.
During whipping of egg whites, I add half of the sugar, follow by the outer skin of 1 lemon zest ( chop into very fine pieces ), a few drops of yellow food colouring, then the rest of the sugar.
Bake at 170 degrees C for 12 mins. ( Light colour macarons, shorter baking time, thats what others shifu in the internet says. )
Filling is still cheese cream whip with icing. ( Follow the recipe from Chocolate Macaron )
Conclusion of this lemon macaron is that the shell is not stable, do have many pieces that are hollow in the center....arghhh. Something is missing. I guess maybe have to add in 50g more of almond powder since we taken away the chocolate powder, this will also reduce the sweetness of the shell.
Anyone dare to try neh??? Let me know what is best way to improve this lemon macaron:)))
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