Introducing: The Lemon Lime Macaron. My contribution to the Daring Bakers’ October Challenge… macarons. I think this was one of the most widely anticipated challenges. I had a lot of fun trying to come up with my own version. I also made a Chocolate Mousse Macaron Cake for my husband’s birthday and that can be found here.
These macarons are very easy to make. All you need is to make one batch of macarons and then divide the batch into two – colour one with yellow and the other one with green. Make sure to be generous as the colour fades when placed in the oven. You will also need two piping tips, a small one and a slightly larger one.
To make the shapes, simply get a round coin and draw patterns on your baking paper. I used a 2 cm coin for mine. Once you have separated the batter in two and coloured them, place the green batter in a piping bag fitted with the small piping tip. Place the yellow batter in a piping bag fitted with the larger piping tip.
Use the green batter to make an outline around the circumference of the pattern and when done, use the yellow batter to fill the area inside the green batter. Let dry around 30 minutes before baking.
- 75 ml of lemon juice
- 75 ml of lime juice
- Zest of lemon and lime used for juice
- 2 egg yolks (perfect way to use those of the macaron shells)
- 80 grams caster sugar
- 10 grams corn flour
- 60 grams cold butter, diced
- Bring the lemon and lime juice to a boil along with the zest.
- Beat the egg yolk and add the sugar and corn flour in a bowl.
- Once the juice is boiling, pour this in the bowl with the egg, sugar and corn flour. Mix thoroughly.
- Transfer the mixture into a heavy based sauce pan and cook over low heat until the mixture thickens, whisk constantly
- Strain the mixture and let cool slightly.
- Using a whisk blender (or just a whisk if you can manage), add the butter a little at a time.
- Store in refrigerator until ready to use.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Please check her website: Baking Without Fear.
Thanks to Tartelette who provided so much online support to everyone. I am pretty sure that many decided to use her recipe instead of the original one. Other blogs that I drew inspiration from are : Veron of Kitchen Musings, Clement from Ala Cuisine (he was the first person I emailed for a recipe more than 5 years ago!), David Lebovitz, Canelle et Vanille, and The Savour Chocolate School.
Lastly, a big thank you to the ladies of Citi Corporate Affairs – these macarons are for you! A big thank you for the World Chef Showcase tickets!
Note: Piping tips used