Delectable Arts

appreciating the tastier things in life


4 Comments

Lemon Macarons

Ahh… The refreshing tart taste of lemon! I made a large batch of lemon macarons for family and friends, and everyone loved them. Compared to the strawberry matcha macarons recipe that I’ve already shared, this lemon macaron recipe is a little less intimidating for the beginner macaron baker.

First of all, I love anything citrus. I think I’ll eventually change up this recipe to become a Citrus Blend Macaron recipe, with hints of grapefruit, lime, and orange. But for now, let’s just go with a simple lemon macaron recipe. Lemon is a very powerful fruit so you won’t need a lot of it for this recipe.

Ingredients:

Macaron shells

  • 1 cup icing sugar
  • 3/4 cup ground almonds
  • 2 large egg whites
  • 3 1/2 tbsp granulated sugar
  • lemon zest from one large lemon
  • 3 to 4 drops yellow food coloring

Lemon icing

  • 2 tbsp unsalted butter
  • 1/8 tsp vanilla extract
  • 3/4 icing sugar
  • 1 1/2 to 2 tsp lemon juice


Directions:

Macaron shells

  1. Line two medium baking sheets with parchment paper.
  2. In a food processor, process ground almonds and icing sugar for about a minute. Scrape along the inside of the food processor in between to ensure that there aren’t any large clumps and that the two ingredients are mixed well.
  3. In a medium bowl, sift the almond mixture.
  4. In a small bowl (be sure to use a bowl that’s not too shallow), whisk the egg whites with a handmixer on medium-low speed for about a minute until light and fluffy.
  5. Increase the speed to medium-high and continue to whisk the egg whites until medium-stiff for about 2 minutes. (If you turn the bowl upside-down, the egg whites don’t slide out.)
  6. Gradually add granulated sugar to the egg whites while continuing to whisk on medium-high speed for another 2 minutes.
  7. Gradually fold the egg mixture into the almond mixture, adding only about 1/3 of the egg mixture at a time.
  8. Add lemon zest and fold.
  9. Add yellow food coloring and fold again. (I use liquid food coloring, but most people recommend gel or powder-based food coloring. You should use whatever you’re comfortable with.)
  10. Transfer the batter into a piping bag. (Or if you’re frugal like me, you can use a medium sandwich bag instead and just cut a tiny corner of the bag to pipe.)
  11. Pipe batter onto baking sheets. Try to pipe small rounds that are just under 1 inch wide and at least 1/2 inch apart.
  12. Preheat oven to 325°F. Let the batter sit at room temperature for about 15 to 20 minutes.
  13. Turn the oven down to 300°F and put the baking sheets into the oven for 7 minutes.
  14. Rotate the baking sheets and bake for 8 minutes.
  15. Remove the baking sheets from the oven and allow the macaron shells to cool.


Lemon icing 
(adapted from here)

  1. In a small bowl, cream the icing sugar and butter. (I use a single whisk attachment on my handmixer and whisk on low speed.)
  2. Whisk in vanilla extract.
  3. Whisk in lemon juice.

~

Sandwich just a small dab of icing between two macaron shells – you can pipe the filling or just gently spread the filling with a spatula.

little bags of macaron goodness

little bags of macaron goodness

Enjoy!

Advertisements


2 Comments

Korean style BBQ beef short ribs

Man, I ♥ Korean food..  I could probably eat it everyday and not get bored of it.

My mother came up with an amazing recipe for Korean style BBQ beef short ribs. And because I believe that good things are meant to be shared, I’m sharing this recipe here.

koreanBBQ

Korean style BBQ beef short ribs

Ingredients:

  • 3 to 4 lbs. beef short ribs
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 tsp fresh ground pepper
  • 3/4 tbsp sesame oil
  • 1 tbsp white wine
  • 3 tbsp Korean BBQ sauce**
  • 2 tbsp light soy sauce**
  • 3/4 tbsp dark soy sauce** (a.k.a. “old soy sauce” as the Chinese call it)
  • (Optional ingredients: If you want more flavour and don’t mind having bad breath, you can also add 3 small cloves of garlic and 1 tsp of grated ginger.)

(** Note: You can find these ingredients at pretty much any Asian supermarket.)

Let’s get cookin’

  1. Mix all the ingredients together in a large bowl to marinate the short ribs for 30 minutes.
  2. In a large skillet, grill short ribs for about 1 to 1 1/2 minute on each side.