Delicious Lemon Raspberry Macaron Recipe

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Delicious Lemon Raspberry Macarons

The layers of the macaron are distinct, with a crispy exterior and a soft interior. With each bite, you first taste the thin but crunchy shell, followed by the soft and fluffy interior. Unlike the cream, the almond biscuit provides structure to the filling and adds a chewy texture to the soft filling. So how is this delicious macaron made? Let’s share a recipe for Lemon Raspberry Macarons.

Preparing Dried Raspberries: Spread out 170g of fresh raspberries on a baking sheet, bake at 90°C for 2 hours until dried, cool, then store in the refrigerator until ready to use.

Preparing Lime & Cayenne Ganache: Combine 39g of lemon juice, 300g of whipping cream, 8g of lime zest, 0.9g of cayenne pepper, 400g of white chocolate. Heat the cream to a boil, remove from heat, add lime zest & cayenne pepper, let it steep for 30 minutes; meanwhile, melt the chocolate; strain the steeped cream, reheat it; gradually mix the heated cream into the melted white chocolate in three parts; heat the lemon juice to 50-60°C, pour into the mixture, emulsify until smooth; cover the ganache with plastic wrap, refrigerate for later use. Tips: Make it a day in advance to ensure filling consistency.

Preparing Macaron Shells: Ingredients include 100g almond flour, 100g powdered sugar, 136g egg whites, yellow & green food coloring as needed, 25g water, 236.5g egg whites, 100g granulated sugar. Sift almond flour & powdered sugar, add egg whites 1, along with a small amount of green & yellow food coloring, mix until a uniform paste is formed. Begin preparing Italian meringue: combine water & sugar in a saucepan, heat to 118°C. When the syrup reaches 112-113°C, start whipping the egg whites at high speed. Slowly pour the syrup cooked to 118°C into the egg whites along the side of the bowl (avoiding direct contact with the whisk); continue whipping at high speed for 2 minutes, then switch to medium speed until fully whipped. Gradually fold the meringue into the batter (after each addition, let the batter rest for 10 seconds to achieve a glossy, smooth texture); pipe the macaron batter onto a baking sheet lined with parchment paper using a piping bag fitted with an 8mm round tip, creating uniform circles; let it rest for 30 minutes or until a skin forms on the surface. Preheat the oven to 150°C, bake for 12 minutes, then cool for later use.

Assembly: Fill the cooled macaron shells with a generous amount of ganache, place dried raspberries in the center, then pipe a small amount of ganache on top. Tips: If the raspberries are large, you can cut them for use, ensuring there is enough raspberry for assembly. Place another macaron shell on top, gently press to level the ganache with the macaron shell, refrigerate for at least 12 hours to allow the ganache to moisten the macaron shells. Before serving, remove from the refrigerator and let sit for 10 minutes for better texture.