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Lemon Mango Macarons

Summer holiday is almost coming to an end! I feel like I haven't had much time to really do what I want before going to school again. Like traveling to Iceland, going on the Lord of the Rings Trail in New Zealand... I wouldn't even mind Hawaii! But, I guess that's what happens when you don't plan and then you're stuck in a lab for your whole summer dissecting mice. Hmm... At least I should get my butt over to the beach while I'm in LA. I bet I'm the only person who lives in LA, who goes to the beach only once a year :\

But, I am going on a cross-country road trip soon... ONE WHOLE week with my mother. Hopefully we'll both survive. Because, mothers. Ya know?!

In the heat of the summer, I made these light and bright lemon-y macarons. Don't they just look like sunshine? ;)

Lemon Mango Macarons

makes about 25 macarons

Lemon Macaron Shells
1 cup powdered sugar
1/2 cup finely ground almonds
2 tsp lemon zest, dried overnight
2 large egg whites (aged 2 day in fridge and 1 day at room temp)
5 tbsp granulated sugar
1 tsp lemon extract
yellow food coloring (optional)

Mango Curd
1/3 cup mango, pureed and strained (1-2 medium sized mangoes)
1/4 cup sugar
2 tbsp lemon juice
1/8 tsp tsp salt
2 egg yolks
2-3 tbsp cornstarch
2 tbsp butter (remove from heat and add)

  • Mango Curd: whisk all the ingredients except the butter in a small pot. Heat on medium and keep whisking it from time to time until it starts to simmer. Keep whisking until its pretty thick and starts spitting large bubbles from the top. You want it pretty thick so you don't get your macarons soggy. Whisk and whisk! Don't let it burn on the bottom! Remove from heat and stir in butter. Let it cool and then fill up a piping bag to chill in the fridge.
  • Macarons
    1. Line 2 baking sheets with parchment paper or silicon mat and get a pastry bag with a 1/2 inch plain tip prepared
    2. In a food processor pulse almond flour, powdered sugar, dried lemon zest until mixed and fluffy
    3. In the bowl of your stand mixer, beat egg whites with the whisk attachment on medium low for 2 mins, gradually adding in the sugar.
    4. Increase speed to 7 to whip for another 3 minutes and then at 8-10 for another 4 minutes. You should be getting a stiff meringue that you can make soft peaks with.
    5. Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the bottom of the bowl. Add the lemon extract and continue deflating the meringue. After about 40-50 foldings it should look glossy and when you drop some from your spatula to the batter, it takes about 10-20 secs for it to mold back into the mix
    6. Fill your pastry bag and pipe batter onto the prepared baking sheets in 3.5cm circles, spaced 1" apart. 
    7. Rap the baking sheet a few times about 1 inch above the counter top to flatten the macarons and to get rid of bubbles. I also use a toothpick to pop the stray ones. Let them rest at room temp for 45-60mins. The tops should be REALLY dry and nothing should stick to your finger if you poke them. 
    8. Preheat your oven to 300 F in the last 2 minutes of the drying wait. Bake for 15 mins each pan separately, rotate pans and then bake for another 3-5 minutes. You can check they are done by lifting one macaron you can sacrifice. If the feet comes off, leave it in longer. You always want to overbake than underbake.
    9. Let cool completely before removing them from the paper. Line up similar sized ones and pipe the chilled curd filling onto 1 shell. Sandwich together.
    10. Let them sit in the fridge in a sealed container for at least 1 day before serving. Seriously!! They taste 100x better when the insides of the macaron shells soften a bit and the filling flavors come together.


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