Hello sweet reader! Happy Macaron Day or bonne journée du macaron to you!!! 🙂 Yes, I’m not kidding. 20th March is indeed Macaron Day, a yearly event created in 2006 by master pâtissier and creator of an amazing range of macarons and cakes, Pierre Hermé. Apparently he’s into little Fetish montblanc cakes at the moment, as I was informed by a reliable on-site source on holiday in Paris (Mum). But going back to macarons, you can participate in Macaron Day in cities where some pâtisseries offer free macarons in exchange for donations to charity. The map below gives you an idea where these activities are taking place, but there are many more worldwide. New York has its own macaron map online, some patisseries in India have youtube videos promoting the day and there’s lots going on. I’ve found nothing yet in Barcelona but I live in hope. Luckily I still have my own little stock of mojito macarons here at home… hee hee! And yesterday I managed to put together some lemon cream macarons which you should find fast and easy to make!
Lemon cream macarons
If you’d like to make mojito macarons to celebrate, the recipe’s here. They’re still my favourite!
Mojito Macarons
But the lemon cream macarons are scrumptious too!
Yesterday I conducted my first experiment making shells with the French macaron technique. Hmmm, initially I didn’t feel they were as nice as the ones I’ve been making with the Italian meringue method. I wasn’t going to give you the recipe but this morning I discovered the texture was okay and they were yummy! I had a few for breakfast just to double-check. Again, hee hee!
Lemon cream macarons
Also, the pros are they’re fast to make, there’s less washing up and you don’t need a sugar thermometre! They might grow on me.
These lemon macarons are based on a recipe from the ‘Pâtisserie’ book by Murielle Valette, which has really clear step-by-step instructions and photos. I just had to add some gelatine to the lemon cream and changed a few other small things.
French macaron shells (70 to make 35 macarons)
Please go here for the instructions (it’s a page in my ‘basics’ section).
Lemon cream filling
- 200ml fresh double cream or 35% whipping cream
- 33g caster sugar
- two-thirds grated lemon zest
- 40g freshly-squeezed lemon juice
- 2 sheets gelatine (gold-quality: 4g)
- Place the sheets of gelatine on a small deep plate and cover with water so they soften.
- Put two tablespoons of the cream in a heavy-based saucepan to heat gently.
- When around 40 degrees centigrade (not too hot), take off heat then add the gelatine (squeeze out the extra water from the gelatine first) and stir till it melts. Put aside.
- Whisk the cream with the caster sugar and lemon zest until it starts to thicken.
- Whisk in the lemon juice and keep whisking till your cream is as firm as possible.
- If you’re using 35% whipping cream you’lll notice your mixture is quite liquid. So add the cooled cream and gelatine mixture and whisk well.
- Pour into a small clean bowl, cover in plastic wrap and keep in the fridge for a 3-4 hours (or overnight) till it firms up. If the cream firms up too much, just whisk again to loosen it.
- Put the cream in a disposable piping bag (medium nozzle no.8) and pipe a blob in the middle of a macaron shell. Cover with another shell and press very gently so the cream goes to the edge. You want enough cream so the macaron is not dry, but not so much that it all squirts out. Also, the consistency should be moussy but not gellified. You’ll soon see how it should be to make piping easy.
- Keep the macarons in the fridge and eat!!! 🙂
And if you’re unsure about how macarons should taste, I’ll try to describe one: a heavenly litttle biscuit with a slightly crisp shell on the outside but moist and chewy melt-in-your-mouth on the inside where the flavour just hits you. Mmmmmmacaron!
Try a lemon cream macaron!
Here’s a little interview in English with Pierre Hermé talking about macarons and mentioning white miso!
And finally, to finish off with some macaron cheer here’s a photo of some crazy climbers having breakfast of mojito macarons, the new green superfood!
We love macarons!
Let ‘s celebrate Macaron Day together!
But remember every day can be Macaron Day!!! 🙂 I’ll be taking mine to the Fiesta Friday party which has a new venue! And I’d like to thank Angie @the Novice Gardener for her hard work hosting this party every week and her co-hosts this week: Tracy @Scratch It Cook and Nancy @Feasting With Friends. Hope they and yourselves will all have a little mojito or lemon macaron – or both! 🙂
Have a mojito macaron!
… or a lemon macaron!
Wishing you an excellent World Macaron Day sweet reader!!! May you munch merrily on some yummy macarons or simply have a lovely day looking at pretty pictures of them!!! And have a sweet day and weekend! 🙂
P.S. Okay, some people might be a bit worried about making macarons. Don’t be!!! 🙂 But just to help out a bit I’m including this link to Macaron Troubleshooting by Not So Humble Pie. It’s not supposed to be off-putting but it gives you some good ideas, one of which is to err on the side of overbaking your macarons! I know you can do it so happy macaron-making!!! 🙂
lili's cakes 
After looking at both of the macaron methods, I think I ought to try the italian meringue method first since I’m such a savage when it comes to folding! I didn’t notice your basics tab earlier (being too distracted with all the other pretty cakes on your blog) but now I’ll definitely use it as a reference! Thanks for posting!
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You’re welcome! Happy if the basics stuff can be useful! 🙂 I think you’ve made a good decision. The Italian meringue method is safer and definitely more stable (Christophe Felder and Hermé also both use it in their cookbooks). Then once you’ve got used to the the consistency of a macaron mix you can always go on to the French method later. Good luck and have fun! 🙂
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I was able to make perfect macarons once. The very first time! It was truly a fluke. Since then I haven’t been able to make them as nice. Although the mistakes are still delicious, I wouldn’t dare show them to you since you are definitely a macaron pro. They look absolutely amazing, Lili! Love the color! And happy belated macaron day! 😃
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Hi Angie! Thank you!! Yes, the colour was a nice surprise! Oh, and if you’ve been using the French macaron method then I’m not surprised as I’ve already experienced its ups and downs in the resulting macarons! I lost half of mine! 🙂 Still all good and will research recipes for broken up macarons soon! Also, have you tried the Italian meringue method? It’s much more stable for macarons and I might be going back to it after a few more experiments with the French method. Happy Macaron Monday to you too!! 🙂
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No, have never tried the Italian method! Is there any difference in taste?
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Hi Angie! No real difference in taste. There’s something like 5 grammes less ground almonds in the Italian one. But in terms of texture you’re supposed to wait 24 to 48 hours for the Italian meringue macarons to soften. I find that if you fill with curd or lemon cream they can actually be eaten the next morning. I have the recipe up under Basics if you’d like to have a look.
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Ok, will take a look. Thanks, Lili!
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You’re welcome Angie! 🙂
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Those macarons look perfect! Yumm!
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Thank you Sarah! 🙂
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I may have to try out this recipe, as they look quite tasty. I had a weekend of macaron attempts about a month ago, and gave up. First batch was amazing, and all three double batches afterwards were domed. Maybe a different recipe (like this one) will do the trick!
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Hi James! Thanks, yes the lemon cream was lovely and counterbalanced the sweeter shell really well! Couldn’t stop eating them.
Funnily enough another reader said the same thing to me a few days ago about macaron troubles! I’ve only just been introduced to the French macaron so I wonder what awaits me! I would suggest you give this recipe a try but if you feel you want a really stable and successful macaron every time then try the Italian meringue macaron method (it’s in my basics section if you need a recipe). Have a look and see what you think!
Anyway, good luck macaron-making and let me know how it goes! 🙂
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How did I miss these Lili? They are just beautiful. I never had the desire to make Macrons before but the bug is starting to get me. I love that you supplied your sources and I would gladly take those troubleshooting tips too. Congratulations on being featured on Fiesta Friday! Your photos are a work of art too.
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No worries Julie, you probably missed them cause they’re so little! 🙂 Thank you for your lovely comments and about the photos too, which I’m still working at (it’s a bit hit and miss). I’m really happy you’re thinking of making macarons now, and if you read all the stuff about it you’ll definitely be prepared and able to make some lovely ones! Thank you for the congrats – I admit I do find the feature thing very exciting, also when people like you send me kind comments! 🙂
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It is a great group of bloggers, and some of the best so you should be very proud of being featured! Happy cooking!
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Thank you Julie! I am proud and it’s true that there’s so much inspiring stuff from all of you at FF- love all the recipes and featured stuff! Happy cooking to you too! 🙂
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Lili,
I am so glad I found you on FF! I cannot stop drooling looking at the perfect macarons and so many of your creations on your blog. You are super talented!
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Thank you Sandhya for the compliment! I’m still working on baking (there’s a bit of a disaster in the kitchen right now!) but I’m happy you’re enjoying looking at the cakes and treats here! 🙂
Your blog and recipes are amazing!!! Happy to have found you too and look forward to seeing more of your recipes! Will be visiting you again soon! 🙂
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