1 cup or 110 grams almond flour (sieved)
2 cups or 200 grams confectioner’s sugar
2 tbsp. or 10 grams freeze-dried fruit powder, plus more for decorating
100 grams aged egg whites, or at room temperature (3 large egg whites is 122 grams, or 1/2 cup)
¼ cup or 50 grams white granulated sugar
food coloring paste
Lemon zest from 1 lemon
3 tablespoons lemon juice
3/4 cup butter, softened at room temperature
Confectioner’s sugar, about 5 cups
Note: If you have made macarons until now, you probably know that all authentic French macaron recipe call for aging your egg whites, some for even 3 days. I’m using 24 hours aged eggs white, just cover the bowl with plastic wrap, and leave the bowl out on the counter for around 24 hours. The idea behind aging your egg whites is to reduce the moisture from the egg whites while keeping its protein bonds the same. This will also increase the whites’ elasticity, which will be better for whipping and will help you get a stiffer meringue and right consistency of batter for making perfect macarons. After your whites are aged you can store them in your fridge.
You don’t need to age you whites if you don’t have time, just leave you eggs couple of hours out of your refrigerator on room temperature and you are good to go.
No need to say here that if you can get your hands on of fresh fruit for this recipe it will be nice, but you can use freeze-dried fruit. Simply place your berries into a food processor, pulse for a few seconds and sift through fine mesh strainer.
Place your egg whites into the mixer bowl and add the sugar. Turn the mixer on high and whisk until stiff peaks are formed.
In one large bowl add the confectioner’s sugar, flour and fruit powder. Gradually fold in the flour into the egg whites. Remember that the mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.
Line 2 baking sheets with parchment paper
Transfer your batter into one pastry bag. You can draw circles on the back of the parchment paper if that makes this procedure easier for you.
After piping your macarons onto your parchment paper don’t forget to tap your pan multiple times in order to release any air bubbles. Once you’re done let pan stand for 1 hour (this step is very important, and don’t skip it under any circumstance) this will form a thin film over the top of your macarons.
Preheated your oven to 300F. Bake for 15 minutes. Watch your macarons while they’re in the oven!
Once they are done, let them stand for a few minutes before removing them from the pan. Let them cool completely before you continue with the filling.
For the filling:
In one large bowl add your butter. Add lemon zest, lemon juice, confectioner’s sugar and cognac while mixing until the buttercream gets the right consistency. The pipe the mixture onto one cookie and top with another.