Lemon French Macarons

I have used one egg white as I was making them for the first time and did not want to waste too much if it did not turn well.It gave me 9 shells(4 pair of macaron and one single shell). First sieve the almond powder and powdered sugar.

Start beating the egg white.gradually add the granulated sugar little by little and keep beating, as it forms a creamy texture add in lemon juice essence and food colour..

keep beating till it reaches medium peak that's when you lift up your beater it stays intact for a second and falls down(this stage is important for the perfect shells).

Now add the sugar and almond mixture seived and kept and start folding in with the egg white in circular motion.(this motion is important and is called cut and fold method of mixing). First it will be thick but gradually loosen up .Do not over beat.

.When it looks smooth falling ribbon like pattern stop and fill the batter in a piping bag with large round tip. Now pipe a blob in circle onto lined baking tray 1 cms apart.

Now keep them for 15 to 30 minutes to dry. Keep them longer if your place is more humid.It must set so that when you touch on top its not sticky and do not stick onto your finger.

Preheat oven to 150 degree celsius. Bake for 20 minutes. Keep the shells to cool meanwhile prepare the filling.Beat butter powdered sugar lemon juice essence and food colour well till it forms a smooth cream. Now keep a heap of cream on one shell and press other on top slightly.

Keep the shells to cool meanwhile prepare the filling.Beat butter powdered sugar lemon juice essence and food colour well till it forms a smooth cream. Now keep a heap of cream on one shell and press other on top slightly.

Likewise do pairing keeping the cream in between. Your delicious Lemon french macaron is ready. Store them in refrigerator in airtight container up to 5 days and in frozen condition up to 5 months or have them immediately.