I've always wanted to try these, they look so beautiful and delicious! So I tried making them with this slightly adapted recipe and I was so nervous the whole time because I thought one extra stroke would make them flat. But they really aren't that hard and I can't wait to make them again and have more fun with them! Sorry that some of the ingredients are in grams, I just used a scale to measure out and it turned out fantastic!
110 gram egg white (3 large eggs), age the egg whites in the fridge for 2-3 day
30 gram granulated sugar
185 gram powdered sugar
110 gram almonds
1 teaspoon vanilla powder
1 tablespoon of finely grated Meyer Lemon Zest
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla powder until well combined.
In a food processor, process the almonds and powdered sugar until the almonds are fine. Pour into a large mixing bowl and whisk to break any lumps.
Add the meringue into the almond mixture and fold carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process should be around 40 to 50 strokes.
Test a small amount on a plate. If the tops flattens on its own after 10 seconds, you are good to go. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with a Silpat.
Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. If you want to make more than one pan of macarons at a time, put the oven on convect and it should auto adjust. Let cool completely.
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1/2 a Meyer Lemon
2 tablespoons of Meyer lemon juice
1/4 cup blueberry preserves
In a large heatproof bowl over a saucepan of simmering water, whisk the sugar and egg whites constantly until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, lemon juice, and blueberry jam, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes. Transfer to a pastry bag fitted with a medium plain tip.