- Combine powdered sugar, almond flour, and egg white (1) in a bowl and mix everything thoroughly.
- Put sugar, water, and a drop of dye in a saucepan with a thick bottom. Place it on low heat to boil until it reaches 244F | 118C. While the syrup is boiling, start beating the egg white (2). As soon as the temperature of the syrup is 244F | 118C, take it off the stove and pour it in a thin stream into the whisked egg white. Combine on low mixer speed, then raise it to high speed and keep beating until the mass cools down and stiff peaks appear.
- Combine the two mixtures in two steps. Stir. It is important to knead the dough to the right consistency. The output should be a mass that will flow evenly from the spatula.
- Next, transfer the dough to a pastry bag with a round nozzle. Author: I use Teflon sheets for baking macarons. The diameter of the dough circles turned out to be 3.5 cm | 1.37 inches. Leave some space between them, so they do not stick together. After piping the circles on the baking sheet, you need to slightly shake the tray. Leave the cookies for about 20 minutes - the top should form a crust, i.e. they should not be sticky to the hands. Crust formation time depends on humidity and room temperature.
- Bake the macarons in the oven preheated to 284F | 140C for about 17 minutes.
- Pour cream in a bowl and add 2 teaspoons of mint paste - it will give both hue and flavor to the ganache.
- Place the mixture on the stove. Add melted white chocolate to the heated ganache.
- In the end, add cocoa butter and beat everything with a blender until homogeneous.
- Cover the mixture with cling film and leave it in the fridge to stabilize for 12 hours.
- After the ganache is done, whip it for a few minutes until it turns white.
While the ganache is stiffening, begin to make the curd.
- First, remove the zest and squeeze the juice out of the lemon (by the way, to get more juice out of the lemon, put it in the microwave for a while).
- Pour it all into a thick-bottomed saucepan.
- Add sugar, 2 egg yolks, and a teaspoon of cornstarch.
- Boil until thickened and pass through a sieve to remove the zest.
- Add room temperature butter and beat with a blender. The curd is ready, cover with cling film and let it cool.
The instructions are shown in the video recipe.