Macaron filling~~lemon flavor

Overview

Macaron, a girl's breasts, is really a beauty, with a very high failure rate. Its filling is said to be its soul~~ I like the filling made by 🍋, it is sour and sweet, which balances out the excessive sweetness of the macaron. Only children think that kind of sweetness is normal... Originally, I don't have children, so I don't know much about them 😂😂

Tags

• dessert
• almond flour
• butter
• lemon
• whole egg liquid
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Prepare all the ingredients

   

2. 2 Cut the butter into small pieces and let it melt at room temperature.

   

3. 3 Mix lemon juice, sugar, lemon zest and whole egg liquid, heat over water to 83-84 degrees Celsius, stir constantly to prevent the paste from clumping. If you peel the lemon first, you can mix it with sugar and soak it first. Sometimes I find it troublesome, so I just make 2 or 3 lemons and put them in a small jar to soak them.

   

4. 4 When the temperature is around 75, you can obviously feel that the mixture has become thicker. Turn down the heat a little and don't burn the bottom. The finished state is basically like this.

   

5. 5 Strain the sauce once for a creamier sauce.

   

6. 6 After draining it once, the temperature will actually be almost 60. Stir it a little and add butter. Stir until the butter particles melt.

   

7. 7 Relatively delicate and smooth state, also relatively thin

   

8. 8 Add the almond flour, no need to sift it, the flour we use to make macarons is quite fine.

   

9. 9 Stir until there are no lumps.

   

10. 10 Put it into a piping bag and place it in the refrigerator. It will be firmer and easier to store. Let it warm slightly before using it, then just fill it with stuffing. This bag makes 33-35 ponies.

    

11. 11 Regarding the gelatine slices, I don’t use them in the lemon, but I use them in the strawberry jam. If the sauce is still relatively thin after being placed in the refrigerator for 2 hours, then you need to add gelatin sheets to thicken it. The temperature may be too low during cooking. If you can't use it all at once, put it in the refrigerator and let it warm up to room temperature or soak it in water around 40 degrees Celsius until it softens.