85th

i'm crazy with this yummy sweet macaroons.. yummy~ love it so much.. so if i got free time "IF" lah.. i feel like try to bake it.. this small dessert quite expensive thought..

here we go~

Parisian-Style Lemon Macaroons

For the lemon-curd filling:
4 ounces (1 stick) unsalted butter
1 cup superfine sugar
3 large eggs, beaten Zest of 2 lemons
Juice of 2 lemons

For the macaroons:
1 cup almond flour
1 1⁄4 cups confectioners’ sugar
3 large egg whites, at room temperature
Pinch of salt
3⁄4 cup superfine sugar
10 drops yellow food coloring

1. Prepare the lemon curd: Melt the butter in a double boiler over low heat. Gradually whisk in the remaining ingredients. Continue to whisk until curd is thick enough to hold the whisk’s marks, 6 to 10 minutes. Transfer to a bowl, cover the surface with plastic wrap and cool in the refrigerator for about 1 hour.

2. Preheat the oven to 320 degrees. Place one cookie sheet on top of another and line the top sheet with parchment paper or Silpat. Sift together the almond flour and confectioners’ sugar into a large bowl. In a mixing bowl fitted with a whisk, whip 2 of the egg whites and salt to stiff peaks.

3. Combine the superfine sugar and 1/4 cup water in a small heavy-bottomed saucepan. Stir over medium heat and from time to time brush the edges with hot water using a pastry brush. When the syrup reaches 241 degrees or the “soft ball” stage on a candy thermometer, whisk the syrup into the stiff egg whites in a thin steady stream. Continue whisking until the meringue forms soft peaks.

4. Using a fork, work the remaining egg white into the almond flour-sugar mixture to make a smooth wet paste. Stir a quarter of the meringue into the almond paste to moisten, then gently fold in the remaining meringue and the food coloring. Using a pastry bag fitted with a 1/2-inch round tip, pipe 1 1⁄4-inch rounds on the cookie sheet. Gently tap the pan on the work surface to settle the meringue peaks. Let stand until a skin forms, about 20 to 30 minutes.

5. Bake with the door slightly ajar for 12 minutes; rotate the pan then bake for another 12 minutes. When cool, sandwich two macaroons together with a dollop of lemon curd. Let stand in the refrigerator for 12 to 24 hours. Makes 35 to 40 macaroons.