Macaron tartlets
Do you love macarons as much as we do? Try your hands on with these macaron tartlets with lemon cream and berries.
1. Whip the egg whites to prepare macarons, incorporating gradually granulated sugar while beating until a stiff and shiny peaks. Preheat the oven to 150°C (th. 5).
2. Sift the almond powder with the icing sugar, then fold to the previous mixture. Mix gently with a spatula until the mixture forms a ribbon.
3. Using a pastry bag, pipe out 6 macarons on a baking mat and let dry for 30 minutes at room temperature. Then bake for 15 minutes, taking care to partially open the oven door two or three times during cooking to remove humidity.
4. Prepare the lemon cream: wash the lemons and with a mandoline grate the zest. Add to the granulated sugar and leave for 5 minutes. Then add the lemon juice and beaten eggs. Pour into a saucepan and thicken over low heat, whisking constantly.
5. When the cream is smooth, remove from heat and let cool slightly before adding the butter cut in pieces. Wrap with cling film and place in the fridge (this lemon cream can be done the day before).
6. Place the lemon cream in a pastry bag and pipe on the flipped macarons. Arrange nicely red berries, sprinkle with icing sugar and add some crushed pistachios.
Photo credit: Sucré Salé
