Lemon macarons

Ingredients for 1 servings:

• 160 g almonds, peeled and ground
• 230 g powdered sugar
• 140 g protein
• 40 g sugar
• Food coloring powder, yellow
• Lemon zest, thin strips of lemon peel
• Thyme leaves
• 100 g butter
• 60 g cream cheese
• 40 g sugar
• Lemon zest, thin strips of lemon peel
• Thyme leaves, fresh
• 50 g jelly (lemon jelly)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 13 minutes; Total time approx. 2 hours 53 minutes

makes about 10 – 15 macarons

To make the batter, first sift the almonds into a mixing bowl, then add the icing sugar. In a separate bowl, separate the eggs and beat the egg whites until stiff. Carefully add the sugar and continue beating. The egg whites should be stiff enough to allow you to turn the bowl. Add the food coloring to the stiff egg whites. Then carefully fold in the almond-icing sugar mixture in two or three steps. To do this, run a spatula along the edge of the bowl and briefly pull it through the center. Repeat this step until the entire mixture is folded in. Then continue stirring the batter in the bowl until it has reached a noticeably creamy consistency. Grate the lemon zest into the mixture and add a few finely torn thyme leaves. Transfer the batter to a piping bag. The nozzle for the bag should be round and have a diameter of approximately 8 mm. Line a baking tray with baking paper. Pipe small circles onto the tray. The best way to do this is to place the piping bag on the tray, pipe a blob, and then pull it off. It is best not to pipe in a circular pattern. Tap the bottom of the baking tray lightly with the palm of your hand to remove any air bubbles. Let the dough rest on the baking tray until a thin skin has formed. This step can take a little longer. Bake in a preheated oven at 130°C (convection oven) for about 13 minutes. Then let it cool. In the meantime, prepare the filling. In a medium bowl, cream the butter until light and fluffy. Add the cream cheese and sugar and beat until creamy. Grate the lemon zest into the mixture and stir in a few thyme leaves. Fill the cream into a piping bag. Arrange the finished, cooled macarons in pairs. Pipe the buttercream onto one half. Be careful not to apply it too thickly and leave an opening in the middle. Fill the opening with a dollop of lemon jelly. Gently press the other half of the pair down. They are now ready and ready to enjoy. Makes about 10-15 macarons.