Lemon Verbena French Macaron Recipe

Lemon Macaron Recipe

– This lemon verbena French macaron recipe is pure gold. Cha-ching! –

It’s no secret that I love macarons – in fact I dedicated an entire week to the art and craft of French macaron recipes earlier this year – so it would be an understatement to say that I was excited to team up with my friend Anita Chu from the gorgeous baking blog Dessert First to photograph the preparation of a recipe she developed, lemon verbena macarons. Yum! Anita and I are synchronizing our posts today, so please click over to her post on making macarons to see her story behind this fabulous macaron recipe.

To give you a better idea on how to prepare macarons with the Italian meringue method, Anita and I photographed almost every step in the recipe. We hope that these pictures will guide you through making your own macarons, and if you have any questions, please leave either of us a comment!

Lemon Verbena French Macaron Recipe
 
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
This lemon verbena French macaron recipe makes a dozen fresh, tender cookies that taste just like springtime! Perfectly yellow bites of sunshine. All measurements are by weight, because macarons are a precision project.
Ingredients
  • 200g almond meal or ground blanched almonds
  • 200g confectioners’ sugar
  • 200g sugar
  • 50g water
  • 150g egg whites
  • Lemon verbena buttercream (recipe below)
Instructions
  1. Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper.
  2. Process almond meal with confectioners’ sugar in a food processor.
  3. Lemon Verbena Macarons on https://www.theculinarylife.com
  4. Sift out any large bits of almond or big chunks of powdered sugar. Set aside.
  5. Combine sugar and water in a saucepan. Heat on medium until all the sugar is dissolved. Continue cooking until the sugar syrup reaches 245°F (118°C).
  6. Lemon Verbena Macarons on https://www.theculinarylife.com
  7. Meanwhile, place egg whites in a mixer bowl with the whisk attachment. While the sugar is cooking, begin whisking the egg whites on medium speed. They should reach soft peaks by the time the syrup is at 245°F (118°C). Do not over whip the eggs. If it whips too fast, turn down or turn off the mixer.
  8. Lemon Verbena Macarons on https://www.theculinarylife.com
  9. Lemon Verbena Macarons on https://www.theculinarylife.com
  10. Turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer. To avoid splattering, carefully pour the sugar syrup down the inside of the bowl, along the side.
  11. Lemon Verbena Macarons on https://www.theculinarylife.com
  12. Turn the mixer speed to high and let the meringue whip for several minutes until it has cooled and appears glossy and firm. The bottom of the mixing bowl should be room temperature to the touch.
  13. Lemon Verbena Macarons on https://www.theculinarylife.com
  14. In a large bowl, combine the almond meal mixture with the remaining about 1/4 of the whipped egg whites and fold until partially combined.
  15. Lemon Verbena Macarons on https://www.theculinarylife.com
  16. Scoop the remaining whipped egg whites into the bowl. Using a spatula or dough scraper, carefully fold the meringue in, trying not to deflate it.
  17. Lemon Verbena Macarons on https://www.theculinarylife.com
  18. The final batter should be thick and flow slowly like magma. Do not overmix the macaron batter.
  19. Lemon Verbena Macarons on https://www.theculinarylife.com
  20. Scoop the batter into a piping bag fitted with a 1/2” diameter plain tip.
  21. Preheat the oven to 320°F (160°C)
  22. Pipe 1 1/2” rounds of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden.
  23. Lemon Verbena Macarons on https://www.theculinarylife.com
  24. Lemon Verbena Macarons on https://www.theculinarylife.com
  25. Bake one set of macarons for 15 minutes, rotating once.
  26. Let tray cool for a few minutes before removing from the silicone mat. Let finish cooling on wire racks.
  27. Lemon Verbena Macarons on https://www.theculinarylife.com
  28. Once macarons have completely cooled, sandwich them together with a tablespoon or so of lemon verbena buttercream. Store in an airtight container in the refrigerator for 24 hours before eating.
  29. Lemon Verbena Macarons on https://www.theculinarylife.com
  30. Lemon Verbena Macarons on https://www.theculinarylife.com

 
Lemon Verbena Buttercream Frosting
 
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
This lemon verbena buttercream frosting is creamy and fragrant, a perfect filling for macarons.
Ingredients
  • 100g sugar
  • 2 large egg whites
  • 6 ounces unsalted butter, at room temperature, cut into 1 inch pieces
  • 100 ml heavy cream
  • 1/2 cup (3 g) lemon verbena leaves, washed and dried
  • 250g white chocolate, coarsely chopped
Instructions
  1. Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
  2. Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
  3. Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
  4. Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
  5. When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
  6. In a medium saucepan, combine the lemon verbena leaves with the cream.
  7. Heat on medium until warm. Remove from heat, cover, and steep for an hour.
  8. Place chocolate into a bowl.
  9. Strain the leaves from the cream. Reheat the cream until it just comes to a boil.
  10. Slowly pour the cream over the chopped chocolate, let sit for 5 minutes, then stir to melt the chocolate. Begin stirring in the middle and work your way out as the emulsion forms. Continue stirring gently until mixture is completely smooth. Allow to cool and thicken before proceeding.
  11. Fold the room-temperature chocolate into the buttercream until well incorporated. Use as filling for macarons.

 
How to make macaronsHow to make macaronsHow to make macarons

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Comments from other ninjas:

  1. Sonndapond says

    Ohhh, they look so so pretty, especially in that lovely little cup. Casey, now that mental picture (you, standing under the piping bag, mouth agape) is making me laugh :-))

  2. MyKidsEatSquid says

    These pictures are fabulous. You’re making me hungry. I’ve never made macarons before. These instructions make it look easy enough. Thanks.

  3. Sarah - A Beach Home Companion says

    Good thing you have the step-by-step for the people like me, to whom baking is usually just pouring strawberries over store-bought pound cake. I’ve gotta try these one day!

  4. Susan says

    Have been wanting to try my hand at these a year now. After seeing your beautiful macarons maybe it’s time. Oh how I wish I had a friend to help me make these since I do not have much confidence in my own baking skills.

  5. Susan says

    Wow, those look adorably tasty! I’d love to make these for my housewarming this weekend, but I’m afraid they might not turn out as well as yours did. Meringues are tricky.

  6. Lael Hazan says

    Love the step by step photos and the attention to detail. I just mixed Italian meringue with Nutella to make a semifreddo, but I think using it for macaron is brilliant.

  7. Sheryl says

    You have managed to make me really hungry for these- even before I read one word of it. The photos are absolutely mouth-watering!

  8. sarah henry says

    You’re just the queen of macarons, Missy. And I just love lemon verbena. Plus your pic is very inviting. Happen to have any leftovers?

  9. Jennifer Margulis says

    These look incredible! I’ve never had lemon verbena. Bring some with you when you come to Ashland?! Please???!!!

  10. Gudrun says

    I think macarons will be my 2011 challenge – they look like fun to make and I get a kick out of all the colors! Also, the lemon verbena in the yard is going crazy :-)

  11. Chyoms says

    Gorgeous little fellas! Love the colors! Look absolutely yum!
    Am new to macaron baking and definitely motivated to try making them.. About the filling, er.. do you mix the Buttercream & Lemon Verbena Ganache & adding yellow gel color at the end? Or are they 2 separate fillings? Tks.

  12. Vuu says

    Hi, i feel ashamed to say this but how do you rotate the tray? I can’t imagine it… Can you please give me some advice? I made my first batch today and it didn’t have “the collarette” as it should and also those little macaroon i made was too flat…
    Thank you

  13. Stephanie Stiavetti says

    Hello! I’m don’t understand – there is no chocolate in this recipe. Are you thinking of another? These are lemon.

    • Stephanie Stiavetti says

      Hi Kimberly, Somehow step 10 got pushed below the last photos. I’ve moved it back where it belongs. Thanks for the heads up.

  14. Zurita says

    Hi Steph.. The macarons look so pretty. I’m confused abt the buttercream. What happens to the egg and sugar mixture? When is it added to the cream and lemon mixture? Thank you for your reply.

    • Stephanie Stiavetti says

      Hi Zurita. :) You whisk the sugar and eggs over a pan of hot water until it’s smooth, and then you throw it into a stand mixer and whip it until it cools. Once it’s cool, you slowly add the butter. Can you see the first four steps of the buttercream recipe, or is the website broken?

      • Kimberly Davis says

        The Lemon Verbana Buttercream recipe has white chocolate in the ingredients. But you never mention what to do with the buttercream after you pour the lemon verbena cream over the white chocolate. Do you then mix the melted white chocolate with the buttercream??? There is no lemon verbena in the buttercream portion of this recipe only in the white chocolate portion.

Trackbacks

  1. […] This post was mentioned on Twitter by SF Sustainable Food and Stephanie Stiavetti, lisa rose starner. lisa rose starner said: Ooooooo RT @SFSustainFood: OMG they're so pretty! RT @sstiavetti Lemon Verbena Macaroon Recipe #gfree […]

  2. […] This post was mentioned on Twitter by Stephanie Stiavetti, Celiac Handbook. Celiac Handbook said: Gluten-Free Lemon Verbena Macaron Recipe from Wasabimon! @wasabimon

  3. […] macaron-making process is best shown in a combination of words and pictures. Stephanie also has a writeup on her blog; please check it out! All the photos in the post without the watermark are courtesy of […]