Lemon Honey & Citrus Macarons

Macarons are icons of French pastry, seducing sweet-toothed people around the world. Behind their elegant appearance and exquisite taste lie centuries of history and evolution. Before we discover a delicious (and demanding) recipe for lemon honey and citrus macarons, let's learn about their history: 

Noble origins in the Middle Ages

The origins of macarons date back to the Middle Ages, when they first appeared in Italian kitchens. The first versions, however, differed from those we know today. Made with sugar, almonds and egg whites, these small pastries were consumed mainly by the nobility.

The Renaissance and France

Their introduction to France is attributed to Catherine de Medici, who in 1533 married the future King Henry II. Macarons were then a delicacy reserved for royal and aristocratic tables. However, their popularity gradually spread over the decades.

Maison Ladurée and the revolution

The real revolution in macarons came in the 19th century with the advent of Ladurée patisserie. In 1862, Pierre Desfontaines, grandson of the founder of Ladurée, had the idea of ​​creating a delicious mignardise by combining two crunchy shells with a creamy ganache. This is how the modern macaron was born.

Varieties and evolutions

Since the creation of the ganache macaron, many pastry chefs have let their creativity run wild, coming up with a range of new flavors and colors. From classic flavors like vanilla and chocolate to creations like pistachio-raspberry, the macaron has reinvented itself over time.

The contemporary world of macaroons

Today, macaroons have become symbols of French pastry, present in the windows of large houses as well as in small artisan workshops.

Lemon Honey and Citrus Macarons Recipe

Baking macarons is often considered a demanding culinary challenge, reserved for baking enthusiasts. The precision required in measuring ingredients, the delicate macaron technique to achieve the perfect airy texture, and the careful baking to avoid any distortion are all crucial steps that require meticulous attention. The vagaries of meringue, sensitivity to humidity, and the need for specific resting times require patience and skill. However, despite their intimidating reputation, macarons remain a true work of culinary art.

So why not get your hands dirty and create your own macarons? Lemon Honey and Citrus Macarons promise a blend of subtle and tangy flavors. Get ready to treat your senses with these delicate macarons that will awaken your taste buds! Be patient, you will tell us about it!

Preparation time: 1h30
Cooking time: 12 minutes per tray
Level: difficult 

Material : 

• A pastry robot
• A thermo-probe
• A precision scale for small weighings
• A hand blender
• A spatula
• A zester
• A pocket
• An 8mm round socket

Ingredients for 50 macaroons:
I. Honey and citrus ganache:

• 35 g lemon honey
• 200 g liquid crème fraîche (30% fat)
• 4g tangerine zest (2 tangerines)
• 275 g white chocolate
• 12 g fresh lemon juice
• 12 g fresh orange juice

II. The hulls:

• 200 g of almond powder
• 200 g icing sugar
• 73 g egg whites
• A little yellow and red food coloring
• 200 g sugar
• 50 g of water
• 73 g egg whites

Preparation steps: 
I. For the honey and citrus ganache:

1. Heat the cream with the mandarin zest, then leave to infuse off the heat for 10 minutes.
2. Melt the white chocolate in a bain-marie.
3. Heat the lemon juice, orange juice and honey over low heat. Do not exceed 60°C so as not to cook the juice, then remove from the heat.
4. Pour the cream in 3 times onto the melted chocolate, mixing well with a spatula each time.
5. Add the juice and honey mixture then mix using a hand blender.
6. Pour into a small dish then place cling film in contact with your ganache.
7. Refrigerate for at least 12 hours.

II. For hulls:

1. Sift the almond powder and icing sugar.
2. Add the 73 g of egg whites and a pinch of red food coloring and a pinch of yellow food coloring.
3. Mix with a spatula or wooden spoon to obtain a paste. You can mix for as long as you like, the aim being to obtain a paste that is as homogeneous as possible.
4. Prepare the Italian meringue: pour the remaining 73 g of egg whites into the bowl of your food processor fitted with the whisk.
5. Pour the water and sugar into a small saucepan and cook until 118°C.
6. At the same time, when the syrup reaches around 112°C – 113°C, start beating the egg whites at maximum speed.
7. Pour the syrup cooked to 118°C onto the egg whites. Do not stop your mixer, it must continue to turn. Pour the syrup in a thin stream without it touching the whisk of your mixer.
8. Let your robot run at maximum speed for 2 minutes then at medium speed until the meringue is lukewarm (maximum 50°C).
9. Gradually add the Italian meringue to the batter. Mix using circular movements with your spatula, add more meringue and continue like this.
10. Once the meringue is completely added, you will have to mix a little more. To know when the dough has been worked enough: let the dough rest for about ten seconds, if it becomes shiny and smooth, you can use it. The trick is not to work it too much either, at the risk of collapsing the whites of the meringue and having a liquid dough.
11. Pour the macaron batter into a piping bag fitted with a plain 8 mm nozzle. Pipe the macarons onto baking paper, without sticking them too much as they will spread and puff up a little during cooking.
12. Even if you don't have enough baking sheets, I recommend piping all of your dough onto your parchment paper sheets. Leave them on the counter and slide them onto your baking sheet before baking.
13. Preheat your oven to 150°C fan-assisted and leave the macaroons to crust (dry) for 30 minutes.
14. Bake for 12 minutes at 150°C.

III. Assembly of the macaroons: 

1. Pour the ganache, taking care not to overwork it, into a piping bag fitted with a round nozzle of approximately 8 mm.
2. Pipe the ganache onto half of the shells.
3. Cover with the other half of the shell, pressing lightly so that the ganache reaches the level of the macarons.
4. Reserve them in the refrigerator for at least 12 hours, to give the honey and citrus ganache time to moisten the shells.
5. Take your macarons out of the refrigerator about ten minutes before eating them so that they are not too cold.

Macarons are much more than just pastries. From their humble origins at the Italian court to their worldwide consecration at Ladurée, they have conquered the hearts of gourmands throughout time. They are symbols of artisanal know-how but also of the bold creativity that defines French pastry.

So, whether in a renowned pastry shop or in your own kitchen, dive into preparing macarons, and enjoy! 

For this preparation, discover our delicious lemon tree honey.

If you want to make another recipe with honey, discover our 3 recipe ideas with lemon tree honey.