Sunday, April 12, 2015

Key Lime Macarons


It always gives me a small thrill to discover a new (and sometimes better) way of making a classic recipe. For years I’ve made lemon and lime curd the same way – that is by combining the egg yolks, citrus juice, sugar and butter in a saucepan and cook, stirring, until thickened. My new favorite method is based on a method by 



famed pastry chef Pierre Hermé.  I combine everything but the butter in a stainless steel bowl and cook it over simmering water, whisking constantly, as one would for a sabayon. When it’s thickened to the consistency of thin mayonnaise, I remove it from the heat and whisk in the softened butter and citrus zest. Hermé actually puts 



the custard in a blender and then adds the butter. Either way, the result is a very creamy curd that makes an ideal filling for tarts or, in this case, crunchy, green-hued macarons. As an optional garnish for the macarons, I brushed the tops of some with a little watered down gel color and let it dry.


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