Casi Cielo with chocolate dipped meyer lemon macarons
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Ingredients
  • 3 large egg whites, room temperature
  • 1 whole meyer lemon, zested
  • 4 ounces almond flour
  • 8 ounces confectioners sugar
  • ¼ cup granulated sugar
  • 2 teaspoons fresh meyer lemon juice
  • yellow food coloring (optional)
Instructions
  1. Zest the meyer lemon and allow to dry on a paper towel for a few hours.
  2. With your electric mixer, mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
  3. Add meyer lemon juice and yellow food coloring, if desired.
  4. In a large bowl, sift together almond flour, meyer lemon zest, and confectioners sugar.
  5. Using a rubber spatula, carefully fold egg whites with your dry ingredients.
  6. Line cookie sheets with parchment paper. Transfer mixture into a large piping bag fitted with a 1M tip or larger. Pipe 1 ½-inch circles onto your cookie sheets, spacing them approximately 2 inches apart. After you have finished piping the cookies out, using a wet finger, carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
  7. Allow cookies to sit out on your counter for about an hour, or until the tops have started to dry.
  8. Bake at 325 °F on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet), and they are dry and hard to the touch. Should take about 15 minutes.
  9. Allow cookies to cool at room temperature, and remove from cookie sheets.
  10. Spoon filling onto one cookie, and top with a second, creating a sandwich.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/01/19/casi-cielo-with-chocolate-dipped-lemon-macarons/