{"id":1200,"date":"2016-01-19T13:23:45","date_gmt":"2016-01-19T21:23:45","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1200"},"modified":"2016-01-23T18:25:28","modified_gmt":"2016-01-24T02:25:28","slug":"casi-cielo-with-chocolate-dipped-lemon-macarons","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/01\/19\/casi-cielo-with-chocolate-dipped-lemon-macarons\/","title":{"rendered":"Casi Cielo with chocolate dipped meyer lemon macarons"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1232 size-full\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc1.jpg\" alt=\"Guatemala Casi Cielo\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc1.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc1-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Earlier I posted about my dark chocolate macarons with lemon charcoal to pair with Guatemala Casi Cielo. I wanted to switch things up a little bit and make the lemon the more dominate flavor in the pairing, dipped in dark chocolate.<\/p>\n<p>Meyer lemons are in season right now, so\u00a0 is Casi Cielo. Coincidence? I think not! I love pairing Casi Cielo with meyer lemons over regular lemons because of their sweetness. Meyer lemons don&#8217;t have as much of a bite, and using their zest can lend more of a complex floral aspect to the pairing. If you have never done a side by side tasting of meyer lemons verses regular lemons, this is a great activity to help develop vocabulary for coffee tastings.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Recently, and by recently I mean today, the Specialty Coffee Association (SCAA) announced their newly updated <a href=\"http:\/\/www.scaa.org\/chronicle\/wp-content\/uploads\/2016\/01\/SCAA_FlavorWheel.01.18.15.jpg\" target=\"_blank\">flavor wheel<\/a>. This tool has been instrumental for my coffee journey, and really helps me how I develop my pairings.<\/p>\n<p>I love making macarons, but they can be very fussy to make. Do not get discouraged if they don&#8217;t turn out perfect the first time around. They will still taste delicious, I promise \ud83d\ude42<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc1.jpg\" \/>\n<div class=\"item ERName\">Casi Cielo with chocolate dipped meyer lemon macarons<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 large egg whites, room temperature<\/li>\n<li class=\"ingredient\">1 whole meyer lemon, zested<\/li>\n<li class=\"ingredient\">4 ounces almond flour<\/li>\n<li class=\"ingredient\">8 ounces confectioners sugar<\/li>\n<li class=\"ingredient\">1\/4 cup granulated sugar<\/li>\n<li class=\"ingredient\">2 teaspoons fresh meyer lemon juice<\/li>\n<li class=\"ingredient\">yellow food coloring (optional)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Zest the meyer lemon and allow to dry on a paper towel for a few hours.<\/li>\n<li class=\"instruction\">With your electric mixer, mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.<\/li>\n<li class=\"instruction\">Add meyer lemon juice and yellow food coloring, if desired.<\/li>\n<li class=\"instruction\">In a large bowl, sift together almond flour, meyer lemon zest, and confectioners sugar.<\/li>\n<li class=\"instruction\">Using a rubber spatula, carefully fold egg whites with your dry ingredients.<\/li>\n<li class=\"instruction\">Line cookie sheets with parchment paper. Transfer mixture into a large piping bag fitted with a 1M tip or larger. Pipe 1 \u00bd-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.<\/li>\n<li class=\"instruction\">Allow cookies to sit out on your counter for about an hour, or until the tops have started to dry.<\/li>\n<li class=\"instruction\">Bake at 325 \u00b0F 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.<\/li>\n<li class=\"instruction\">Allow cookies to cool at room temperature, and remove from cookie sheets.<\/li>\n<li class=\"instruction\">Spoon filling onto one cookie, and top with a second, creating a sandwich.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" \/>\n<div class=\"item ERName\">Meyer lemon buttercream<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1\/2 stick unsalted butter, room temperature<\/li>\n<li class=\"ingredient\">1 ounce weight cream cheese, room temperature<\/li>\n<li class=\"ingredient\">3 tablespoons meyer lemon juice<\/li>\n<li class=\"ingredient\">1 teaspoon vanilla extract<\/li>\n<li class=\"ingredient\">2 cups confectioner\u2019s sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Using a stand mixer, beat the butter and cream cheese until light and fluffy.<\/li>\n<li class=\"instruction\">Add the meyer lemon juice and vanilla. Blend until combined.<\/li>\n<li class=\"instruction\">Add the confectioner\u2019s sugar and beat on low until smooth.<\/li>\n<li class=\"instruction\">Pipe on macarons, or store in an airtight container in the refrigerator until ready to use.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<div id=\"attachment_1237\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1237\" class=\"size-full wp-image-1237\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc2.jpg\" alt=\"Guatemala Casi Cielo\" width=\"800\" height=\"544\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc2.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc2-300x204.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/01\/tmb_cc2-768x522.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-1237\" class=\"wp-caption-text\">Guatemala Casi Cielo<\/p><\/div>\n<p>I decided to dip my finished macarons in dark chocolate. To do this I melted semi sweet chocolate in a double boiler. I dipped half of the cookie in the chocolate and let set. You could also dust the macarons with cocoa powder immediately after baking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Earlier I posted about my dark chocolate macarons with lemon charcoal to pair with Guatemala Casi Cielo. I wanted to switch things up a little bit and make the lemon the more dominate flavor in the pairing, dipped in dark chocolate. Meyer lemons are in season right now, so\u00a0 is Casi Cielo. Coincidence? I think&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2016\/01\/19\/casi-cielo-with-chocolate-dipped-lemon-macarons\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1232,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30],"tags":[128],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Casi Cielo with chocolate dipped meyer lemon macarons - the modern barista<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2016\/01\/19\/casi-cielo-with-chocolate-dipped-lemon-macarons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casi Cielo with chocolate dipped meyer lemon macarons - the modern barista\" \/>\n<meta property=\"og:description\" content=\"Earlier I posted about my dark chocolate macarons with lemon charcoal to pair with Guatemala Casi Cielo. 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