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Sugar Lemon Macarons With No Poser
Sugar Lemon Macarons With No Poser

Before you jump to Sugar Lemon Macarons With No Poser recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Most of us think that comfort foods are not good for us and that we have to stay away from them. Sometimes, if your comfort food is basically candy or other junk foods, this is true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. There are a number of foods that really can boost your moods when you consume them. When you feel a little down and are needing an emotional pick-me-up, try a couple of these.

Green tea is actually great for your mood. You were sure it had to be included in this article, right? Green tea is rich in a certain amino acid called L-theanine. Studies prove that this specific amino acid can basically stimulate brain waves. This will better your brain’s concentration while also calming the rest of your body. You likely already knew how easy it is to get healthy when you consume green tea. Now you are aware that it can help improve your mood as well!

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try these suggestions instead!

We hope you got insight from reading it, now let’s go back to sugar lemon macarons with no poser recipe. To cook sugar lemon macarons with no poser you need 4 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Sugar Lemon Macarons With No Poser:
  1. Take 2 Egg whites
  2. Use 1 1/2 times as much sugar to the egg whites Granulated sugar
  3. Prepare 1/2 of the weight of the egg whites Powdered lemonade
  4. Use 1 same amount as the egg whites Almond flour
Instructions to make Sugar Lemon Macarons With No Poser:
  1. Sift the almond flour. It's easier to sift if you chill it in the freezer until right before you use.
  2. Put the egg white, sugar and powdered lemonade in a bowl, and whip over a double boiler at around 70℃.
  3. Whip really well until the meringue wont't fall even if the bowl is turned upside-down.
  4. You will have a white, fine, glossy, and slightly sticky meringue.
  5. Remove from the double boiler, and sift in the almond flour from Step 1. So you have to sift the almond flour twice.
  6. Gently combine the meringue and almond flour, then stir well as if you're breaking the air bubbles. The batter is ready if it falls very slowly into a ribbon.
  7. If you're drying the macaroni shells, move on to Step 8.
  8. Put the macaron batter from Step 6 into a piping bag, and pipe it out 2-3 cm diameter circles on a baking tray lined with parchment paper. Have 2-3 cm gaps between the macaron shells.
  9. Let them dry until the surfaces become dry properly. Let them dry until the batter won't stick to your finger. They will turn a bit rubbery.
  10. Preheat the oven to 160℃, and put the dried macaron shells inside. Set the oven temperature to 130 ℃, and bake for 15 - 16 minutes.
  11. Once they are baked, remove the parchment paper after they are cooled thoroughly. If it's difficult to remove the parchment paper, put the macaron shells together with the parchment paper into the freezer for a few minutes. Then the parchment paper will come off easily.
  12. The macaron shells are just right if it's slightly difficult to remove them from the parchment paper. They are over-baked if they come off easily, and you might get air pockets inside the shells.
  13. Sandwich cream of your choice between 2 macaron shells, and they are done. It's nice to fill them with softened cream cheese, and they taste just like no-bake cheesecake!
  14. They will be moist and tasty from next day onward. Keep them in the fridge, and eat within 1 week. You can wrap them individually in cling film, and put them in the freezer.
  15. To store the leftover egg yolks, add 5 g sugar for each egg yolk, then freeze. By doing so, the quality of egg yolk stays the same. Thaw it in the fridge when you want to use it.
  16. Important note: Always use granulated sugar. Caster sugar has high sugar content and moisture content, so it's not suitable for making macrons. Using caster sugar may cause a failure.

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