Any time we go to a restaurant, my son always orders a pink lemonade. Most of the time restaurants only have regular lemonade and he gets so upset. Does it really taste any different? Not to me. It just looks different, but of course there’s no convincing him.
But, if they have strawberry lemonade, he will settle for that. So when I looked up the recipe for pink lemonade I saw that what makes it pink is grenadine. Bingo! So when we go out and the only have regular lemonade, I ask them to add grenadine to it. What a great solution. It has stopped all of the “No Pink Lemonade” tantrums.
These are Pink Lemonade Macarons in honor of his favorite Summertime drink. I gave the Macarons a pink tint and I made a pink lemon curd for the filling.
I made the curd the night before, and in the morning, I added a couple of drops of pink food gel. Don’t add too much because the curd will have too much liquid and become runny. You can also add a little grenadine to the curd as you make it. If you add it after it thickens the texture will definitely be runny.
These Macarons were citrusy sweet and perfect.
Happy Macaron Monday!
Disclaimer: no lemons were hurt in making this recipe. I painted a couple pink and soaked a few slices in pink food gel and water just for the picture. Lol
Pink Lemonade Macarons
Ingredients
Macarons
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- pinch of salt
- 1 tsp vanilla extract
- pink food gel
Pink Lemon Curd
- 1 egg
- 3 egg yolks
- 3/4 cup sugar
- 1 tbsp lemon zest
- 1/2 cup lemon juice
- 2 tbsp heavy cream
- 4 tbsp butter
- pink food gel
Instructions
Macarons
- Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color. Continue whipping just until mixture forms stiff peaks.Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie.Bake for 17 minutes on a shelf in the center of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macaron completely on a cooling grid before sandwiching with the pink lemon curd. Makes 36 to 48 sandwiched cookies.
Pink Lemon Curd
- In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick, about 10-15 minutes. It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Allow to cool to room temperature, then refrigerate overnight. The next day, add a couple of drops of pink food gel.
Anthony’s Almond Flour 2lbs
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