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Tart and tangy, Pink Grapefruit Macarons are easier to make than you think. If you can whip egg whites, you can make French Macarons. 

Pink Grapefruit Macarons


  • Author: Moses Family Table
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 60
  • Yield: 20

Description

Tart and tangy, Pink Grapefruit Macarons are easier to make than you think. If you can whip egg whites, you can make French Macarons. 


Ingredients

For Macarons:

200 g (a scant 2 cups) powdered sugar

100 g (1 cup) almond flour*

3 large egg whites, room temperature

1/4 tsp of salt

50 g (¼ cup) granulated sugar

Food coloring (optional)

For Lemon Curd:

3 egg yolks

½ cup granulated sugar

¼ cup pink grapefruit juice

1/2 tbs pink grapefruit zest

4 tbs cold unsalted butter, cut into chunks


Instructions

For Lemon Curd:

  1. In a double boiler with simmering water, combine egg yolks, sugar, grapefruit juice, and zest and cook over low heat, whisking constantly, for about 10 minutes or until thickened. 
  2. Remove from heat and whisk in the butter one piece at a time, letting each piece melt before adding in the next. 
  3. Pour the still warm curd through a mesh strainer to catch at bits of egg yolk that might have scrambled. You’ll need to push the thick curd through the mesh because of its thickness, but you’ll end up with a smooth, creamy curd. 
  4. Press plastic wrap directly onto the surface of the curd and place in fridge until chilled.

For Macarons:

  1. Sift powdered sugar and almond flour together, throwing out any bits of almond meal left. *Do NOT skip this step!*
  2. In a separate bowl,  beat the room temperature egg whites on medium speed until they are frothy.
  3. Add the salt and any coloring you’re using. 
  4. Whit the mixer running, gradually add the granulated sugar and beat until you have stiff peaks. Do not overbeat.
  5. Fold the almond meal and powdered sugar into the egg whites until fully incorporated. The batter will be on the thick side.  
  6. Line baking sheets with parchment paper or silicone mats.
  7. Transfer the batter to a pastry bag (or a zip-top bag) with a ½ inch tip. Pipe out into uniform 1-inch diameter circles.
  8. Tap the pan on the counter to get rid of air bubbles and any peaks from piping.
  9. Let the cookies rest for about 30 minutes on the counter. To check to see if they are ready for baking, gently touch the surface. If they are no longer tacky and stick to your finger, they’re ready to go. This is what allows the cookies to form ‘feet,’ and prevent the tops from cracking. 
  10. Preheat oven to 300°F.
  11. Bake one sheet at a time for 15-20 minutes or until they are lightly browned. It is better to slightly overbake these cookies than it is to underbake them. 
  12. Let cool on the pan on a wire rack.

For Assembly: 

  1. Pair similar sized cookies together
  2. Place a small amount of completely chilled curd onto the bottom side of one cookie and sandwich it with the other.
  3. Store in an airtight container in the fridge. They are better the second day. 

Notes

*Almond meal is also called Almond Flour.