Concentrated lemon sauce recipe | Bu Lai Hmm recipe

The lemon sauce is called "concentrated" because of her acidity and is not suitable for use as a general jam, and Ryan made her for the creamy flavor of the macaron. The aroma of lemon acid blended with lemon flakes in perfume can make bright yellow macarons have a finishing touch when tasting.

Italian Lemon Macaron - Stuffed with this concentrated lemon sauce

[ Material ]

Lemon juice: 340g

Lemon zest: 6 pieces

White sugar: 265g

Yellow pectin powder: 15g

[ Directions ]

First, mix the lemon peel with the sugar, then rub the lemon peel oil aroma with your fingers, then add the yellow pectin powder to mix well.

Put the lemon juice into a thick saucepan and add the sugar to the mixture and stir well.

Heat on a medium heat, and when the edge of the pot starts to bubble, put in a monitoring thermometer and set the reminder temperature to 108 degrees.

Keep stirring moderately during the heating process, and our thermometer will repeatedly go up and down between 1 to 2 degrees after exceeding 101 degrees, which is a normal phenomenon.

For the practice of not monitoring the thermometer at hand, It is recommended to start the timer after the first steaming on the edge of the pot and continue to boil for about 14 to 16 minutes.

The cooked lemon sauce can be immediately poured into a sterilized dry glass bottle, and immediately sealed upside down for storage, before opening can be stored at room temperature, after opening it needs to be stored in the refrigerator.

[ How to use ] - Enough for 25 to 30 macarons

Usually I mix the finished jam with cream frosting, and the "concentrated lemon sauce" in this recipe is sour, so I also slightly increase the proportion of powdered sugar in the cream.

Unsalted cream at room temperature: 170 g

Powdered sugar: 145g

Concentrated lemon sauce: 2 to 3 teaspoons

Whisk the cream until soft, add the powdered sugar and beat for about 2 to 3 minutes, then add the concentrated lemon sauce in batches and continue to beat until it is even.

Author: Bulai's Baking Kitchen