Macaron Fudge and Lemon Curd Fillings
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Ingredients:
2 1/2 cups confectioners' sugar
1/2 cup cocoa powder, I like to use equal parts Hershey's and Valrhona
1 teaspoon espresso powder
pinch salt
1 1/2 sticks ( 12 Tablespoons) unsalted butter, room temperature
1 Tablespoon pure vanilla extract
1/4 cup whole milk
Make the Frosting:
Place a strainer over a medium -size bowl and sift the confectioners' sugar, cocoa, espresso powder and salt together through the strainer.
In the bowl of a stand mixer, or in a medium size bowl with a hand mixer, beat the beat until light and fluffy. Add the confectioners' sugar mixture in 3 additions, mixing to combine after each. Add the milk and vanilla and beat on medium-high until smooth and shiny, about 2 minutes. Can be stored in the fridge for up to 2 weeks, frozen for 3 months. For a spreadable consistency, bring back to room temperature.
Makes about 3 cups. YUM!
Ingredients:
1 1/2 teaspoons finely grated lemon zest
3 Tablespoons fresh squeezed lemon juice, from 1 to 2 lemons
2/3 cup sugar
1 large egg, beaten
pinch salt
2 Tablespoons unsalted butter
Make the curd:
In a small heavy bottomed saucepan, add all of the ingredients except the butter and stir together until well combined. Add the butter to the pot. Over VERY low heat, heat the mixture, stirring constantly until it becomes thickened. When it's ready, you will be able to coat the back of a spoon and draw a line through it easily and the temperature on an instant read thermometer will be about 170 degrees, about 5-7 minutes. Keep the heat on low the whole time or you will have scrambled eggs! Bring to room temperature and then chill in the fridge until ready to use. Store in fridge for up to 2 weeks.
Makes about 2/3 cup. YUM!
LESSONS Learned:
1. There are so many! And Camila at www.piesandtacos.com has all the answers.
2. Just know that they keep in the fridge for up to 2 weeks (or more), and can be frozen for months, to be pulled out at the last minute as an impressive treat for guests or just for you.