I have to admit going a bit too far with the changes on the original recipe, but since my sinfull desserts are not always much in request, I was compelled to cut down on fat and sugar. Thus I ended up with lemon and matcha sans rival where butter is mostly replaced by cream cheese but the flavor and texture are great. I also found the opportunity to try the tricky macaron for the third and rather most successful time and plan on modifying the recipe with more sugar reduction for these overwhelming cookies...
70gr finely ground nuts such as cashews or almonds
36gr flour (or additional nuts for more chewy meringue)
30gr powdered sugar
5 (140gr) egg whites
80gr granulated sugar
7gr matcha powder (optional)
1 lemon zested
400gr cream cheese
3 egg yolks
60gr lemon juice
100gr granulated sugar
50gr powdered sugar
1 zested lemon
half vanilla bean
For the dacquoise, grind nuts with the powdered sugar until very fine and shift the dry ingredients together. In the bowl of a mixer fitted with the whip attachment, whisk the whites with the ganulated sugar to meringue and fold in the dry ingredients in two doses adding also the zest. Finally spread the batter on a 20x33cm rectangle of parchment paper and bake at preheated oven to 180C for about 13min.
As the dacquoise cools prepare the filling by warming milk with vanilla, zest and half of the granulated sugar in a saucepan. In a separate bowl add the yolks with flour, lemon juice and the rest of the sugar whisking well to combine. As soon as the milk gets almost boiling hot, pour one third of it in the egg mixture stirring quickly and then return to the saucepan. Stir well with the whisker to avoid clotting and when the cream starts to boil remove from heat and add the butter.
Let the cream cool, beat the cream cheese with powdered sugar until soft and combine the two mixtures with a spatula. Finally cut the dacquoise into three 11x20cm pieces and place the first on the covered bottom of a 11x20cm rectangle pan. Fill it with the first cream layer and continue the same way with the rest. Refridgerate overnight and decorate with chopped and sugar dusted nuts.