Lemon Macarons

I’ve been testing out macaron recipes, I’m thinking about baking them as an alternative to a wedding cake. Pistachio macarons are a tried and tested favorite of mine (recipe here) but other varieties have always failed me – until now. I recently bought the lovely macarons, chic & delicious French treats  and the lemon macaron recipe I followed worked perfectly…

Ingredients:

Biscuit:

  • 200g icing sugar
  • 110 ground almonds
  • 3 egg whites
  • pinch of salt
  • 3 tablespoons caster sugar
  • zest of half a lemon
  • yellow food colouring

lemon curd:

  • 3 egg yolks
  • 80g caster sugar
  • 50g butter
  • zest of half a lemon, juice of whole lemon

Method:

Prepare 2 flat baking sheets with greaseproof paper and preheat oven to 170 degrees.

Mix together the icing sugar and ground almonds in a bowl until combined.

In a separate bowl, add the egg whites and pinch of salt and whist using an electric whisk until they form peaks – but not stiff peaks yet.

Slowly add the caster sugar while continuing to whisk, just before the eggs turn stiff add the lemon zest and food colouring, continue to beat until they form stiff peaks.

Slowly combine the eggs and the sugar/almond mixture – fold together with a large metal spoon.

Transfer the mixture into a piping bag with a 1 cm nozzle. Pipe even 5cm rounds onto the lined baking trays.

Once you have filled a tray sharply tap the base of it once or twice on a solid surface to get rid of any air bubbles. Then leave the marcarons aside to set for about 20 mins (minimum) up to an hour. This is very important as it allows the outside of the macaroon to set while the inside remains soft.

Bake the macarons in the preheated  oven for 10 mins, do not over cook them as they will dry out and lose their vivid colour.

Leave them to cool on their tray while preparing the filling – lemon curd.

Put all of the ingredients in a heatproof bowl over a pan of simmering water, stir together with a wooden spoon until the butter has melted. Cook for a further 15 minutes, stirring occasionally, until the curd has thickened. transfer into a jar or bowl and leave to cook.

Once both biscuits and curd are cool, sandwich together to make macarons!

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