Sunday Recipe: Lemon Macaroons

I love anything lemony, lemon tart, poppyseed and lemon cake, lemon yoghurt. These lemon macaroons are fun to have ready for a picnic. This recipe will make 20 macaroons

You will need:
  • 200g icing sugar
  • 100g ground almonds
  • 3 medium egg whites
  • pinch of salt
  • 80g caster sugar
  • yellow food colouring - paste will work better than liquid
  • Juice of 2 lemons
  • grated zest of one lemon
  • 10g butter
And this is what you have to do:
  1. Preheat the oven to 170C/Gas 3
  2. Line a baking tray with baking paper
  3. Whisk up the icing sugar and almonds in a food processor or with a hand mixer until you have a fine dust,
  4. Whisk in the egg whites with the salt until you get stiff peaks, add in 40g of caster sugar in a think stream whisking all the time until stiff and a glossy white,
  5. Add the food colouring and whisk to make sure it is evenly distributed through the whites. you may want to add more colour than you initially think because the oven will tan the macaroons and knock out some of the colour.
  6. With a large metal spoon, fold the ground almonds and icing sugar mix gently into the egg whites. It is important to mix slowly.
  7. Spoon the mixture into a piping bag fitted with a medium nozzle so that the mixture does not escape.
  8. Carefully pipe circles of mixture on to the baking sheet. Aim for 3cm wide remembering to leave a space between each as they will puff up when cooking.
  9. Holding the baking tray with both hands give it a firm bang on the work surface to expel any remaining air.
  10. Set aside for 30mins to dry out, they will be ready for the oven when you can touch the mixture and not leave a fingerprint. Cook for 12 minutes in the middle of the oven then leave to cool on a tray.
  11. Whilst cooking make the filling - pour the lemon juice in a steady stream over the cornflour using a teaspoon to mix as you go.
  12. When there are no cornflour lumps left pour the mixture into a small saucepan along with the remaining 40g of caster sugar and lemon zest. Bring the mixture to the boil stirring constantly and simmer for a couple of minutes to thicken.
  13. Remove from the heat and whisk in the butter. Pour the filling on a plate and leave to cook.
  14. Once everything has cooled sandwich the macaroon shells together with a teaspoon of filling.

Sunday, 24 July 2011 | 0 Comments

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