About this recipe:I love to make these lemon macaroons topped with lemon curd - they don't have any butter so that the macaroons are fresh and tangy! The lemon curd is super easy to make, and these macaroons are simply heavenly.
125g ground almonds
175g icing sugar
100g egg whites
75g caster sugar
1 pinch of yellow food colouring powder
3 organic lemons
1 tablespoon cornflour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:12min › Ready in:52min
Preheat the oven to 175 C / Gas 3-4 / 165 C fan. Line a baking tray with baking parchment.
Mix together the ground almonds with the icing sugar and sift over a sheet of baking parchment.
Whisk the egg whites until stiff. Add 1/4 of the caster sugar, then the remaining caster sugar, while whisking on high speed.
Stir in the almond mixture into the egg whites and gently fold together with a spatula (this is called the macaronnage!). You must lift the mixture with the spatula and then flatten it until smooth or like a ribbon. Finally, add a pinch of the yellow food colouring.
Fill a pastry bag with the macaron mixture. Squeeze small rounds onto the parchment-lined baking tray. The bag should be perpendicular to the tray, almost touching it. Squeeze the bag until the desired size and then release the pressure and give a flick of the wrist to move to the next one. Leave some space between each macaron, placing in staggered rows on the tray.
Tap the tray on a table or a work surface to remove any air bubbles and set the macarons aside for 15 minutes (the macarons will become crusty) then bake in the preheated oven for 12-15 minutes.
To see if the macarons are cooked: press lightly on them; if the macarons are soft and moving when pressed then they are not cooked yet! Remove the macarons from the oven when finished, and allow to cool on the tray.
For the lemon curd: Wash and dry the lemons. Zest the lemons, then combine the zest in a saucepan with the lemon juice and cornflour. Stir in the sugar. Cook on low heat. Whisk the eggs and add to the lemon mixture in the saucepan. Increase the heat to medium stirring constantly until thick, or for approximately 4 minutes.
Remove from heat and pour the lemon curd in a jar. Refrigerate once cool. It can be stored in the fridge and good for a week.
Assembline the macarons: Place a dollop of lemon curd on the flat side of a macaroon and top with a second one. The macarons will stick to the lemon curd. Repeat until you've used all macarons.
If you can resist, refrigerate and wait until the next day to eat them, it will be even better!
Fantastic recipe, I have made these macaroons twice now and they have turned out perfectly both times. Thanks so much for sharing. The lemon curd is so easy to make and tastes deliciously tangy. - 18 Jan 2013