Sweet lemony macarons with lemon curd.

My first macarons were far from perfect. So I decided to try another recipe – lemon macarons sounded like heaven to me

And that turned out to be a really good choice. Macarons were so delicious that I couldn’t stop eating them! And taking photos was like a torture for me – they looked good, they smelled fantastic, I just wanted to finish the session and eat them all. So here we are, with a great recipe and not-so-good photo

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Ingredients

75 g ground almonds

115 g icing sugar

2 egg whites

50 g caster sugar

grated zest of 1/2 lemon

yellow food coloring (may be liquid)

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Sift ground almonds and icing sugar into a bowl.

In an electric mixer whisk egg whites, add caster sugar and mix until glossy and firm. Add lemon zest and food coloring.

Using a wooden spoon or spatula fold the almond mixture into the meringue mixture.

Pour into the piping bag and pipe small rounds on a prepared baking sheets. Leave in the room temperature for 30-60 minutes.

Bake for 12-15 in 145C (fan forced). Cool on a cooling rack.

For the filling  I’ve used a home made, butter-free lemon curd.

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juice and a zest of 1  1/2 lemon
1 egg yolk
1 egg
100 g cukru
1 tsp potato or corn flour
1 tsp olive oil[/quote]
Mix all the ingredients in a small pot (except the olive oil). Bring to a boil (stirring constantly) on a small heat. Add olive oil and cook for 2  more minutes. Keep refrigerated.