Macarons with lemon curds

Sweet lemony macarons with lemon curd.

Lemon macarons turned out to be a really good choice. They 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 a not-so-good photo 🙂

Ingredients

75 g almond meal

115 g icing sugar

2 egg whites

50 g caster sugar

grated zest of 1/2 lemon

yellow food colouring (may be liquid)

Sift almond meal 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 colouring.

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.

juice and a zest of 1  1/2 lemon

1 egg yolk
1 egg
100 g sugar
1 tsp potato or corn flour/starch
1 tsp olive oil
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.