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 🙂
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
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.