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Lemon Macarons

Lemon Macarons

Lemon macarons with lemon and vanilla fillings

Ingredients

  • Filling

Directions

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Macarons are one of my favourites but I’ve only made them once, so I decided to give them another go as there was a LOT of things I could improve on from last time. We didn’t have a piping bag in my student house for a start so they came out all misshapen. This time I tried lemon macarons.

I first tried macarons at Ladurée which is an amazing macaron shop in Covent Garden and they tasted as good as they looked.

I once had a dessert that was a mix between a lemon meringue pie and an eton mess. It had layers of cream, broken meringues, biscuit pieces and lemon curd. I had some left over lemons so this gave me the idea of a lemon meringue pie within a macaron.

These lemon macarons are filled with a vanilla buttercream and lemon curd. I put lots of yellow food colouring in but apparently you should colour the egg whites before whisking. This recipe told me to put it in after which explains why they aren’t yellow. I’ve amended the recipe below so the should turn yellow for you.

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Step 1
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Preheat the oven to 140ºc. Sieve the icing sugar and ground almonds into a mixing bowl. Put the egg whites in a separate clean bowl, add the salt and enough food colouring to turn it yellow and whisk until it forms soft peaks.

Step 2
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Add the caster sugar and whisk again until thick and glossy. Very gently stir in the almond and icing sugar mix.

Step 3
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Use a piping bag to pipe circles of the mix onto a silicone mat or a paper template on a baking sheet. Tap the sheet a few times to get rid of any bubbles and leave to settle for 20 minutes.

Step 4
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Bake for 7-8 minutes, open the door to remove any steam and bake for a further 7-8 minutes. Leave to cool completely.

Step 5
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For the filling, mix together the icing sugar and butter and add a drop of vanilla extract. Spread a little of the buttercream onto the underside of half of the macarons. Do the same with the lemon curd to the remaining half and sandwich together with the buttercream ones.

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  • 96 Views
  • 50 mins
  • Serves 12
  • Medium
  • 140ºc

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Ingredients

Adjust Servings:
100g Icing Sugar
100g Ground Almonds
2 Egg Whites
Pinch Salt
55g Caster Sugar
Juice of one Lemon
Yellow Gel Food Colouring
Filling
150g Unsalted Butter
75g Icing Sugar
1 drop Vanilla Extract
Lemon Curd
fruit Crumble bars
previous
Fruit Crumble Bars
Chocolate mousse amaretti torte
next
Chocolate Mousse Amaretti Torte

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