Lemon macaroons
Another recipe by my sister, Lemon macaroons. A traditional french sweet, mixing meringue and cream. Not too complicated to do, but requires a bit of commitment when started. Enjoy.
Lemon macaroons.
Ingredients: 190g ground almonds. 310g icing sugar. 150g egg whites. (Approx. 5 eggs) 95g caster sugar. A couple of drops of yellow colouring. For the lemon cream. 6 cl. Lemon juice. 60g butter. 100g caster sugar. 1 egg. 10g corn flour. The chopped zest of one lemon.How to:
Sieve the almond powder and the icing sugar in a large bowl and mix well.
Beat the egg whites adding the caster sugar in three installments.
Pour the colouring in the beaten egg whites and fold the the Almond and icing sugar mix. Work it until it becomes smooth and shiny.
Once all the ingredients are well incorporated, on a baking sheet lined with grease proof paper, using a piping bag, create little macaroons (4 to 6 cm diameter)
Leave to dry for a minimum of 30 mins as to create a fine crust on the surface. This is to avoid the macaroons to crack during cooking they will stay smooth and rounded. This is an important step and pretty much the secret to perfect looking macaroons.
Pre-heat the oven to 150°C. It is better to use a fan oven, if you don’t have one, keep an eye on the macaroons. Bake for 10 to 15 mins depending of the size of the cookies.
When the baking’s over remove the baking sheet from the oven and let the macaroons to cool completely before detaching them from the paper.
Lemon cream:
In a saucepan, beat the egg with the sugar, the lemon juice, the zest and the corn flour.
Cook on low heat while beating continuously until the mix thickens. Add the butter cut in pieces. You can also add some poppu seeds for aesthetic. Mix well.
Pour in a bowl and cover with cling film and leave to cool. You can press gently the film on the surface of the cream to avoid a skin to develop.
Once cooled down, using a piping bag garnish the flat surface of a macaroon and sandwish another one on top. You can also use a spoon if you’re not confortable with a piping bag.
Note: My piping bag was broke in the middle of the recipe, so I used a freezer bag, cutting one of the corner.
You can do any types of macaroons, depending of the filling you can change the colour of the meringue. Pink for Strawberry or purple for blueberry etc. You can replace the cream with various jams.
For chocolate macaroons just fill it with a chocolate ganache. (Chocolate cream).
On peut même parfumer avec de la menthe ou d’autres herbes aromatiques.
Sky’s the limit…
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