| Servings | serves |
Ingredients
- 1 cup Almond Meal
- 1 1/4 cups Icing Sugar
- 3 Egg Whites at room temperature
- Yellow Food Colouring
- Pinch Salt
- 1/3 cup Caster Sugar
- Lemon Butter optional
- Lemon Curd optional
Lemon Butter Cream
- 125 grams Unsalted Butter at room temperature
- 1 cup Icing Sugar sifted
- 1 tablespoons Lemon Rind finely grated
Ingredients
Lemon Butter Cream
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Instructions
- Place three sheets of baking paper on bench. Using a marker pen, trace around a 4.5cm round cutter to make 12 circles on each sheet, about 2.5cm apart. Lightly grease three oven trays. Turn paper over with trace-side down.
- Place almond meal and icing sugar in a food processor. Process until very fine. Sieve twice and discard any coarse meal.
- Place egg whites in clean small bowl of an electric mixer. Add a few drops food colouring to tint egg whites yellow. Beat until frothy. Add salt. Beating on a medium to high speed, beat in caster sugar, 1 tblsp at a time, until smooth and firm peaks form.
- Add half the almond-meal mixture. Stir until almost combined. Stir in remaining mixture until smooth. Spoon into a piping bag fitted with a 1.5cm round plain tube.
- Holding tube close to one of the circles on prepared trays, pipe to fill in circle. Repeat with remaining circles. Tap trays sharply on the bench to flatten. Stand mixture at room temperature for 45 minutes.
- Cook trays, one at a time, in a slow oven (150C) for about 12 to 15 minutes, or until slightly puffed and firm to touch. Be careful not to over-cook or they may crack. Cool on trays.
- To make lemon butter cream, beat butter with an electric mixer until pale. Beat in icing sugar and lemon rind until smooth.
- Sandwich macarons together with 2 tsps lemon butter cream. Or use either lemon butter or lemon curd.
Recipe Notes
Macarons can be tricky and take a lot of patience. Results may vary depending on several factors such as temperature or freshness of eggs and humidity.
Some almond meal can be quite coarse. It’s best to process with icing sugar and double sieve it to ensure a super-fine consistency.
Egg whites are best used at room temperature. Separate eggs the night before and place in a bowl. Cover.
Macaron mixture should be smooth, but be careful not to over-mix it.
If macarons end up with peaked tops after piping, press down gently with your fingertip to flatten.
Filled macarons can be stored in the fridge for up to three days.
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