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lemon macaron 012f2W

Ingredients:

3 egg whites, at room temperature

2 tbs caster sugar

1 drop of yellow food colouring gel

1 1/3 cups pure icing sugar, sifted, plus extra to dust

1 cup almond meal

1 tbs sprinkles, or any of your choice

 

Lemon Buttercream:

500g soft icing mixture

120g butter, softened

1 tsp lemon rind

2 tbs lemon juice

1 tsp vanilla

3 tbs milk

1 drop of yellow food colouring gel

 

Method:

1. Line 2 baking trays with baking paper. Sieve the almond meal and throw away the remaining bigger bits that refuse to pass through.

2. Using an electric beater, beat the egg whites to soft peaks and gradually add the caster sugar and food colouring gel (you can add a bit more food colouring for more intense colour). Beat until sugar dissolves.  Gently fold in the icing sugar and almond meal a little at a time.

3. Spoon the mixture in a piping bag fitted with a plain nozzle. Pipe 36 rounds onto the tray, spacing 2cm apart. Tap the tray on the bench 2-3 times to dispel any air bubbles. If you see any pointy peaks on top of the macarons, smooth them back with your finger. Sift over a little extra icing sugar to lightly cover the macarons and topped with a little bit of sprinkles on each macaron (you can use any type that you like). Let the macarons rest at room temperature for at least 20 minutes. While the macarons are resting, preheat your oven to 150 degrees Celsius.

4. Bake the macarons  for 14-18 minutes (depending on your oven). Macarons are ready when they look dry and firm. Sometimes you just have to test them and it might take a few goes to figure out when they’re done. If the macarons are still very soft inside, you need to bake them for a few more minutes.  Cool slightly on the tray then transfer to a wire rack to cool completely.

5. Pipe the buttercream on the flat side, then sandwich together with the remaining macaron.

 

For the lemon buttercream:

1. Beat butter until light and fluffy. Gradually add the icing sugar until combined. Add the lemon juice, lemon rind, vanilla, milk and food colouring gel until well combined.  If the mixture is a bit hard, add a tablespoon of milk or lemon juice to get the right consistency.

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