Lemon macarons

lemon macarons

Makes 16

For the lemon curd:
Zest and juice of
2 lemons
200g caster sugar
55g unsalted butter, cubed
2 eggs, beaten

For the macarons:
1 batch of vanilla macaron mix
Zest of 1 lemon
1-2 drops of yellow food colouring

  1. For the lemon curd, combine the lemon juice and zest, sugar and butter in a pot over a low heat. Heat until the butter has melted.
  2. Whisk in the beaten egg and turn the heat to medium. Whisk continuously until it comes to a boil.
  3. Continue whisking until the mixture starts to thicken. Remove from the heat and allow to cool.
  4. For the macarons, make one batch of vanilla macaron mix (p.57), but replace the vanilla with the lemon zest.
  5. Once the mix is made, fold through 1-2 drops yellow food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside and allow to cool fully.
  6. Spoon the curd into a piping bag and snip a small hole in the end of the bag. Pipe a swirl of curd onto one of the macarons and sandwich together with another. Repeat until all are sandwiched.

Per macaron: 156kcals, 6.3g fat (2.3g saturated), 24.1g carbs (23.1g sugars), 2.5g protein, 0.7g fibre, 0.36g sodium