This is one of my favourite flavours for macaroons.. so summery and refreshing but yet sweet and creamy. I used my homemade lemon curd for the filling but a good quality shop-bought will work well too.
For the macaroons:
- 75g of ground almonds
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- yellow food colouring (gel works best)
- 50g white chocolate
- 3tbsp double cream
- 1/2 cup lemon curd
Ground almonds and icing sugar place in a food processor and process for few seconds. Sift into a bowl. You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.
Whisk the egg whites until soft peaks, then whisk in caster sugar to make a meringue. Add yellow food colouring, it is best to use gel.
Fold in the almond mixture (i always do it three times, adding third of the mixture at a time). Fold the mixture until shiny and thick.
Pour the batter into a piping bag and pipe 32 small rounds. Tap the baking sheet onto a work surface to get rid of any air bubbles.
Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool.
To make the cream melt white chocolate with double cream in a small saucepan over low heat, leave to cool a little, then mix with lemon curd and place in the fridge to thicken.
Sandwich macaroons with the filling.