Sunday, 28 September 2014

White chocolate & lemon macaroons

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)
For the filling:

  • 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.


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