Lemon Macarons
Lemon macarons with lemon curd and mascarpone filling.
Recipe type: Dessert
  • For the macarons:
  • 75g ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • finely grated zest of ½ lemon
  • yellow food coloring paste or liquid
  • For the filling:
  • 115g mascarpone
  • finely grated zest of ½ lemon
  • 1 teaspoon lemon juice
  • 4 tablespoons lemon curd
  1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with baking paper.
  2. Place the egg whites in the bowl of an electric mixer and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue. Whisk in the lemon rind and enough food coloring to give a bright yellow color.
  3. Using a spatula, fold the almond mixture into the meringue mixture one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
  4. Pour the mixture into a piping bag fitted with a 1-cm round tip. Pipe 32 small rounds onto the prepared baking sheets. Tap the sheets gently on a work surface to remove air bubbles. Leave at room temperature for at least 30 minutes, or until the batter does not stick to your finger when touched lightly. Preheat the oven to 160C.
  5. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macarons off the baking paper. Leave to cool completely.
  6. To make the filling, beat the mascarpone, lemon rind and lemon juice together until smooth. Spread the lemon curd over half the macarons and the mascarpone over the other half. Carefully sandwich the pairs together.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2011/07/lemon-macarons/