Lemon Macaroons
By Tate & Lyle Cane Sugars
Published on 21 April 2022
These pretty, pastel macaroons with their crumbly outsides and delectably soft insides are the sweetest of confections. They improve by being left in the fridge for a day where their texture softens and improves, that is, if you can resist devouring them.Time and servings
38 minsTotal time
30 minsPrep time
8 minsCooking time
Ingredients
- 50 g of ground almonds
- 3 tbsp of lemon curd
- 110 g of tate & lyle icing sugar, plus extra to serve
- 1 lemon, zested
- 60 g of egg whites, around 1 1/2 eggs, at room temperature
- 1 pinch of salt
- 20 g of golden caster sugar
- 2 drops of yellow food colouring
Method
Step 1
First, to ensure all the macaroons are the same size, use the pastry cutter as a guide. Using a pencil draw 60 circles on the sheets of parchment, well spaced apart, as the macaroons spread a little. Turn the paper over and place on the baking sheets, otherwise you will have pencil on the base of each macaroon.Step 2
Blend the icing sugar and almonds together in a food processor for 30 seconds to combine.Step 3
Next, place the egg whites and salt in a spotlessly clean, dry bowl, ensuring that there are absolutely no specks of yolk in the whites or they will not whick as well. Using an electric mixer, beat for 2 minutes or until they hold a soft peak.Step 4
Still whisking, gradually add a teaspoonful of caster sugar at a time, making sure that the sugar is well incorporated before adding the next - this will take about 3 minutes. The mixture should be thick and glossy.Step 5
Use a little of this meringue mixture to secure the parchment paper to the baking sheets.Step 6
Add the lemon zest and colouring next, whisking them in so that the colour is evenly blended.Step 7
Using a metal spoon, fold the icing sugar mixture into the meringue until thoroughly incorporated, smooth and it easily drops from a spoon.Step 8
Fill the piping bag with half the mixture. If you overfill the bag too much mixture tends to come out at a time. Pipe onto the prepared baking sheets and then tap them hard on the work surface to pop any air bubbles.Step 9
Before baking, leave the macaroons for anywhere between 30-60 minutes so they ‘set’ and form a dry outer shell. They should not be sticky, tacky or wet when tested with your fingertip. This is an important part of macaroon making as it also helps them form a smooth, glossy surface and ensures that they have their trademark puffed out, crinkly base after they are baked.Step 10
Preheat the oven to 170C/150 Fan/Gas 3.Step 11
Bake the macaroons on the middle shelf of the oven, one sheet at a time, for 7-8 minutes until crisp on top, puffed out at the base and barely coloured. Cool on the baking sheet, then remove.Step 12
Sandwich together with lemon curd, lightly cover and place in the fridge for anything between 1-24 hours to soften.Step 13
Lightly dust with icing sugar to serve.