- 75g egg whites
- 90g caster sugar
- 80g ground almonds
- 80g icing sugar
- 70g fresh raspberry
- 45g caster sugar
Lemon curd filling:
- 3 non-treated lemons
- 3 eggs
- 1 teaspoon Maïzena
Boil raspberry and sugar for 3 minutes. Remove from het.
Let preparation cool and thicken.
Lemon curd :
Place strained lemon juice, sugar and Maïzena in a small saucepan. Heat on low and stir until sugar and Maïzena has dissolved.Lightly beat egg in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute. Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes. Remove from heat. Let preparation cool, then refrigerate until it thickens.
1. Whip egg whites with salt on medium speed until foamy. Add 45g of caster sugar. Continue to whip until stiff glossy peaks form. Incorporate left sugar and coloring (optional). Increase speed to high until getting a homogeneous, shiny and smooth base.
2. Add ground almonds and icing sugar and with a rubber spatula, gently fold in the confectioners’ sugar mixture.
3. Preheat the oven to 300 degrees.
4. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15-20 minutes.
5. Bake about 12 minutes. Let the macaroons cool. Tip : pour down half a glass of water under baking sheets before gently peel off the parchment.
6. To fill the macaroons : on half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm.
Macaroon recipe is a hard one. I tried many times with no success. So here are some tips to help you get it right.
1. Use two baking sheets if possible
2. Sieve almond powder and sugar
3. Use egg whites that are at least 3 or 4 days old
4. Read Mercotte tips on her dedicated post. A real bakers encyclopedia!
Want to try the traditional recipe of macaroons from Nancy (easier I promise)?