Lemon Macaroons

I absolutely adore macaroons. They are light, delicious and simply divine. They are relatively easy to make, and I prefer to bake them using a fab silicon sheet I brought from Lakelands. The last time I made a batch, they stuck to the baking parchment, so a silicon mat is the way to go in my opinion. These are also fab to make if you need something Gluten free.

If you don’t know me by know, my favourite flavour is Lemon. So it was only fitting that I made Lemon Macaroons. These have a creamy white chocolate filling and taste simply amazing.

Ingredients for the Macaroons

3 Egg Whites

55g Caster Sugar

200g Icing Sugar

120 Ground Almonds

Yellow Food Colouring

Zest of 1 lemon

Method

In a bowl, whisk your egg whites until they form soft peaks. Add in the caster sugar and yellow food colouring and whisk until blended in. I created them a pale yellow colour, when I make these again, i’ll put in much more colouring so I’ll have a lovely vibrant colour.

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Add in half the icing sugar (making sure its sieved),  half the ground almonds and half of the zest of the lemon and fold into the egg white mixture. Once fully combined, add in the remaining half of the icing sugar, ground almonds and lemon zest, again folding into the mixture.

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Pop your mixture into a piping bag containing a large round nozzle. Pipe onto your baking sheet – or silicon sheet if you have one. Its important to pop the silicon sheet onto a baking tray to support your macaroons as it makes it easier to transport in and out of the oven. Once all done, tap the baking tray on your work surface so the macaroons spread slightly. Then pop into the oven at 150°C/300°F/Gas Mark 2 for 20 minutes.

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Whilst your macaroons are baking, you can make your white chocolate filling

Ingredients

60ml Single Cream

100g White Chocolate Chips

Method

Place the cream and the white chocolate chips into a pan and pop on a medium heat. Stir until the chocolate has fully melted and bring to the boil. Once it reaches a boil, remove from the heat and leave to cool, whereby it will become thicker in consistency.

PS, look at my brand spanking new copper pan. My amazing Dad brought it for me as a Christmas gift and I love it dearly.

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Once your macaroons have baked, remove from the oven and leave to cool completely. This will make it easier to remove from the baking sheet.

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Spread your white chocolate filling onto one half of a macaroon and sandwich together with another macaroon. These don’t take long to make at all and will make a delicious treat. Give them a go and enjoy!

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