Prep
30 minsBake
8 minsServes
30Difficulty
Medium About
These pretty, pastel macarons with their crunchy outsides and delectably soft insides are the sweetest of confections.
First, to ensure all the macarons are the same size, use the pastry cutter as a guide. Using a pencil heavily draw 60 circles on the sheets of parchment, well spaced apart, as the macarons spread a little. Turn the paper over and place on the baking sheets, otherwise you will have pencil on the base of each macaron.
Blend the Tate & Lyle Icing Sugar and almonds together in a food processor for 30 seconds to combine.
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 whisk as well. Using an electric mixer, beat for 2 minutes or until they hold a soft peak.
Still whisking, gradually add a teaspoonful of Tate & Lyle Golden 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.
Use a little of this meringue mixture to secure the parchment paper to the baking sheets.
Add the lemon zest and colouring next, whisking them in so that the colour is evenly blended.
Using a metal spoon, fold the Tate & Lyle Icing Sugar mixture into the meringue until thoroughly incorporated, smooth and it easily drops from a spoon.
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.
TOP TIP
You will also need a piping bag fitted with 5mm (¼“) plain nozzle, a 3cm (1¼“) plain pastry cutter and 3 baking sheets lined with parchment paper.
Before baking, leave the macarons 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 macaron 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.
Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
Bake the macarons 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.
Sandwich together with lemon curd, lightly cover and place in the fridge for anything between 1-24 hours to soften.
TOP TIP
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.
Ingredients – 7 items
1
Fairtrade Tate & Lyle Icing Sugar
Almonds
Ground
Egg whites
(about 1½ large eggs, at room temperature)
Salt
A pinch
Fairtrade Tate & Lyle Golden Caster Sugar
Lemon
Finely grated zest
Yellow food colouring
Paste
FOR THE FILLING
Lemon curd
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Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
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Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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