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Lemon Macarons

Prep

30 mins

Bake

8 mins

Serves

30

Difficulty

Medium
Lemon Macarons

About

These pretty, pastel macarons with their crunchy outsides and delectably soft insides are the sweetest of confections.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

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.

Step 2

Blend the Tate & Lyle 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 whisk 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 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.

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 Tate & Lyle 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.

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving

1

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

110 g
Almonds

Almonds

Ground

50 g

Egg whites

(about 1½ large eggs, at room temperature)

60 g
Salt-table

Salt

A pinch

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

20 g
Lemon

Lemon

Finely grated zest

1
Food-colouring-liquid

Yellow food colouring

Paste

FOR THE FILLING

Lemon curd

Lemon curd

3 tbsp

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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