Are they time consuming? Yes Is it worth it? Hell yes! I was inspired by foodamazers post on her lemon curd macarons. My husband and I adore them and they are usually a treat that is brought home by Paul when he has had meetings in London. I was lucky enough to get the macaron mat and piper as a stocking present for Christmas and I have been looking forward to giving them a go, so as it is his birthday on Monday I thought I would have a go at our own over the weekend and I am so glad I did. They are so worth the effort, they are crunchy on the outside and gooey in the middle, the curd adds a much needed burst of zesty goodness, I just can’t wait to try out different flavours now.
- 1 batch of this lemon curd
- 112g ground almonds
- 204g icing/confectioners sugar
- 3 egg whites (can use yolks in curd)
- 51g caster sugar
- In a bowl sift the almond and sugar and stir to combine.
- Add the egg whites to an electric whisk bowl (we used our food processor with whisk attachment, beat until frothy.
- On a medium whisk setting, gradually add the caster sugar to the egg whites and keep whisking until firm smooth peaks appear (like meringue)
- Add half of the almond mixture to the peaks, fold it through with a spatula for about 15 strokes, add the other half of almond mixture and repeat folding in like you did before. The mixture should fall off the spatula in long ribbons.
- Put the mixture in a piping bag and in a circular motion, pipe onto the template.
- Let this rest for 60 minutes or until the shells are no longer sticky (you can make your curd at this stage)
- Bake in a fan oven 180 for 20 minutes, cool and fill, store in airtight container