Lemon Curd Macarons

  • 2hrs
  • Medium

Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee. 



100g egg whites 
75g caster sugar 
125g ground almonds 
175g icing sugar 
1 tbsp lemon zest 
Dash of yellow food dye (optional) 
1 jar (227g) lemon curd 


If you have time, prepare your egg whites by leaving them uncovered in the fridge overnight, to allow excess water to evaporate and achieve a firmer meringue. 
Blitz the icing sugar and ground almonds together, then pass through a fine sieve.  Stir through the lemon zest and food colouring, if using. In a separate bowl, beat the egg whites with an electric whisk until you get soft peaks. Slowly rain in the caster sugar with the motor running until you get stiff peaks. 
Carefully scatter a third of the almond and icing sugar mixture over the surface of the meringue and gently fold in. Then add the next third, fold in, and the final third until you have a smooth, evenly combined mix.  
Place the mixture into a piping bag and pipe 5cm blobs onto a lined baking tray, leaving space between each for the macarons to spread. Lift the baking tray and gently tap to help the mixture spread out slightly to form round discs. Leave to dry for about 30 minutes until firm to the touch (this helps achieve the distinctive ‘foot’ on the macaron). 
Bake in an oven preheated to 145ºC for 15 minutes. Remove from the oven and check that the macarons will easily peel away from the lined baking tray. If not, return to the oven for a few more minutes.  
Spread the lemon curd onto the flat surface of a macaron and sandwich another equally sized one on top, ready to serve and enjoy. 


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Grouped product items
Organic Cotswold Brown Eggs 12 Pack
Organic Cotswold Brown Eggs 12 Pack
Organic Ground Almonds
Organic Ground Almonds
Organic Lemons - 3 pack
Organic Lemons - 3 pack
Lemon Curd
Lemon Curd
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