So here we go a lovely gluten free macaroon recipe you can get your teeth into. Make sure you make these on a day when you have no appointments/things to do/people to see/sleep to be had. The times I've had to ring up and cancel appointments because my macaron's aren't ready..
The original recipe is gluten-free anyway, but I couldn't resist twiddling with the recipe and changing the lemon curd around so I could use my own recipe for it.
- 2 Large eggs (I always use free range, chickens have feelings to y'know)
- 60g Ground almonds
- 110g Confectioners sugar (icing sugar to you and me)
- 20g Superfine white sugar
- 1 Tbsp of lemon juice
- Yellow food colouring (optional)
- 50g Butter
- 1 Large egg
- 2 Heaped tbsp of cornflour or potato flour
- Zest and juice of a nice big chunky lemon
- 50g Caster sugar
- Piping bag and nozzles
- Hand whisk
- Make your lemon curd first then you can let it cool and forget about it until you need it later. Whisk the egg in a small pan, add the rest of the ingredients and whisk over a medium heat for about 3-4 minutes until the mixture starts to thicken. When it reaches this stage turn the heat down to the lowest heat and simmer for about a minute. Take off the heat and let it cool and then pop in the fridge.
- Pop the oven up to gas mark 5. You need to finely grind your almonds and icing sugar together, so whack them in a blender together and whizz up until the mixture is fine enough to strain. Next strain over a baking tray lined with parchment and cook for 5-7 minutes and take it out to cool.
- Separate your eggs and plop the whites in a big bowl and whisk into peaks with your hand whisk or by hand if your Iron Man.
- Gradually add the superfine sugar a bit at a time whilst still whisking on a fairly fast speed. At this stage you can add your lemon juice and your food colouring if you want to add it, it just makes the mixture nice and yellow and lemony looking.Obviously.
- Fold your cooled almond and sugar mixture into the egg white mix until nicely combined.
- Spoon the mixture into your icing bag (you'll need a fairly wide nozzle, big enough to make small(ish) circles). Pipe your macarons mix onto a baking sheet with fresh parchment and let it stand for an hour somewhere nice and dry away from tiny hands, nosey boyfriends and clumsy cats, until the macarons have started to form a crust on the tops.
- Pop in the oven for 10-12minutes. Once cooked let them cool and then gently (and I mean gently because after all this faffing your going to scream the house down if you break them by being a clumsy oaf) remove them from the tray and leave to cool completely on a baking tray.
- Next you can sandwich the macarons together with the lemon curd you made about 36 hours ago. Spread the curd carefully over a macaroon and sandwich another on top. Pop them in the fridge for another hour before you dish them out to family and friends. Cupcakes not looking so bad now, huh?