Wednesday, 6 April 2011

Lovely Lemon Macarons (Are you on Team Macaron?)



 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.

  
Ingredients
  • 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)
For the lemon curd
  • 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
Extras
  • Saucepan
  • Piping bag and nozzles
  • Hand whisk
Method
  • 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?

10 comments:

  1. To be honest, I've don't think I've ever had a macaron. Not sure if I'll try this recipe out, it seems a bit too long for me. I just about have the patience to wait for my cupcakes.

    I'm for team Cupcakes!
    x

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  2. i won't hold it against you, its the biggest ball ache i've ever come across! its soooo much faffing and fiddling around and waiting and blah blah.
    thats another score for team cupcake then! :) xxx

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  3. A moment ago I would definately have said I was on team cupcake, but you've made macaroons look so good that now I'm on the fence! Perhaps I shall eat both before i decide...

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  4. You flatterer you! thankyou sweet, and good plan, make a batch of each eat both batches yourself and then get back to me! ;) x

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  5. AHhh well done you for persisting! They look lush!

    Just to let you know, I have tagged you as Kreativ blogger here http://ciderwithsophie.blogspot.com/2011/04/kreativ-blogger-award.html

    xxxx

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  6. merci mrs!!
    awww, thanks sweetness, you little gem! xxx

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  7. Hey, I'm so glad I found your blog :)! Hope you can check out my beauty blog sometime!

    http://opalstevens.blogspot.com

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  8. hey opal, thank you thats so sweet! :) i tried to view your blog but it wouldnt let me :( x

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  9. oh you beauty!

    i love coming across GF blogs!

    i've just started a new blog (got locked out of my old one) but I occasionally whip up the odd GF treat.

    (and if you like peanut butter - you need these in your life. seriously. use dove's farm chocolate biscuits instead of digestives and you are onto an absolute winner - sub actual butter/milk/normal choc if you don't need to go all dairy free, too) http://peasoupeats.wordpress.com/2010/07/07/alicias-peanut-butter-cups/

    look forward to reading more!! xx

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  10. aw grace thats so sweet! :)
    I popped over to your blog and added myself as a follower i preperation for your occasional gf treat..looking forward to it muchly!
    ooo those peanut butter cups sound lush, do you use smooth or the one with lumps in?
    looking forward to seeing you round the place m'dear!
    x

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