Lemon Macaroons

Serves: 4 (scaled from 4)


70 g butter
4 egg
6 lemons
250 g caster sugar
3 tbsp water
180 g icing sugar
180 g ground almonds
1 tsp yellow food colouring


Preheat oven to 150 C. Line 2-3 baking sheets with baking parchment.
Dissolve 180g of the sugar in the water over low heat, 8 mins. Increase heat and boil 10 mins without stirring to reach 118 C
Whisk egg whites until they start to foam. Still mixing, add sugar syrup gradually. Whip to stiff peaks.
In another bowl, mix almonds, icing sugar, 165g of egg whites, food colouring.
Pipe 5cam circles onto baking parchment, with at least 2cm gaps. Leave 45 mins to dry. Bake 15 mins.

Lemon curd
Combine egg yolks, lemon zest and juice, remainder (70g) of caster sugar in a saucepan. Heat with half the butter 10 mins until it thickens.
Strain and cool in the fridge to set.

Sandwich lemon curd between macaroons. Chill, preferably overnight. Remove from fridge hour before serving, brush with a moistened pastry brush.


Yellow food colouring not essential.
Trouble getting curd to set - use cornflour.

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