Ingredients
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For the Macaroons
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125 g ground Almonds
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225 g Icing Sugar
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3 Egg White
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20 g Caster Sugar
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For the Lemon Cream
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300 ml fresh double Cream
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50 g Caster Sugar
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1 grated Lemon Zest
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60 ml Lemon Juice
Directions
All kinds of extravagant flavours of macaroons can now be found in pâtisserie shops. But sometimes a classic and simple flavour like lemon together with a crispy almond shell is just right.
Steps
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1
Done
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Make the macaroons. For the lemon cream, whisk the cream with the caster sugar and lemon zest until it starts to thicken, then add the lemon juice and keep whisking until it’s stiff. |
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2
Done
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Fill a piping bag fitted with a medium-size nozzle with the lemon cream and fill the macaroons. Store in the fridge and allow 10 minutes at room temperature to warm up before serving. |
