Most of the people believe macaroons are difficult to do but if you stick to this recipe you will succeed
Macarons:
3 egg whites
2 oz caster sugar
1 pinch of salt
Zest of 1 lemon
8 oz icing sugar
4oz ground almonds
15 drops yellow food colouring
Lemon Curd:
2 eggs
Zest of 1 lemon
5 oz lemon juice
6 oz caster sugar
1 tbsp cornstarch
5 oz butter
Instructions
With a food processor mix together the icing sugar , the ground almonds and the lemon zest until really finely chopped.
Beat the egg whites. First just the whites until stiff peaks form then add the caster sugar, a pinch of salt and few drops of lemon and beat until thick and glossy.
Add the yellow food colouring at the end. Pour the almond/sugar mixture over the egg whites.
Then using a spatula gently fold everything together until well combined.
Spoon the mixture into a piping bag.
Line a baking sheet with parchment paper and pipe 1 inch rounds onto it leaving 1 inch between cookies.
Preheat the oven to 360F and set the macaroons aside for 15 minutes.
Then bake for 12 to 15 minutes, remove from the oven and let it cool on the baking sheet.
Meanwhile you can prepare the lemon curd. Boil the lemon juice and zest.
Meanwhile in a bowl combine the eggs, the sugar and the cornstarch. Stir in the boiled lemon juice until well combined and cook it again until it becomes thick
Add the softened butter and whisk until smooth paste. Transfer to a bowl, cover with wrap paper and place in the fridge
When everything is cool you just have to assemble the macaroons.
Scoop the lemon curd to about the size of a cherry (about 1 teaspoon) on the flat side of a macaroon and top with a second one
Try to keep in the fridge for 24 hoursif you can resist!
