Happy Easter!!!OK, I’m a day late, but I can be forgiven right? Easter’s a time for family so I had to pass on the season’s greetings yesterday. But today is a bank holiday and with the extra day off work, there’s no excuse for not getting into that kitchen!
And who doesn’t love macaroons? They are the perfect tea-time treat, especially at Easter when you can shape them like Easter eggs, and colour them nice spring-time colours. (Granted I didn’t manage either of those quite as well as I’d hoped, but you get the idea!) I don’t know where the idea came from for Easter Lemon Macaroons but I think it worked out quite well in the end, and my family most certainly agreed.
They are made using a basic macaroon recipe and a couple of drops of pink/blue/green food colouring. The green and blue were the least successful but the pink came out brilliantly! If you manage to get your green/blues to come out nice and bright, do let me know your secret! Until then I will have to keep experimenting…what a shame, more macaroons!
To keep the flavour nice a light and zingy I chose to go with a lemon curd centre dipped in hundreds and thousands!
Just follow the basic recipe below for my Easter Lemon Macaroons and decorate how you feel! Next time I’m thinking ribbons?
Happy Easter everyone!
Easter Lemon Macaroons
- 225g icing sugar
- 125g ground almonds
- 110g egg whites (about 4), aged overnight at room temperature
- 30g granulated sugar
- Pinch of salt
- Weigh out all of your ingredients and keep them all separate and organised right from the start! This will make your life a lot easier! Sieve the ground almonds and icing sugar into a bowl. They need to be really fine so do this multiple times.
- In your biggest bowl whisk up your egg whites with a pinch of salt until they are foamy. Slowly start adding the sugar a little at a time. Keep whisking until you have stiff peaks and the egg whites are shiny and glossy! Next sieve in the almond/icing mixture a little at a time and fold into the egg whites. The mixture should be like "lava," it should be gooey and sink into itself yet still hold itself.
- Place your greaseproof paper onto your baking sheet. A good idea is to secure this with 4 small blobs of the mixture in the corners. Put the mixture into your piping bag and pipe circles (as even as you can!) about 2cm across. If you leave a peak after piping, using a wet finger push the peak down so the tops are flat. Leave these on a counter top for at least two hours so that they form a crust.
- Finally place these in an oven at gas mark 3. They will take between 5 and 10mins on each side (in other words rotate them half way through the cooking time.)