[Macaroon]
125g ground almond
125g icing sugar
100g egg whites - save yolks for lemon curd
125g caster sugar
35ml water
Pinch of egg white powder
Yellow food colouring
[Lemon Curd]
170g sugar
100ml lemon juice
4tsp lemon zest
5 large egg yolks
100g butter - cubed
[Steps]
Macaroon: In a food processor, blend almond, icing sugar and 50g egg whites until it resembles a fine paste. Set aside.
Place caster sugar in a saucepan. Add in water and make sure sugar is dampened. Heat mixture and bring to a boil - do not stir. Heat till syrup is 118degC.
While the sugar is cooking, beat egg whites and egg white powder at medium speed till eggs are foamy. Increase to high speed and beat till soft peaks form.
Remove syrup from heat once it reaches 118degC. Set aside and let bubbling subside.
Whisk egg whites at medium speed and gradually add in syrup in a thin and steady stream.
When all the syrup has been added, add in food colouring and continue to beat till meringue is glossy, around 10-15mins.
Fold 1/3 of the meringue into the almond paste using a spatula to loosen the mixture. Then, fold in the rest of the meringue.
Continue to stir till mixture is glossy - do not overmix. Mixture should flow like lava and streaks should dissappear after about 30secs.
Place mixture in a piping bag fitted with a 1cm round piping tip. Pipe out 1" circles, spaced 3cm apart on lined baking trays. Tap trays firmly on the worktop for a couple of times to release air bubbles.
Leave to dry for 60mins or when the surface does not break/stick to your finger. This helps to prevent cracking and help the feet to form during breaking.
Preheat oven 130-150degC and bake for 15-20mins. To test if macaroons are ready, gently lift the base of the macaroon, it should not be soft and sticking to the paper. If so, bake for a few more mins.
Remove from oven and let cool on the tray for a few mins. Gently remove from the tray and let cool completely on racks.
Curd: Stir sugar, juice and zest in a small saucepan over medium fire until sugar dissolves.
Beat yolks in a mixing bowl and gradually add in hot lemon mixture. Strain mixture.
Return mixture to bowl and heat over a pan of simmering water. Heat, stirring continuously until the mixture thickens and coats the back of a wooden spoon. Do not let the mixture boil.
Remove from heat and add in butter cubes, one at a time, stir until well incorporated.
Chill covered with plastic wrap for at least 30mins till set.
When macaroons have cooled, sandwich them with lemon curd.