[Ingredients]
135g egg whites
55g granulated sugar
145g almond meal (almond flour)
215g icing sugar
[Filling]
1 portion of lemon curd
5 large egg whites
1/2cup sugar
[Steps]
Prepare macaroon template. Trace out 1inch circles on a piece of parchment paper. Set aside.
Cookie: preheat oven 175degC.
Whisk egg white and sugar over medium-low speed until egg starts to form loose bubbles. Increase speed to medium and beat until mixture turns foamy and white, about 2mins.
Increase speed to high and whisk till stiff peaks form, about 2-3mins.
Process almond meal and icing sugar together, then push mixture thru a fine sieve. Fold into meringue. Smash almond against bowl and fold into meringue. The batter should hold its shape and slowly flatten out after 15-20secs.
Transfer batter into a piping bag fitted with a round tip.
Place template underneath a sheet of parchment paper, on a baking pan. Pipe batter out until it reaches the edge of the circle. Give the pan a quick hard tap, turn 90deg and give another tap. This helps to deflate bubbles and prevent cracked shells.
Bake for 12-15mins. Remove from oven and transfer to cooling rack. Let cool completely, then peel shells away from parchment.
Filling: hand-whisk egg whites and sugar over a pan of simmering water (70degC), whisking constantly.
Remove from heat and whisk mixture over medium-high speed until mixture cools, doubles in volume and form stiff peaks, about 10-12mins.
Assemble: Pipe lemon curd on one shell, and meringue on top, over the lemon curd. Place a second shell over. Quickly blowtorch the edge of the filling to create a toasted meringue finish.