- 3 Medium sized egg whites
- 50g white caster sugar
- 200g icing (confectioners) sugar
- 120g Almond flour (finely ground almonds)
- pinch of salt
- 1 tsp Lemon essence (you can use zest but it may change the consistency so it is risky)
- Yellow food colouring paste/gel (do not use a liquid colour you would normally find in a grocery store or it will ruin the batter)
- 125g Unsalted butter (softened)
- 225g Icing (Confectioners) sugar
- 1 lemon zested
- Preheat the oven to 150’c (300’F)
- Beat the egg whites until foamy and almost in stiff peaks (I like to use a hand electric whisk because with smaller quantities it ensures that all the egg whites are being whisked equally whereas in some stand mixers there will be a layer of liquid egg whites underneath).
- Add the salt and caster sugar gradually whilst whisking and carry on whisking until they form stiff and very glossy peaks.(so that they stand up straight when you pull the whisk out of it)
- Add in the yellow food colouring until the mix becomes the desired shade.
- Sift the almond flour and icing sugar onto a sheet of greaseproof paper and blitz any almond chunks that are too big in a food processor until almost all of it fits through the sieve.
- Fold the almond flour + icing sugar combo into the egg white mixture until when you lift out your spatula it is almost a molten consistency but no streaks of almond or flour remain. (If you under mix the macaroons will be lumpy and will crack, but if you overmix the macaroons will not hold there shape.)
- Line three baking sheets with a macaroon template (which you can print off from the internet and stick under your baking parchment) and baking parchment (if you can I would use baking parchment as you do not want to be adding other fats to your macaroons by buttering the greaseproof paper).
- Using a round piping tip transfer the batter into a piping bag and pipe even rounds following the template so they are the same size.
- Gently hit the tray against the surface to release any air pockets so that your macaroons will not crack in the oven and leave to form a skin four about 40 minutes.
- Bake for 25 minutes in the oven and make sure they are not underdone or else they will not come off the paper.
- Whisk the softened butter until paler in colour and then add the icing sugar and whisk until a vary pale almost white mixture is formed.
- Add in the lemon zest and mix with a spatula or spoon until it becomes a good pipeable consistency.
- Using the same nozzle you use for your macaroons pipe a small tower of filling on the bottom biscuit and gently press the other biscuit against it until there is a perfect circle of icing.