I've made quite a few different flavoured macarons, but here are my first lemon ones - I'm now wondering why I didn't make them before. Tangy with a creamy filling, they are based on that famous dessert Lemon Meringue Pie, and are far easier to make. Lemon zest is added to the macaron shells and after baking they are filled with lemon curd and cream.
Using the 1 egg macaron quantity as in my cranberry macarons recipe, I replaced the pink colouring with yellow and added finely grated lemon zest instead of dried cranberries.
For the filling, I made some fresh lemon curd using Delia Smith's recipe and piped it onto the middle of the macarons, with some whipped double cream around the edge.
These are heading over to the Mac Tweets monthly challenge and this month it's MacInspirational, creating something new with macarons.
Other Macarons on Cherrapeño:
Black Forest Macarons
Chocolate Macarons with Chilli Chocolate Ganache
Christmas Macarons (Cranberry & Pistachio with White Chocolate & Vanilla Cream)
Chocolate Macarons with Caramel Cream
Coffee Macarons with Nutella Cream
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