Lemon Macarons

Before starting this Lemon Macarons recipe, organise the necessary ingredients for the macaron shells.

Sift the icing sugar in a mixing bowl.

Add the almond powder. I recommend using super fine almond flour for macarons. You're using regular almond powder, mix in a processor to get a finer texture.

Combine the almond powder and icing sugar, then add the egg white.

Combine with a rubber spatula until the consistency is rather compact.

Pour the water in a saucepan.

Add the castor sugar.

Cook the sugar over medium heat...

... until the temperature reaches 118°C. I recommend using a digital thermometer with probe.

In the meantime, beat the remaining egg whites (37 grams) in the stand mixer. When the sugar reaches 118°C, the egg whites should already be beaten.

Add the cooked sugar. Reduce the speed to low, then pour the sugar against the inner side of the bowl to avoid splashes of hot sugar.

Add the water-soluble yellow colouring. The amount of colouring varies according to the colour intensity you like.

Beat until cooled down completely.

Add the yellow meringue to the compact preparation.

Combine with the rubber spatula...

... until the texture is smooth.

Add the rest of the yellow meringue. This operation is known as 'macaronnage' (macaron batter technique). The more you beat the preparation, the more liquid it will get. Stop when the paste is neither too firm nor too soft.

Pour the preparation in a piping bag fitted with a plain nozzle Ø 10mm...

... and pipe the macarons over a Silpat baking mat for macarons.

Gently tap the underside of the tray to create a smooth surface on the macarons. Bake in a fan-assisted oven at 160°C (gas 3) for 12 minutes, on the middle rack. When cooked, remove from the oven and leave to cool. The macaron shells will keep easily in an airtight container.

For the lemon curd (make the day before): Organise all the necessary ingredients. Pour the lemon juice and 35 grams of castor sugar in a saucepan. Combine vigorously with a whisk and bring to a boil.

Zest the lime in a saucepan using a Microplane Classic grater.

In the meantime, pour the whole egg and 50 grams of castor sugar in a mixing bowl.

Blanch with a whisk.

Pour the boiling syrup over the blanched egg...

... and gently combine with a whisk.

Transfer the preparation into the saucepan used to cook the lemon syrup...

... and cook for 2 or 3 minutes until the preparation starts boiling.

Cook for a further 1 minute after the first boil.

Add the soft butter...

... and mix the preparation with a Bamix hand blender. Add the gelatine (rehydrated and strained beforehand). Combine well.

Pass the cream through a chinois with fine mesh or fine sieve to remove the zest (optional).

Press with a rubber spatula to extract as much preparation as possible.

Cover the surface of the cream with cling film and refrigerate overnight.

The next day: Stir the cream with the rubber spatula to check the consistency.

Transfer into a piping bag fitted with a plain nozzle Ø 8.5mm.

Arrange the macarons two by two, pairing them in similar sizes. One facing down, one facing up.

Pipe a small knob of lemon curd over the macaron shells (one per pair).

Place the second shell on top. Assemble by pressing gently, without squeezing the cream out of the macaron. Reserve in the fridge.