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Chocolate and lemon macaroons
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Luscious lemon filling nestled in crispy chocolate macaroon shells.
Ingredients:
  • 360g icing sugar
  • 200g ground almonds
  • 40g Dutch cocoa
  • 5 egg whites, from 59g eggs, at room temperature
  • Pinch of cream of tartar
  • 75g (1/3 cup) caster sugar
  • Finely grated zest of 2 lemons
  • 42.00 gm lemon juice
  • 250g mascarpone
Instructions:
  • Sift 300g icing sugar, almonds, and cocoa through a fine sieve, pressing the mixture with a wooden spoon to create a silky macaron batter.
  • Whip egg whites with an electric mixer until foamy. Mix in cream of tartar until soft peaks form. Gradually add caster sugar, whisking until dissolved. Gently fold in almond mixture until a stiff batter forms.
  • Transfer the mixture into a piping bag with a 5mm nozzle attachment. Pipe or spoon the mixture into 3cm rounds on baking paper-lined oven trays. Gently use a wet finger to flatten any peaks, then allow to rest for 1 hour.
  • 1. Preheat the oven to 150°C. Bake 2 trays of macaroons at a time for 25 minutes, swapping trays halfway through, until firm to the touch. Let them cool on the trays. Gently slide a knife under each macaroon to release from the paper. Store in an airtight container for up to 1 week or until ready to assemble.
  • Whisk together the remaining icing sugar, zest, juice, and mascarpone until smooth and creamy. Use the mixture to sandwich the macaroons. Refrigerate for at least 1 hour to set the filling. Store the macaroons in an airtight container in the fridge for up to 4 days.

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