Baking

Lemon and basil macarons

The beauty of the macaron lies in its versatility; they can be enhanced with all manner of exotic flavours and be equally delicious. Try these lemon and basil beauties for a grown up version of this most delicious sweet treat.
lemon and basil macaroons
20 Item
1H 30M

Ingredients

Lemon and basil curd

Method

Lemon and basil macarons

1.Make lemon and basil curd.
2.Grease oven trays; line with baking paper.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar dissolves. Transfer mixture to a large bowl. Fold sifted icing sugar and ground almonds into egg-white mixture, in two batches.
4.Spoon mixture into piping bag fitted with a 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2cm (¾ inch) apart, onto trays. Tap trays on bench so macarons spread slightly. Stand 30 minutes.
5.Meanwhile, preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes. Cool on trays.
7.Sandwich macarons with curd.

Lemon and basil curd

8.Place 12 of the basil leaves, egg yolks, sugar, rind, juice and butter in a small heatproof bowl; stir over a small saucepan of simmering water until mixture thickens slightly and coats the back of a spoon. Remove from heat
9.Strain curd into a small bowl, discard basil. Add the remaining basil leaves, cover; refrigerate curd until cold.

You need three eggs for this recipe ­ 3 yolks for the curd and 3 whites for the macarons. You also need a piping bag fitted with a 2cm (¾-inch) plain tube. For a flavour variation, you can use lime rind and juice instead of lemon or use coriander instead of basil.

Note

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