After the success of my Raspberry Macarons I decided to complete the ‘Lemon Trilogy’ by making Lemon Macarons for this month’s ‘Easter’ Mactweets theme. The recipe for the shells are adapted from the Rose Macaron shells I made previously. I omitted the red food colouring and added 2 tsp of pure lemon oil to the ground almonds, otherwise the recipe is the same. The lemon oil gave a lovely lemon fragrance and flavour to the shells but without the unwanted acidity.
I seemed to master the piping bag much better this time thanks to hints from Bonnie and a really useful macaron template from Deeba’s blog that I placed under the baking parchment. This resulted in much more uniformly sized shells. Some of the shells came out from the oven a bit pale so I think next time I will bake them for a minute or so more as I preferred the crisper golden shells.
The macarons were filled with homemade lemon curd (from Ottolenghi: The Cookbook) the tartness of which contrasted nicely with the richness of the shells. They made great Easter gifts for our neighbours (who were entertaining family over the holiday weekend so were glad for some ready made petit fours!).