Lemon Curd Macarons


65g pure icing sugar

55g almond meal

53g Egg white (about 2), at room temperature, left out overnight

33g caster sugar

2-3 drops pink food colouring

Lemon Curd filling (Will upload recipe soon)


  1. Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk egg white in an electric mixer until soft peaks form (1-2 minutes).
  2. Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted.
  3. Add remaining egg white to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
  4. Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
  5. Then sandwich the macarons with the lemon curd filling and serve.


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