Chocolate and lemon macaroons

Chocolate and lemon macaroons

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Zesty lemon filling is sandwiched between the crunchy chocolate macaroon shells.

The ingredient of Chocolate and lemon macaroons

  1. 360g icing sugar
  2. 200g ground almonds
  3. 40g Dutch cocoa
  4. 5 egg whites, from 59g eggs, at room temperature
  5. Pinch of cream of tartar
  6. 75g (1/3 cup) caster sugar
  7. Finely grated zest of 2 lemons
  8. 2 tablespoons lemon juice
  9. 250g mascarpone

The instruction how to make Chocolate and lemon macaroons

  1. Sift 300g icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaroon.
  2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk to soft peaks. Add caster sugar, 1 tablespoon at a time, and whisk until dissolved. Stir in almond mixture; the mixture will be quite stiff.
  3. Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 3cm rounds onto baking paper-lined oven trays. Using a wet finger, smooth out peaks, then set aside for 1 hour.
  4. Preheat oven to 150u00cbu0161C. Bake 2 trays of macaroons at a time, swapping trays halfway through cooking, for 25 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.
  5. For filling, whisk remaining icing sugar, zest, juice and mascarpone to the consistency of double cream. Sandwich macaroons with filling. Refrigerate for at least 1 hour for filling to firm. Macaroons will keep in an airtight container in the fridge for up to 4 days.

Nutritions of Chocolate and lemon macaroons

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