These pretty lemon macarons from Galton Blackiston make a perfect edible gift at Christmas or for a special occasion, especially when decorated with a little edible glitter! The rich lemon mascarpone filling makes these little airy bites truly indulgent.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
To start the macaroons, sift the icing sugar and almonds into a bowl
350g of icing sugar
175g of ground almonds
Add the egg whites into the bowl of an electric food mixer and whisk until medium peaks form. Gradually add the caster sugar and whisk until stiff and glossy
40g of caster sugar
5 egg whites
Take a small amount of the meringue and mix in the vanilla extract until well incorporated, then fold into the rest of the meringue
2 drops of vanilla extract
Slowly sprinkle in the almond and icing sugar mix, folding gently until smooth. Spoon the mixture into a piping bag fitted with a plain 5mm nozzle
Line a baking sheet with greaseproof paper. Pipe 5cm circles of the macaroon mix onto the greaseproof paper. Leave to rest for 10–15 minutes to allow the surface to form a dry skin
Preheat the oven to 120°C/100°C fan oven/gas mark 1/2
Bake for approximately 15 minutes, until the macaroons are cooked through
Transfer the macaroons to a wire rack and leave to cool
Mix together the lemon curd and mascarpone. Sandwich the macaroons together with a little dollop of the mixture in between. Sprinkle over the edible glitter before serving