These fresh, zingy petit fours toe the line between creamy richness and sharp lemon bitterness. Pascal Aussignac's honey macaroons come served with a French cream which gives this macaroon recipe an added edge.
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Preheat the oven to 100°C/Gas mark 1/2. In a pan, boil the honey and water together until fully combined. Strain through a muslin cloth
50g of honey
75ml of water
For the honey macaroons, separate the eggs and whip the egg whites, egg powder and 100ml of the honey water together briskly for 8 minutes
10g of powdered egg
Spoon domes of the mixture on to a silicone non-stick baking mat or a tray lined with baking parchment. Bake for 45 minutes. Raise the oven temperature to 120°C/Gas mark 1 and cook for a further 1 hour without opening the oven. Allow to cool
To make the special French cream, mix the sugar and lemon zest in a pan, then add the egg and lemon juice. Whip it all together in a bain marie until the mixture reaches 85°C. Strain the mixture and rest on an ice bath until it cools to 50°C
140g of caster sugar
Once cool, dice the butter and add to the mixture. Whip vigorously and set aside in the fridge to cool
150g of butter
Once the meringues are cool, create the macaroons by spreading some French cream on the flat side of one meringue and topping with another. Repeat for each macaroon and serve
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