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.
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
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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
Once cool, dice the butter and add to the mixture. Whip vigorously and set aside in the fridge to cool
150g of butter
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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
