Ingredients

Lemon Meringue Splatter Macarons

  • 150g almond flour
  • 150g powdered sugar
  • 55g egg whites
  • 150g granulated sugar
  • 37g water (yes grams!)
  • 55g liquefied egg whites
  • 1 tsp vanilla extract
  • 1tsp lemon flavouring
  • 5 drops yellow food gel

Meringue frosting and decoration

  • 200g egg whites
  • 250g caster sugar
  • 1 tsp vanilla extract
  • 1 cup lemon curd
  • 100g white chocolate
  • 1 tbsp coconut oil, melted

Steps

Lemon Meringue Splatter Macarons

  1. Add the powdered sugar and almond flour into a food processor and pulse 4-5 times or until well combined.
  2. Empty the almond mixture into a large clean glass or metal mixing bowl. Add the first portion of egg whites (55g). Use a spatula to mix everything together until it forms a paste. Cover with plastic wrap and set aside.
  3. To make the sugar syrup add the granulated sugar and water into a small saucepan. Give it a very gentle stir with a teaspoon to get everything well combined.
  4. For this recipe you’ll need a candy thermometer to help you measure the temperature of the syrup. When the syrup reaches 115C / 240F, add the second portion of egg whites (55g) to the bowl of a stand mixer fitted with a whisk attachment, and start whisking them on medium/high speed to help break them apart and get them frothy.
  5. When the syrup reaches 118C / 244F, carefully pour the very hot syrup into the egg whites in a slow and steady stream while the mixer is on high speed. Please be careful when doing this part. Number one because the syrup is hot, but also if you add your syrup too quickly you’ll cook the egg whites and they’ll turn to soup. Once the you’ve poured all the sugar syrup into the egg whites, continue whisking on high speed for about 3 minutes before you add the vanilla extract, lemon flavouring and yellow food gel.
  6. Continue whipping for another 4-5 minutes. Once your meringue has become thick and glossy and has cooled down close to room temperature, stop the mixer and gently scrape down the bowl, then whisk on high speed for an extra couple of minutes.
  7. Grab a spatula full of the meringue and fold it into the almond-sugar paste. Mix until well combined. This allows the mixture to thin out a little before you add the rest of the meringue to the sugar paste.
  8. Spoon the batter into a piping bag fitted with a medium round tip.
  9. Pipe rounds of batter about 3cm (1 inch) in diameter, spacing them 2cm apart on (flat) baking trays lined with silicone baking mats or baking paper (not greaseproof paper). If you’re using baking paper add small dabs of the macaron batter on each corner of the tray to help the baking paper stick to the baking tray so it doesn’t fly around in the oven and ruin your macarons.
  10. Gently tap the tray on your work surface. This will help bring out any air bubbles that might be in your uncooked cookies.
  11. Let your macarons dry out in the open air for about 30-60 minutes. Drying time can depend on the weather that day or how much humidity there is in the air. Drying your macarons helps them form a skin. The skin is super important because it means that when you bake your macarons and the steam escapes from the cookie, it will escape from the bottom forming the iconic ‘feet’ of a macaron. So when you can gently touch your uncooked macarons and they’re not sticky to the touch, then you know they’re ready to bake.
  12. Preheat a fan forced oven to 140C (280F) or 160C (320F) for a conventional oven. Bake each tray one at a time for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely before you try taking them off the tray.

Meringue frosting and decoration

  1. Begin by filling a medium sized pot with water to about ¼ of the way. Let it come to a gentle boil.
  2. Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe so you can set the yolks aside for a different recipe. If you need ideas there are loads on the internet but my go recipe for using egg yolks is custard.
  3. Add your sugar to the egg whites and use a whisk to mix them together.
  4. Put your bowl of egg whites and sugar mixture on top of the pot of boiling water. Use a whisk to whisk as your egg whites gently cook. This is called the double boiler method. Make sure the bottom of the bowl is not touching the water in the pot otherwise you’ll end up with scrambled eggs.
  5. Continue gently whisking for about 3-4 minutes. What you want to do is whisk until the sugar is completely dissolved. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules then it’s time to take it off the stove.
  6. Add the egg whites to the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed for about 4-5 minutes. The mixture will become thick and glossy and will begin to cool.
  7. Please note: you want to use your meringue frosting right away as it will aerate pretty quickly. If this happens by the time you’ve filled all your macarons, simply whisk on high speed for 60 seconds until smooth again. You’ll also need to serve these the same day you frost them.
  8. To prepare the white chocolate splatter add the white chocolate and melted coconut oil into a microwave safe bowl. Microwave for 20 seconds at a time mixing each time until smooth. Use the spoon to splatter the macarons with it. Pop them in the fridge for 30 min to chill.
  9. Fit the end of a piping bag with a Wilton #32 piping tip and frost a swirl of the freshly made meringue frosting. Fill the centre with lemon curd before sandwiching with another cookie.