MACARONS LIME WITH LIMECURD. MACARONS LIME is one of my absolute favorites. A taste of crispy, sour lime and sweetness is a great combo. Lime zest and lime juice gives taste and natural colour in both MACARONS and in LIMECURD. If you want stronger colour – use food colouring in MACARONS. On baking sheet with a pencil draw circles of 4 centimeters in diameter. It’s to control the sizes of 30-35 MACARONS. MACARONS LIME WITH LIMECURD for Valentines’ Day or as a dessert. You can make these MACARONS LIME the day before. Store in refrigerator.
Ingredients: MACARONS: 100 g ground almonds; 200 g icing sugar; grated lime zest from 1-2 limes; 3 Egg whites at room temperature; 50 g sugar; LIMECURD: Juice and graved zest from 2 limes; 50 g sugar; 100 g butter, soft and at room temperature; 150 g icing sugar.HOW TO DO: LIMECURD: Set butter in the room, to get soft and room temperature. Put eggs in the room to get roomtemperature. On grater grate zest from 2 limes. Press juice from 2 limes. In small saucepan bring limejuice, limezest and sugar to boiling, constantly stirring – until thin consistency of lime syrup. Set aside and cool of. MACARONS: Prepare large cookie sheet with foil. Put eggs in the room to get room temperature. With grater grate lime zest from 1-2 limes. Preheat oven to 325° Fahrenheit/160° Celcius. Sift ground almonds and icing sugar in a strainer into a large bowl. Separete egg whites and egg yolks. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks. Fold ground almonds in macaron-mixture with lime zest.Spoon macaron mixture into decorating bag with tube of 1 cm diameter. Onto cookie sheet pipe macarons – mixture into center of 4 cm rounds each. 30-35 MACARONS Hold piping bag in a 90°angle. Leave MACARONS to dry at room temperature on cookiesheet for 30 minutes. Bake MACARONS 15 minutes in preheated oven at 325° Fahrenheit/160° Celcius. Let cool of a 5 minutes on cookie sheet. Remove MACARONS to wire racks to cool. Store in tightly covered container. LIMECURD: Beat Lime syrup, soft butter and icing sugar until airy cream. Spoon Limecurd/cream into piping bag (or just a plastic-bag for food. Cut the corner of plastic bag. Pipe Limecurd/cream onto each half of MACARON. Add the other MACARON on top of MACARON with LIMECURD/CREAM on. Store in refrigerator. MACARONS LIME WITH LIMECURD – a sweet & sour, crispy treat for Valentines Day – or as a dessert. Bon appetit !