Clementine macarons
Traditional macarons are a bit fiddly. This recipe is a bit of a cheat’s version, that still results in a delicious, chewy macaron but without the fuss. The clementine curd is zingy, zesty and seriously good; it could also be used on cakes or even spread on toast.
Macarons last for a good few days, so they are perfect to prepare in advance or to give away as a Christmas gift.
Cook's notes
Clementines are fantastic for this recipe because they complement the cocoa really well, but if they aren’t in season, try using lemon, orange or even lime.
Ingredients
For the macarons
- 125g icing sugar
- 25g cocoa powder
- 100g ground almonds
- 2 egg whites
For the curd
- 150ml clementine juice, freshly squeezed
- 5 egg yolks, beaten with a fork
- 170g caster sugar
- 125g butter
- zest of 2 clementines
- juice of 1 lemon
Method
For the macarons:
-
Step 1
Sieve together the icing sugar and cocoa. Add in the almond flour and mix well until it’s all evenly combined.
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Step 2
In a clean bowl, whisk the egg whites until stiff peaks have formed, then gradually fold in the dry ingredients. Transfer the mixture into a piping bag.
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Step 3
Line a roasting tray with greaseproof paper. Pipe out the mixture to make 2.5cm discs; you should get at least 24.
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Step 4
Allow to rest for at least 30 minutes. Preheat your oven to 150°C/Gas 2. Cook for 12-14 minutes, until the top is hard but the bottom still soft to touch. Allow to cool on a rack.
For the curd:
-
Step 1
Place a bowl on top of a pan of boiling water on the stove. Melt the butter and sugar together, then add the clementine and lemon juice and cook until all the sugar has dissolved.
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Step 2
Once it’s almost simmering, stir the beaten egg yolks into the mixture. Gently cook for at least 25-30 minutes, stirring frequently.
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Step 3
To test if it’s done, put a little bit of the mixture on a cold spoon or plate – if it sets, then the mixture is ready. If not, keep cooking until it is.
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Step 4
When it’s done, stir in the zest and refrigerate.
To assemble
-
Step 1
Put a small amount of curd on the flat side of the macarons and place the other half on top. Optional: dust with cocoa or icing sugar to finish.