Lemon-saffron Macaron Recipe

Make 30-40 small macarons
Preparation time: 20 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of yellow food colouring

Used the above ingredients to make the macaron shell.

For lemon cream:

• 1 egg
• 100ml of lemon juice
• 70g (2oz) castor sugar
• 2 teaspoon of cornflour
• ½ pod of powdered saffron

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then start preparing the lemon cream by mixing cornflour and castor sugar in a bowl diluted with the lemon juice.
3. Put the beaten egg afterwards and mix it well.
4. Put the mixture in a saucepan and cook it under medium heat for 5 minutes.
5. Whisk the mixture constantly until it thickens.
6. Mix the saffron.
7. Remove the saucepan from heat.
8. Put the cream into a bowl and cover it with plastic wrap.
9. Allow cooling in room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.

Macaron Tip; you can keep lemon cream for 4 days in the refrigerator.