Lime is one of my favourite flavours and I think it works really well with the
almond in these macarons, but you can use whatever filling you like – apricot
purée, custard or cherry jam are all great choices, or you can replace the lime
zest and juice with orange or lemon.
3 large egg whites
275g ground almonds
275g icing sugar
3 large egg whites
240g caster sugar
A few drops of green food colouring
175g unsalted butter, softened
475g icing sugar, sifted
Finely grated zest of 1 lime and 2 tbsp juice
1. Line three baking trays with baking paper. Using a pastry cutter as a guide,
draw circles, about 4.5cm in diameter, on the paper, leaving a 2cm gap between them. Turn the paper over and place on the baking tray.
2. For the macaron paste, put the egg whites into a large bowl, add the ground
almonds and then sift in the icing sugar. Mix together to form a thick paste.
For the Swiss meringue, place the egg whites and sugar in a heatproof bowl
and set over a pan of simmering water, making sure the base of the bowl is not
in direct contact with the water. Using a balloon whisk, whisk until the sugar
dissolves and the mixture reaches 65°C (use a cook’s thermometer to check).
3. Now either transfer the mixture to a stand mixer fitted with the whisk
attachment, or use an electric hand whisk to whisk the mixture until it has
cooled and you have a stiff, glossy meringue – this will take at least 5 minutes.
Gradually fold the meringue into the macaron paste, a spoonful at a time, until
fully incorporated. Add the colouring and mix until evenly combined.
4. Spoon the mixture into a paper piping bag and snip off the end, to create a
1cm opening (or use a piping bag fitted with a plain nozzle of this size). Pipe
the mixture evenly over the marked circles on the baking paper. Leave the
macarons to stand, uncovered, for at least 30 minutes, or until a skin forms.
This helps prevent the surface from cracking.
5. Heat your oven to 150°C/Fan 130°C/Gas 2. Bake the macarons for 15 minutes,
until risen and set. Leave to cool completely on the trays before assembling.
To make the filling, using an electric hand whisk, beat the butter until soft then
beat in the icing sugar, a few spoonfuls at a time. Add the lime zest and juice and whisk again. Place in a paper piping bag and snip off the end.
6. To assemble, pipe a little lime filling onto the centre of half the macaron discs,
leaving a narrow margin around the edge. Sandwich these together with the
remaining macaron discs.
Taken from Paul Hollywood’s BAKE, published by Bloomsbury
Photograph © Haarala Hamilton