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Member recipe

Little Lemon Macaroons

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(2 ratings)

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Serves 1 - 10 Biscuits

Lemon flavoured macaroon biscuits sandwiched together with a lemon buttercream filling

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  • For the Macaroons -
  • Ground Almonds, 300 grams
  • Caster Sugar, 100 grams plus extra for rolling
  • Lemon Oil
  • Lemon Zest, from 1 lemon
  • 1 egg, beaten
  • For the filling -
  • 50g Butter, softened (not melted)
  • 100g icing sugar
  • 1tbsp lemon curd


    1. Mix the almonds, sugar and lemon zest in a bowl.
    2. Then beat the egg and add a good drop of lemon oil and mix the two with the nuts.
    3. Shape the mixture into about 20 small balls, then roll in sugar and bake at 180C for 10mins on baking paper.
    4. To make the buttercream filling beat together all the ingredients really well until completly combined. Add more lemon curd for a looser consitstency and a more lemony flavour.
    5. Finally take a small spoonfull of the filling and sandwich together two of the cooled macaroons which should be crisp on the outside and soft on the inside.

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24th Nov, 2015
I regard myself as a reasonably good baker and I am not phased by trying new recipes but I have just made the above and they went in the oven as small balls and came out as small balls. Surely if they are to be called macaroons they should flatten in the cooking process? Have I done something stupid? Should they be flattened slightly before cooking?
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