This Lemon and Elderflower Macarons recipe is very easy and you will be so happy with the result.
While they may not be the easiest thing to make, they really aren’t too bad, as you will see in the following recipe. You just need to bear a few points in mind and before you know it, you will be creating perfect macarons every time.
This recipe makes around 40 macarons. You will impress your friends and family with these easy lemon and elderflower macarons.
Claire Corbett is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live.
During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious macarons.
You can also catch up our Facebook Live here.
In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars! Try to combine them too.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
1. Pre heat the oven to 150 C Fan/ 300F/Gas mark 2.
2. Pulse icing sugar and ground almonds in a food processor or spice grinder until fine.
3. Sieve into a bowl and set aside.
4. Place the egg whites and cream of tartar in the bowl on the stand mixer and whisk on a medium speed until they look like a light foam, not liquid.
5. Slowly add the sugar while still whisking, then turn the mixer to medium high.
6. Continue to whisk until the mixture looks soft and shiny like marshmallow fluff.
7. Add the gel colour to the mixture.
8. Continue whisking on medium high until the mixture dulls slightly and the whisk attachment make tracks in the surface.
9. You are looking for firm peak.
10. Transfer to another bowl and fold in the almond/icing sugar mixture in three increments.
11. Spread the mixture up the sides of the bowl, then scrape back down. This movement knocks a little of the air out of the mixture.
12. Repeat a few times until the mixture slides slowly down the side of the bowl.
13. Scrape the mixture into a piping bag and pipe onto your mat/parchment.
14. Baking trays must then be banged on the work top to knock out any large air bubbles.
15. Allow the macaron shells to form a skin before baking. This could take about 20 minutes.
16. Bake one tray at a time on the middle shelf of the oven for roughly 10 minutes before checking.
17. If sticking to the parchment/mat, back for another 2-3 minutes before checking again.
18. Turn off oven and leave macarons to cool inside.