These light and airy little sweets are a perfect companion for your afternoon tea. Tart deliciousness in the most beautiful shape.


Recipes + Food Styling by Christian Hümbs | Photography by Julia Cawley

Read my Fall 2017 Issue:

Makes 20

FOR THE DOUGH
3 egg whites
1/4 cup white sugar
1²⁄3 cups confectioners’ sugar
1 cup finely ground almonds
1 drop yellow food coloring

FOR THE LEMON TEA GANACHE
7 ounces heavy cream
7 ounces white chocolate
2 tablespoons lemon juice

  1. Beat egg whites until they are foamy. Beat in white sugar and continue beating until egg whites are glossy and fluffy.
  2. Sift confectioners’ sugar and ground almonds in a separate bowl, and fold the almond mixture into the egg whites. 3. Mix in the food coloring. Color should still be almost white with just a hint of yellow.
  3. Mix in the food coloring. Color should still be almost white with just a hint of yellow.
  4. Spoon the batter into a pastry bag (or a plastic bag with a small corner cut off), and pipe disks of batter, about 11/2 inches in diameter, onto prepared baking sheet. Leaving space between the discs.
  5. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  6. Preheat oven to 285°F.
  7. Bake cookies for about 10 minutes. Let cookies cool completely before filling.
  8. For the ganache: put the heavy cream and white chocolate into a small pot, and melt on low heat while stirring. Add the lemon juice.
  9. Once you have a smooth ganache, pour it in a bowl, and let it cool down in the fridge for about an hour.
  10. Then fill a pastry bag with the ganache and place a hazelnut sized portion onto a macaron. Place another macaron upside down onto it and squeeze gently. Repeat until all macarons are filled.

TIP:

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These light and airy little sweets are a perfect companion for your afternoon tea. Tart deliciousness in the most beautiful shape.
Photography by Recipes + Food Styling by Christian Hümbs | Photography by Julia Cawley

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