Little Lemon Macaroons
These delightful lemon macaroons are a perfect treat for any occasion. The soft and chewy almond cookies are bursting with lemony flavor, making them a refreshing and satisfying dessert. The zesty lemon zest and oil add a bright and tangy twist to the sweet mix of ground almonds and sugar. Sandwiched together with a smooth and buttery lemon buttercream filling, every bite offers a perfect balance of textures and tastes. Enjoy these sunny treats with a cup of tea or share them with friends and family for a delightful sweet treat!
— Constant Cookbook
Ingredients
- 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
Instructions
- Mix the almonds, sugar and lemon zest in a bowl.
- Then beat the egg and add a good drop of lemon oil and mix the two with the nuts.
- Shape the mixture into about 20 small balls, then roll in sugar and bake at 180C for 10mins on baking paper.
- 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.
- 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.
Yield
Makes 10 biscuits
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