FILL­INGS FOR BABY CHICK MAC­ARONS

Food and Travel (Singapore) - - October Special -

LEMON CURD 45g un­salted but­ter, at room

tem­per­a­ture 112g cas­tor sugar 1 large egg 1 large egg yolk 80g freshly squeezed lemon juice ½ tsp finely grated lemon zest

1

LEMON SMBC 250g Swiss meringue but­ter­cream (re­fer

to p58) 85g lemon curd

1

Us­ing an elec­tric mixer, beat but­ter and sugar at medium speed for about 2 mins un­til creamy. Grad­u­ally add egg and egg yolk and beat for 1 min. Mix in lemon juice. Mix­ture will ap­pear to cur­dle, but this is fine. Cook mix­ture over low heat, stir­ring con­stantly un­til smooth. In­crease heat to medium and keep stir­ring un­til mix­ture thick­ens and coats the back of a wooden spoon. Do not let mix­ture boil. Re­move from heat and stir in lemon zest. Trans­fer to a bowl and press plas­tic wrap on sur­face of curd to keep skin from form­ing. Chill be­fore use. Lemon curd will keep for up to a week re­frig­er­ated and up to 2 months in the freezer.

Place but­ter­cream in a bowl and grad­u­ally mix in lemon curd.

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