LIME MACARONS

Lime is one of my favourite flavours and I think it works really well with the almond in these macarons.

MAKES 30

FOR THE

MACARON PASTE

● 3 large egg whites

● 275g ground almonds

● 275g icing sugar

FOR THE SWISS MERINGUE

● 3 large egg whites

● 240g caster sugar

● A few drops of green food colouring

FOR THE LIME FILLING

● 175g unsalted butter, softened

● 475g icing sugar, sifted

● Finely grated zest of

1 lime and 2tbsp juice

Line three (or four) baking trays with baking paper. Using a pastry cutter as a guide, draw circles (around 15-20 on each tray), about 4.5cm in diameter, on the paper, leaving a 2cm gap between them. Turn the paper over and place on the baking tray.

For the macaron paste, put the egg whites into a bowl, add the ground almonds and sift in the icing sugar. Mix to form a thick paste.

For the Swiss meringue, place the egg whites and sugar in a heatproof bowl and set over a pan of simmering water, making sure the base of the bowl is not in direct contact with the water. Using a balloon whisk, whisk until the sugar dissolves and the mixture reaches 65°C (use a cook’s thermometer).

Now either transfer the mixture to a stand mixer fitted with the whisk attachment, or use an electric hand whisk to whisk the mixture until it has cooled and you have a stiff, glossy meringue — this will take at least 5 minutes. Gradually fold the meringue into the macaron paste, a spoonful at a time, until incorporated. Add the colouring and mix until evenly combined.

Spoon the mixture into a paper piping bag and snip off the end to create a 1cm opening. Pipe the mixture evenly over the marked circles on the paper. Leave to stand, uncovered, for 30 minutes, or until a skin forms. This helps prevent the surface from cracking.

Heat your oven to 150°C/fan 130°C/ gas 2. Bake the macarons for 15 minutes, until risen and set. Leave on the trays to cool completely.

To make the filling, using an electric hand whisk, beat the butter until soft, then beat in the icing sugar, a few spoonfuls at a time. Add the lime zest and juice and whisk again. Place in a paper piping bag and snip off the end. Pipe a little lime filling onto the centre of half the macaron discs, leaving a narrow margin around the edge. Sandwich these together with the remaining macaron discs.