Food & Drink
150g almond meal 150g icing sugar 55g egg white 135g sugar 40g water 55g egg white and a pinch of salt Natural yellow food colouring
Sovrano Limoncello Filling:
175g ricotta 75g mascarpone 30g icing sugar 100ml cream 40ml Sovrano Limoncello
Preheat the oven to 150°C. Line 2–3 large baking sheets with baking paper. Set aside.
Place the almond meal and icing sugar into the bowl of a food processor and pulse until the mixture is very fine and silky in texture. You can test it between two fingers. I do this before sifting the mixture, but if you prefer, just sift the almond meal and icing sugar together. Once done, place in a large mixing bowl.
Add the 55g of egg white and mix well with a spatula until you obtain a smooth paste. Set aside. Place the remaining 55g of egg white and salt into the bowl of a heavy-duty mixer and start whisking at low-medium speed.
Place the water into a saucepan and add the sugar. Dissolve the sugar in the water, over a low heat. Bring to the boil and cook until the sugar reaches 115°C. By this stage the egg whites should have reached a soft peak stage.
Continue whisking at medium speed as you pour the syrup into the egg whites in a thin, steady stream. Keep whisking until the bowl cools to just warm.
Whisk the meringue for about 10 minutes or so and turn up the speed for a minute or two at the end. Towards the end of whisking, add a little of the yellow food natural colouring until you get the desired shade.
The meringue needs to be stiff. When you lift the whisk, there should be a solid stiff clump on the whisk. It should be able to look you in the eye without flinching. The coloured meringue should not be streaked with white.
Scrape a small amount of the meringue into the bowl with the almond mixture and work it into the mixture to lighten it, using a spatula or pastry scraper. Scrape the remaining meringue into the bowl and fold it into the almond mixture, flipping it over on to itself, and turning the bowl with each fold. Make sure to scrape down the bowl to ensure the mixture is homogeneous, and there are no streaks of meringue or almonds. Continue folding until the macaronage is at the stage where a little mixture, lifted, will fall back into itself slowly (i.e. the magma/lava stage everyone goes on about).
Fit a large piping bag with a plain tip and pipe small mounds onto the baking sheets. Rap the baking sheets hard onto the bench to expel any air bubbles. Rap it again, harder, if you’re not sure. Harder.
You can pop them straight into the oven or leave until the mixture forms a light crust for about 30 – 60 minutes. It’s up to you. Won’t matter either way.
Bake for about 15 – 16 minutes. Depending on your oven, they may need another minute or so. Remove the macaron shells from the oven and set aside to cool. Remove from the baking sheets and pair up shells of the same size.
Place the ricotta, mascarpone, and icing sugar into a bowl and beat until smooth and creamy. Add the cream and Sovrano Limoncello and whisk until thickened and light.
Fit a piping bag with a plain tip and fill with the Sovrano Limoncello filling. Pipe onto the macaron halves and sandwich the pairs together.
Refrigerate a few hours at least to allow the macarons to mature and flavours develop. Garnish with a little saffron as you like before serving