For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lemon juice

• 4g zest of unwaxed lemon

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lemon juice

2. Rub sugar with the zest

3. Mix in a bowl the eggs, sugar and lemon juice

4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

5. When the mix is about (60°C) add the butter

6. Stir until you get an homogenous mixture

7. Add the almond and stir until the mixture is homogenous

8. Blend with a hand bendler for 10min

9. Pour the cream in a recipient

10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.