Virgin Mojito Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 113g eggs

• 100g caster sugar

• 80g fresh lime juice

• 4g zest of unwaxed lime

• 10g of chopped fresh mint

• 175g slightly salted butter

• 50g almond flour

Steps

1. Make your own lime juice

2. Rub sugar with the zest and the chopped mint

3. Mix in a bowl the eggs, sugar and lime 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

• For the ones who like rum, replace 10g of lime juice with 5cl of white rum.

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

Lime And Lemon Ganache For Macarons

For approximately 30 macarons

Ingredients

• 100g mascarpone cream

• 140g icing sugar

• 1 lime zest

• 1 lemon zest

Steps

1. Grate the lime and the lemon to get small pieces of their skin

2. Add the zest and icing sugar to the mascarpone

3. Mix until you get an homogenous mixture

4. Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)

Tips

• Make sure to wash and dry the citrus before grating

• Don't grate too much, we should only take the first zest

• Keeping in the fridge before using will intensify the flavour

• Come to Mauderne's cooking classes to learn the tips and secrets about a refreshing lemon flavoured filling