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.