Get baking with this amazing recipe for divine lemon macaroons

Published Friday, Oct 10 2014, 19:40 BST  |  By  |  Add comment
Mary Berry and co. have got the whole nation in a baking frenzy, so if you're missing the Great British Bake Off why not console yourself by making these adorable lemon macaroons?

These fancy French nibbles are really delicious and will look super cute served on a pretty plate when you're looking to impress guests. Macaroons are also quite expensive to buy as they're currently so fashionable so these home-made ones make great pressies, too.

Lemon macaroons

© The English Provender Co.

Get baking and make your own sugary snacks with this simple guide.


  • 100g icing sugar
  • 75g ground almonds
  • Finely grated rind 1 lemon
  • 2 large egg whites, at room temperature
  • 75g caster sugar
  • Few drops yellow food colouring or paste
  • For the lemon filling:
  • 150g mascarpone
  • 75g The English Provender Co. Luxury Lemon Curd


1 Line 2 baking sheets with baking paper and trace 20 x 3cm circles on each, then turn the paper over. Preheat the oven to 150˚C, Gas Mark 2.

2 Place the icing sugar, ground almonds and lemon rind in a food processor and blitz to make a fine dust.

3 Whisk the egg whites in a large bowl, using an electric whisk, until the mixture forms soft peaks, (do not over whisk). Gradually whisk in the caster sugar a little at a time until the mixture is stiff and glossy. Whisk in the food colouring, until you have an even colour.

4 With a large metal spoon, gently fold in the icing sugar and almond mixture, until well incorporated.

5 Transfer the mixture to an icing bag with a plain nozzle and holding the bag vertically, pipe the mixture evenly into the centre of the circles, keeping the discs even in size and volume.

6 Bang the sheets down a few times, to expel any air bubbles and peaks. Set aside for 30 minutes, to dry out and form a skin, the mixture should not stick to your finger when touched.

7 Bake in the oven for about 15-18 minutes until the surface is firm, leave to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.

8 To make the filling, whisk the mascarpone with the lemon curd until thick, transfer to a piping bag with a plain nozzle and pipe into the centre of the flat side of 20 of the macaroons, sandwich together with the remaining macaroons.

Once filled the macaroons are best eaten on the same day.

Prep Time

20 minutes, plus 30 minutes drying time

Cook Time

15 minutes

Nutrition Information

Makes 20 macaroons

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