Sarah's Macaron with Lime Custard Filling

Sarah's Macaron with Lime Custard Filling



1 C icing sugar
¾ cup almond meal
2 large egg whites
Pinch of cream of tartat
¼ cup caster sugar
Gel colour (as desired)


Sift icing sugar and almond meal together.Repeat.

Whisk egg whites until foamy, add cream of tartar.Whisk until soft peacks form.Add sugar and colour and whisk until stiff peaks form.Sift almond and icing sugar mixture over egg white mix and fold until smooth and shiny.Pipe mixture on to a lined baking tray.Tap bottom of the tray to release the air.Stand at room temperature until caps look dull and skin has formed.Preheat oven to 190 degrees Celsius.Before putting macaron into the oven reduce temperature to 165 degrees celcius.Place macaron in oven and bake for 10 minutes.Rotate the tray half way through cooking time.Remove from oven and cool for 2-3 minutes before transferring to a wire rack.

Spoon a small amount of lime custard onto macaron and sandwich together with another macaron shell.

Lime Custard

Adapted from Edmonds Custard recipe on Custard Powder box

Make 2 cups of custard as per recipe on Edmonds Custard Box, but double the amount of custard powder used. Once custard is thickened, add the zest of 2-3 limes and the juice of 2 limes. Mix lime juice and zest into the custard and set aside to cool.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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