Honey macaroons with special French cream

PT2H30M

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Ingredients

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Honey macaroons

Special French cream

  • 140g of caster sugar
  • 5 lemons, juiced and zested
  • 1 egg
  • 150g of butter, rested at room temperature
1
Preheat the oven to 100°C/Gas mark 1/2. In a pan, boil the honey and water together until fully combined. Strain through a muslin cloth
  • 50g of honey
  • 75ml of water
2
For the honey macaroons, separate the eggs and whip the egg whites, egg powder and 100ml of the honey water together briskly for 8 minutes
3
Spoon domes of the mixture on to a silicone non-stick baking mat or a tray lined with baking parchment. Bake for 45 minutes. Raise the oven temperature to 120°C/Gas mark 1 and cook for a further 1 hour without opening the oven. Allow to cool
4
To make the special French cream, mix the sugar and lemon zest in a pan, then add the egg and lemon juice. Whip it all together in a bain marie until the mixture reaches 85°C. Strain the mixture and rest on an ice bath until it cools to 50°C
5
Once cool, dice the butter and add to the mixture. Whip vigorously and set aside in the fridge to cool
  • 150g of butter
6
Once the meringues are cool, create the macaroons by spreading some French cream on the flat side of one meringue and topping with another. Repeat for each macaroon and serve
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