These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello.
Makes 30-35 macaroons
2 egg whites, room temperature
1 pinch salt
100g, ½ cup, sugar
320g, 4 cups, ground, blanched almonds
90g, ¼ cup honey; can be substituted with 115g, ½ cup, caster sugar
50ml juice, about 2 lemons
zest of 3 lemons
½ tsp. almond extract
½ tsp. vanilla extract, optional
75g, ¾ cup, flaked blanched almonds
¼ cup icing sugar for dusting
Preheat the oven to 170˚C.
Whisk egg whites and salt until soft peaks form; sprinkle in sugar and continue to whisk to firm peaks.
If you are substituting the honey with sugar, add the extra ½ cup caster sugar to the ground almonds. Use a spatula or the paddle attachment to fold the ground almonds into the whites and add it now.
Add remaining ingredients, except icing sugar, and combine thoroughly.
Spoon the macaroons, about one tablespoon, onto a baking paper lined baking sheet. Bake for 20 – 25 minutes, turning halfway through, until edges are crisp and golden. Cool completely before removing and dust with additional icing sugar. Store in a sealed container up to 4 days.
Variations:
For a looser, more lemony macaroon: add the juice of a third lemon and spoon them out onto the baking tray with slightly more room between each for spreading.
For a firmer, crustier macaroon, but still just as moist in the centre, mix ½ cup sugar together with the almond flour instead of using honey. This is what I prefer.
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- Espaliered lemons in Amalfi
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- Lemons on the Isle of Capri
