Friday, March 2, 2012


(Recipe adapted from Annie Rigg)

3 egg whites
40g granulated sugar
200g icing sugar
100g ground almonds 

lemon frosting (ready to use)
1 lemon zest
1 tsp lemon juice
1/2 tsp poppy seeds
*mix all together

1.  Sift almond meal & icing sugar together.
2.  Whisk egg whites & slowly add the granulated sugar. Beat until soft peaks form but not stiff.
3.  Fold dry ingredients into the egg whites batter until just combined.
4.  Pipe macaron shells onto silpat mat. Set it aside for the shells' surface to dry up.
5.  Preheat oven to 140C & bake for 30mins.


Alan said...

clever use of poppyseeds! thanks for sharing!

cathysjoy said...

Hahaha, waiting for your creations now ;)

Alan (travellingfoodies) said...

 aiyoh!!! stress!

cathysjoy said...

 You are the host, so I assume you will something "WoW" ? ;)

Ah Tze said...

lovely macarons! you make the baking steps look easy, just in 5 steps!!

CaThY said...

Ah Tze,
Thanks. It is really easy actually, just need some patience ;)

cathysjoy said...

 Ah Tze,
Thanks. It is quite easy actually, juz need some patience :)

Veronica Krystle Davis said...

Cathy, like that pale yellow color. Your macarons looks perfectly done. I am sure the lemon flavor goes very well with the sweet shells. I was trying to achieve that macarons' color but mine turn out a shade that is not to my liking. Oh Well! hehe

Cathyng said...

Thanks Veronica for your kind words. You can do it too :)

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