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Recipe: Macaroons with ginger and lime

Macaroons with ginger and lime

Macaroons with a sabayon filling made with lime and grated fresh ginger.
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Ingredients
Quantity for 35 piece(s)
    For the macaroon
  • Egg white(s) : 130 g
  • Caster sugar : 90 g
  • Green food colouring : 3 drop
  • Icing sugar : 210 g
  • Ground almonds : 150 g
    • For the garnish(es)
  • Lemon juice : 10 cl
  • Lime(s) : 2 whole
  • Whole egg(s) : 3 whole
  • Fresh ginger : 15 g
  • Unsalted butter : 125 g
  • Gelatine leave(s) 2g : 2 whole
  • Caster sugar : 75 g
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Recipe method


For the macaroons
Pre-heat oven to 160 °C.


Whisk the egg whites with a pinch salt, then add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.

Use a blender to mix the icing sugar with the almond powder. Sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.

Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.

Fill a piping bag with the mixture and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15 minutes at room temperature and then bake in the preheated oven for 15-20 minutes.

For the filling
Soak the gelatine in plenty of cold water.

Zest and juice the lime. Heat the lime juice with 75g sugar and the butter. Add the eggs then the grated fresh ginger. Heat for 2 minutes stirring constantly, and then add the softened gelatine. Set aside and keep cool in the fridge.

Spoon the chilled filling onto a macaroon shell and top with another. Repeat to make the rest of the macaroons.

Think about making the filling mixture the day before so that it is quite cold when it is being used. Make the macaroons half a day beforehand to allow them to soften.

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