How to make Lemon Macarons Successfully using ITALIAN MERINGUE

After going on a shopping spree for kitchenware, I couldn't contain my urge to indulge myself in a good baking session when I got home. So I decided to cook up some white chocolate lemon macaron using the Italian meringue method!

This recipe is special for two reasons. Firstly, the combination of the rich white chocolate ganache and the sharpness of the lemon makes for some of the most refreshing and light macarons you'll ever have. Secondly, it is not at all an easy recipe which elevates the experience even more when they come out the oven so perfectly. This is not for the faint hearted and if it is your first time making macarons I would recommend trying out a recipe based on the French meringue method first.

Full Recipe: http://baken.london/white-chocolate-l...

For the white chocolate lemon ganache filling:

100ml Double Cream
200g White Chocolate
10g Sugar
1 Lemon
5ml Lemon oil (optional)

For the macaron shells (Almond Paste):

70g Egg White
200g Almond Flour
200g Icing Sugar

For the macaron shells (Italian Meringue):

70g Egg White
200g Castor Sugar
50ml Water

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Recipe: http://baken.london/white-chocolate-l...
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