Lemon Cheesecake Macarons!

Macarons are officially my favourite thing to bake! There are infinite flavour combinations. They aren't as hard to make as some people say they are. So, here's my recipe to Lemon Cheesecake Macarons

Lemon Cheesecake Macarons:

(Gluten Free)

• 75 g ground almonds or almond meal
• 115 g icing sugar (confectioners sugar)
• 2 large egg whites
• 50 g Caster sugar
• finely grated rind of 1/2 lemon
• Yellow food colouring paste 

1. Place the ground almonds/almond meal and icing sugar (confectioners sugar) into a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking trays with baking paper.
2. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar (about 1 tbls at a time) to make a firm, glossy meringue. Whisk in the lemon rind and enough food colouring to give a bright yellow colour.
3. Using a spatula, fold in the almond/icing sugar mixture into the meringue, one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1-cm/ 1/2-inch plain nozzle. Pipe an even amount of small rounds onto the prepared baking trays. Tap the baking sheets firmly onto a work surface to remove air bubbles. Leave at room temperature for 30 minutes or until a thin skin forms on the top of the shells. Preheat the oven to 150 °C/ 302 °F/Gas Mark 3.
5. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macarons off the baking paper. Leave to cool completely on a wire rack.

Lemon Cheesecake Filling:

• 125 g Cream cheese block
• 1 1/2 tbls cream
• 1/4 cup caster sugar
• Lemon curd

1. Put cream cheese into a large mixing bowl and beat until smooth.
2. Pour the cream into bowl and continue beating
3. Add the sugar and continue beating until smooth
4. Pair the macaron shells together so they match. Spoon the cheesecake filling into a piping bag with a star or plain nozzle. 
5. Pipe the Cheesecake filling onto half the macaron shells.
6. Put a small dollop of lemon curd onto the centre of the cheesecake filling and put the top of the macaron shells on the filling.

Tips:

• Leave the filled macarons in the fridge for 24 hours to make them taste even better

• You can freeze the unfilled macaron shells in the freezer for up to 1 month

• Almond flour and Almond meal are the same things

• If the shells crack, turn the temperature down slightly