Zesty Lemon and Juniper Macarons Recipe
These sophisticated macarons blend the bright, citrusy punch of fresh lemon with the aromatic, piney notes of crushed juniper berries. The delicate almond shells enclose a silky ganache that perfectly mimics the botanical profile of a premium London dry gin.
- Prep
- 45 min
- Bake
- 15 min
- Serves
- 12
- Level
- Difficult
- Per serving
- 185 kcal
Method
Sift the almond flour and icing sugar together twice to ensure a fine, lump-free texture. Mix in the fresh lemon zest.
Whisk the egg whites in a clean glass bowl until soft peaks form, then gradually add the caster sugar one tablespoon at a time while continuing to whisk until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue using the macaronage technique until the batter flows like slow-moving lava or can form a 'figure 8' without breaking. Add the gel food coloring during the final folds.
Pipe 1.5-inch rounds onto a baking sheet lined with silicone mats. Tap the tray firmly on the counter to release air bubbles and let the shells rest for 45 minutes until a dull skin forms.
Bake at 150°C (300°F) for 14-16 minutes. Allow to cool completely before removing from the mats.
For the filling, crush the juniper berries and simmer with the heavy cream. Remove from heat and let steep for 10 minutes, then strain over the white chocolate chips. Stir until smooth.
Once the ganache has cooled and thickened, pipe a dollop onto the flat side of one shell and sandwich with another. Mature in the refrigerator for 24 hours for the best texture.
Notes from the kitchen
Always use a kitchen scale for macaron ingredients; volume measurements are often inaccurate for this delicate pastry.
Ensure your bowl and whisk are completely grease-free to allow the egg whites to reach full volume.
If your shells have 'nipples' after piping, your batter was under-mixed; if they run together, it was over-mixed.
Crushing the juniper berries is essential to release the botanical oils into the cream.
