The Perfect Lemon Macaroon

Here is another useful addition to the citrus dessert theme, and a very useful recipe for a quick teatime treat. The macaroons are also excellent accompaniments to good ice cream and/or sorbet served for dessert.


You Need

  • To make about 2 dozen, 150 g (5 oz) desiccated coconut, 1 tablespoon cornflour, 100 g (4 oz) caster sugar, 1 tablespoon lemon juice, 1 teaspoon lemon oil (optional), finely grated zest of a lemon, 1 free-range egg white and crystallized lemon peel for decoration.


Mix the coconut, cornflour and sugar, add the lemon juice, oil, zest and enough egg white to bind together in a firm paste. Shape into pyramids or quenelles, place on baking trays lined with rice paper or non-stick baking sheets, and bake in a preheated oven at 150°C/300°F/gas mark 2 for about 15 to 20 minutes, until just pale golden. Remove from the oven, top each with a piece of crystallized lemon peel, and cool on a wire rack.