The Perfect Lemon Macaroon

Name: The Perfect Lemon Macaroon
Ingredients: 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.; 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.; 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.; 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.; 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.; 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.; 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.; 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.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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.

Ingredients

You Need

To make about 2 dozen, 150 g (5 oz) desiccated coconut, 1

Dessert
Vegetarian

Method

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