Giant Lemon and Raspberry Macaroons

Description

These giant lemon and raspberry macaroons have an interesting flavor blend where the tangy lemons combine with the tartness of raspberries. The chewy inside and crunchy shell is all that you need to brighten up your moods.

Instructions

1. Oil and line a large baking tray with baking parchment.
2. Grind the almonds and icing sugar to a fine powder. Whisk the egg whites to stiff peaks then fold in the almond and sugar mixture with raspberry syrup.
3. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 12 circles of 8m/3” onto the baking tray.
4. Leave them to stand for 30 minutes to form a skin.
5. Preheat the oven to 170°C (150° fan)/ 325/ gas 3.
6. Bake for 15-20 minutes or until crisp on the outside and still a bit chewy in the middle.
7. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
8. Divide the lemon curd between 6 of the macaroons and dot round the edge with raspberries.
9. Top with the final 6 macaroons.