Kiwifruit and lime macarons

Lime macaron shells

While I love butternut snap biscuits, I am yet to find a recipe that has yielded something that resembles the texture and taste of them… so today I am sharing my kiwifruit and lime macaroons, based on the ones in the Australian Women’s Weekly book titled Afternoon Tea. I prepared them for my uni’s Baking Society meeting, where the theme was “fruit.” I had lime zest in the freezer and plenty of kiwis in the fridge, so it seemed like a logical pairing.

Beat 3 aged egg whites to soft peaks and add 55g caster sugar. Fold in 200g sifted icing sugar120g sifted almond meal, the lime zest (to taste) and green food colouring gel. Pipe into 4cm rounds onto a lined tray, leaving about 2.5cm between them. Tap trays so mix spreads a little and stand for 30 minutes.

Bake at 150°C for 15 minutes. This was my second attempt at macaroons – my first batch were strawberry flavoured, and only some had developed feet. This time around, all the shells had feet – although I over-stirred the mixture (late in the folding I decided I wanted a more intense colour) so the shells aren’t that smooth! I’m sure my third batch will only get better.

Once cooled, I filled the shells with kiwifruit puree, that was heated and then had gelatine added.  Although I was impatient and added more gelatine, which sometimes clumped, rather than waiting for the mixture to cool. I’m not sharing that recipe as it still needs work! Lesson learnt, future batches = better.

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