Confusing Cupid

Makes 10-12 Macarons


  • 100g icing sugar
  • 100g ground almonds
  • 2 egg whites
  • 55g caster sugar
  • gel food colouring
  • 2 limes
  • t tbsp corn starch
  • 2 eggs
  • zest and juice of 2 limes
  • 100g caster sugar
  • 100g unsalted butter




  1. Preheat the oven to 150 degrees C. Sieve the icing sugar and ground almonds into bowl and carefully combine
  2. In a separate bowl, whisk the eggs whites with a few drops of food colouring until they form soft peaks. Add the caster sugar a little at a time and continue to whisk until the whites are thick and glossy. (They should be thick enough for you to be able to hold the mixture upside down without it falling out)
  3. Gently fold in the icing sugar and almond mix, the mixture will become quite loose
  4. Using a piping bag filled with the macaron mixture, pipe small blobs onto sheets of baking paper. Keep the blobs small as the mixture will settle a little and widen as they settle. Gently tap the baking sheets on the work surface to help the macarons settle and break the air bubbles. Leave them to dry for 20 minutes until the surface of the macarons become smooth and shiny
  5. Bake the macarons for 7 minutes, open the door to release the steam and bake for a further 7 minutes. They are ready when firm and slightly risen
  6. Leave the macarons to cool completely on a wire rack before removing
  7. For the lime curd, over a low flame, heat the corn starch with the sugar, lime zest and juice. Beat the eggs and add them to the mixture over a medium heat
  8. Pour the heated mixture over the butter at room temperature and mix until well combined. Leave to cool and chill until ready to use. Spoon small amounts between two macarons and push to join the two little meringues





Love J

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