Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Sarah's Macarons with Lime Custard Filling
25 mins
15 mins
Easy
20
These delicate macarons are a real treat, with their crisp shells and smooth, tangy lime custard filling. The balance of sweetness from the almond meringue and the refreshing lime flavour in the centre makes for a delightful bite. They're a fun twist on a classic, offering a zesty burst of flavour, great with a cup of tea or coffee. They're as delicious as they are beautiful - ideal for impressing your guests or enjoying as a special treat.
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- Ingredients
- Method
Ingredients
- 1 cup Chelsea Icing Sugar
- ¾ cup ground almonds
- 2 large egg whites
- Pinch of cream of tartar
- ¼ cup Chelsea Caster Sugar
- Gel colour (as desired)
Lime Custard
- 2 cups custard powder
- zest of 2-3 limes
- juice of 2 limes
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 190°C. Line a baking tray with baking paper.
Sift icing sugar and ground almonds together into a bowl. Repeat, pressing through any large lumps.
Beat egg whites until foamy, add cream of tartar. Beat until soft peaks form.
Add Chelsea Caster Sugar and colour (if desired) and whisk until stiff peaks form.
Sift almond and Chelsea Icing Sugar mixture over egg mixture and fold until smooth and shiny.
Pipe mixture on to a baking paper lined baking tray. Tap bottom of the tray onto bench top to release any air. Stand at room temperature until caps look dull and skin has formed. Before putting macarons into the oven reduce temperature to 165°C place in oven and bake for 10 minutes. Rotate the tray half way through cooking time. Remove from oven and cool for 2-3 minutes before transferring to a wire rack.
Spoon a small amount of lime custard onto a macaron, sandwich together with another macaron. Repeat for the remainder.
Lime Custard : Make 2 cups of custard as per recipe on Edmonds Custard Box but double the amount of custard powder used. Once custard is thickened, add the zest of 2-3 limes and the juice of 2 limes. Mix lime juice and zest into the custard and set aside to cool.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
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- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
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- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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