Sunday 17 December 2017

Lime & Ginger Macaroon Lollies

Paul Kelly

Lime & Ginger Macaroon lollies


360g ground almonds

750g icing sugar

360g egg whites

1½ tsps egg white powder

150g caster sugar

Pinch of yellow colouring

Lollipop sticks For the filling 230g lime puree

10 egg yolks

100g caster sugar

10g corn flour

100g chopped butter

120g stemmed ginger, chopped finely


Combine the ground almonds and icing sugar and place in a food processor and blend until fine.

Combine the egg whites, egg white powder and sugar, and whip to a firm meringue.

Gradually add the dry mix into the meringue and continue mixing until shiny and smooth.

Using a piping bag fitted with a 0,08cm round-tip nozzle, pipe the macaroon mixture into ball shapes on to trays lined with parchment paper. Insert the lollypop sticks at this point.

When piping the macaroon mixture, be creative with the shapes. Leave them to air dry for at least 35-40 minutes or until a skin forms.

Place into an oven set at 180°C then immediately turn it down to 140°C and cook the macaroons for eight to 10 minutes.

Remove from oven and allow to cool naturally.

To make the filling, in a pan, bring the lime puree to the boil. In a bowl, combine the egg yolks, sugar and corn flour and mix well. Add the boiling lime puree to the mix and boil for another two minutes. Remove from the heat, add the butter and mix until smooth. Add chopped ginger and combine.

Use the filling to paste together the macaroon halves and decorate as you wish.

Irish Independent

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