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Cook's notesClementines are fantastic for this recipe because they complement the cocoa really well, but if they aren’t in season, try using lemon, orange or even lime.
For the macarons
- 125g icing sugar
- 25g cocoa powder
- 100g ground almonds
- 2 egg whites
For the curd
- 150ml clementine juice, freshly squeezed
- 5 egg yolks, beaten with a fork
- 170g caster sugar
- 125g butter
- zest of 2 clementines
- juice of 1 lemon
Prep time: 30 min
Cooking time: 1h 35 min
For the macarons:
Step 1Sieve together the icing sugar and cocoa. Add in the almond flour and mix well until it’s all evenly combined.
Step 2In a clean bowl, whisk the egg whites until stiff peaks have formed, then gradually fold in the dry ingredients. Transfer the mixture into a piping bag.
Step 3Line a roasting tray with greaseproof paper. Pipe out the mixture to make 2.5cm discs; you should get at least 24.
Step 4Allow to rest for at least 30 minutes. Preheat your oven to 150°C/Gas 2. Cook for 12-14 minutes, until the top is hard but the bottom still soft to touch. Allow to cool on a rack.
For the curd:
Step 1Place a bowl on top of a pan of boiling water on the stove. Melt the butter and sugar together, then add the clementine and lemon juice and cook until all the sugar has dissolved.
Step 2Once it’s almost simmering, stir the beaten egg yolks into the mixture. Gently cook for at least 25-30 minutes, stirring frequently.
Step 3To test if it’s done, put a little bit of the mixture on a cold spoon or plate – if it sets, then the mixture is ready. If not, keep cooking until it is.
Step 4When it’s done, stir in the zest and refrigerate.
Step 1Put a small amount of curd on the flat side of the macarons and place the other half on top. Optional: dust with cocoa or icing sugar to finish.