Saturday, November 17, 2012

A Public Service Announcement

We interrupt our normal blogging schedule to bring you an important public service health announcement...
Please read carefully.  This information could save lives.
Recent clinical trials have shown that daily ingestion of one (1) lime macaron with lime curd filling is beneficial to health and quality of life; providing a plausible intervention in cases of starvation, sadness, scurvy and ... er, starvation.  
This is a clinically proven treatment, effective and simple to self-apply.  It is palatable to children and adults alike.

Please note; do not take more than the recommended dose as this product may be addictive.  Other possible side effects of overdosing on this product include weight gain and loss of appetite.

Lime macarons with lime curd filling

100g egg whites, allowed to sit covered at room temperature for 3 days
30g castor sugar
5g powdered egg white (if you can't get it, Pavlova Magic works)
125g almond meal
200g pure icing sugar
1/2 tsp baking powder
1 tblsp 
finely grated lime rind

Sift the icing sugar, baking powder and almond meal.  It takes a long time to sift the almond meal and you have to push it through with a spoon but it should mostly 
pass through the sieve eventually.  Discard the small quantity of lumpy bits that do not pass through the sieve.  Combine castor sugar and powdered egg white (or Pavlova Magic) in a separate little bowl.
Whisk the egg whites until firm and stiff enough to keep its shape when you turn the bowl upside down, I prefer to whisk by hand.  Gradually add the castor sugar/powdered egg white mix whisking continuously and vigorously after each addition.
Add the icing sugar/baking powder/almond meal mix in five batches, stirring until mixed each time.  Lastly, stir in the lime rind.
Transfer mixture to a piping bag and pipe rounds onto a baking sheet or baking paper, leaving an inch between each round, and let them sit on the bench for one hour or until they have developed a "skin" and do not feel sticky to the touch.
Bake at 120C for 6 minutes, turn the tray around, bake for another 6 minutes then remove from the oven.  Slide the baking sheet off the tray and onto the bench; partly so you can cook the next batch, but also the cold bench stops the cooking process in its tracks.  When they are completely cold, peel them carefully off the paper.

for the filling: (this recipe has appeared here before)

rind and juice of 5 limes
6 eggs
1 1/2 c sugar
125g butter

Lightly whisk the eggs and sugar together in a saucepan, then add the other ingredients.  Whisk continually over a medium heat until the mixture has thickened to a custard-like texture then allow to cool in the pan.  Decant into sterilised jars and refrigerate until set completely. 
Spread a little onto a macaron like spreading jam thickly on bread, then stick another macaron on top.

Disclaimer...  I lied.  
This actually isn't a public health announcement at all.


  1. Thank-you Carolyn, I will take this advice seriously and go forth and bake myself some lime macaroons.

  2. Thank you for this health warning. I have printed the recipe and intend to make a batch this weekend.

  3. Sounds lovely. I have a question for you. What does leaving the eggs at room temperature for three days do?


  4. Thank you for posting this, but I will never ever make it. It is extremely likely I would eat the entire recipe myself.

  5. Can't wait to try these....the diet will have to wait!

  6. lorna:
    that was a tip from a friend who had attended a macaron class given by a French patisserie trained chef; and my internet research supports this step also...
    French patissier Hermé ages his egg whites for a week before use and describes them as "liquified egg whites". He wrote "during that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without the risk of turning 'grainy'".

  7. For someone who claims to not be a foodie, you are doing exceptionally well Carolyn!

  8. I take health announcements very seriously!
    Who is the doctor in your family? I´m wondering about the stethoscope: is either that or you took the macaroon to a clinic! :D

  9. I really shall have to try one of these sweet little things, just to see what all the fuss is about.

  10. :-D plus :-o

    science/health departments don't yet know, HOW much they still have to learn and how much they're wrong by now already with certain things they currently think to be right!
    Only history (the written one) will tell - and then only to the ones will find out looking into our stories after we've died long ago!
    As is usually the case: wiser after they could stir in the bones and documents of the dead ones and their mistakes!
    My doctor is currently still having a hefty battle with me since I blame his profession to make life more miserable with fear than actually our own wrong doing would do!
    Since we both are of approx. similar age - one of us will be the 'dead truth' of the other .... one day :-)! Till then: the excitement of 'battle with each other' will probably keep us alive -me PLUS your macaroons aiding my side!!! ;-) :-D!

    Greets, Gerlinde

  11. But....but....there's limes. And lime is a fruit. And almonds have beneficial proteins and the good fats. So it's good for you, right? ;)

  12. This recipe sounds really good, I'll have to try it someday! although it seems I live in too humid of a country and every time I try making macarons, the "skin" never forms... bah, I'll try one more time!

  13. Thanks for the explanation of the egg whites. I find it fascinating. I figured that there must be a reason for such a specific instruction. I have never seen this in any cookbook. I love knowing why?

    And thank-you for your blog. I enjoy reading it.


  14. Mjam, all those macaron recipes look so tasty! Such a shame we can't get powdered egg stuff over here... and that I'm completely hopeless at splitting eggs.

  15. No guilt eating. Thanks for the chuckle.

  16. Sugar and lime. Mmm. My favourites:)

  17. Makes me miss my lime trees, first home in Miami. What I don't miss is spraying them all the time! Nonetheless, beautiful macarons and thanks for the recipes, all your citrus. Fav's...