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By Gloria Lilley

Lemon & Juniper Macarons

timerPrep Time: 30 minutes + overnight to set ganache

groupsServes: 26 People

These Lemon and Juniper macarons are the perfect way to enjoy the fragrant and aromatic flavours which are gently released in the soft creamy ganache. The additional chocolate layer in the crispy outer shell gives it that double hit of yumminess. It’s a match made in heaven.

Ingredients

For the Lemon and Juniper Ganache

135g Divine 70% Dark Chocolate with Lemon & Juniper bar
135g Whipping cream
45g Butter, room temp

For the macaron shells

40g Divine 70% Dark Chocolate with Lemon & Juniper bar
100g Ground almonds
100g Icing sugar
37g Egg whites
1 tsp of Divine Cocoa Powder

For the meringue mixture

100g Sugar
25ml Water
37g Egg whites

Method

Step 1

For The Chocolate Ganache The day before, prepare the Lemon and Juniper ganache. Place the chopped chocolate in a heat-proof bowl and melt in a microwave over a low heat.

Step 2

Bring the cream to the boil. Remove from heat and pour a third of the cream into the melted chocolate then whisk to combine, follow this step twice until all the cream is combined. Add in the butter and combine. Cover with cling film and leave to set overnight at room temperature.

Step 3

For The Macaron Shells The following day, in two separate bowls, divide the egg whites and set aside. Weigh the sugar in a saucepan and pour in the water. Combine the icing sugar and ground almond and sift to remove any lumps. Pour one of the egg whites into the almond mixture but do not stir.

Step 4

Melt the 40g of chocolate and set aside. Heat the water and sugar on a low to medium and heat. When it reaches 115℃ on the thermometer, start whisking the egg whites. When it reaches 118℃, remove from heat and pour the syrup into the egg white continue mixing until you have stiff peaks. Pour the melted chocolate into the meringue. Pour the almond mixture into the meringue mix and gently fold until combined. Place the baking mat on a flat tray.

Step 5

Transfer the macaron mixture to a piping bag and pipe the shells on to the baking mat. Tap the tray four times to flatten the shells. Dust with cocoa powder and allow to dry for 30 minutes.

Step 6

Pre-heat the oven to 180 fan. Bake for 12minutes. At minute 5 and 10 open and close the oven briefly, this will stop the shells over baking.

Step 7

Carefully remove the mat from the tray and allow to cool. Transfer the ganache to a piping bag and pipe into the shells. Refrigerate and bring to room temperature before eating.

Made using Divine Cocoa (125g)

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