Gin and lemon doughnut macaroon with a citrus and mint mousse

macaroons,doughnuts, lemon, gin, citrus, mint, mou


Preparation time: 1h45
 
 

Ingredients

 
  • For the macaroons:
  • 220
    ml
    confectionary sugar
  • 125
    ml
    almond flour
  • 3
    eggs
  • 3
    ml
    cream of tartar
  • 1
    ml
    salt
  • 65
    ml
    castor sugar
  • 10
    ml
    gin
  • 10
    ml
    lemon zest
  • 5
    oz
    yellow food coloring
  • For the lemon and mint mousse recipe:
  • 10
    ml
    lemon
  • 5
    ml
    zest
  • 65
    ml
    icing sugar
  • 200
    ml
    cream
  • 2
    ml
    lemon essence
  • 5
    ml
    mint
  • For the garnish:
  • 5-10
    mint leafs
  • 5
    lemon slices (candied)
  • 100
    ml
    simple syrup
  • 100
    ml
    castor sugar
  • 5
    g
    coconut flakes
 
 

Method

 

For the macaroons:
Combine icing sugar and almond flour. Sieve icing sugar and almond flour little by little into a bowl.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium and start adding the castor sugar little by little until stiff peaks form and the mixture is shiny (+-3 minutes). 

Gently add the almond and sugar mixture into the egg white mixture, and fold until combine, but don’t over mix. 

Grate the lemon zest into the mixture and add the gin flavoring. Mix until combined and until it is smooth. 

Transfer the mixture into a pastry bag and start to pipe small circles. Tap the baking sheet twice to release the air bubbles. Let the macaroons sit at room temperature until their surface is no longer sticky (+-15 minutes). 

Bake the macaroons until it is well risen and shiny (+-20 minutes). 

Transfer to a cooling rack and let it cool completely. Then once it is cooled sandwich them together with the filling.

For the lemon mint mousse: 

Combine all of the ingredients, except the cream, to form a paste. 

Whip the cream until medium peaks. 

Fold the lemon paste into the cream until it is combined.

For the candied lemon:

Prepare simple syrup by simmering equal quantities of water and sugar together.

Slice the lemon into slices 1-2 mm thick and put into the simple syrup. Simmer for 20 minutes, remove from syrup and let the lemon slices air-dry on kitchen towel before dusting in castor sugar. Dust the excess castor sugar off and put the slices on a tray and into an oven at a very low temperature to dry out completely.


macaroons,doughnuts, lemon, gin, citrus, mint, mou


Recipe by Renursha Van Wyk of the Institute of Culinary Arts.

Are you a student chef with a passion for developing new and exciting recipes? Enter our NextGen competition!

Also try these recipes:
Banting coconut macaroons
Hot cross bun macarons
Milk tart macarons

 

Read more on: lemon  |  mousse  |  macaroons  |  food24  |  doughnuts  |  citrus  |  gin  |  mint  |  nextgen  |  recipes  |  baking
 

You might also Like

NEXT ON FOOD24X

What is NextGen?

2017-02-28 10:30
 
 
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Restaurants

 
Exciting new restaurant, Homage 1862, opens in Cape Town

Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.

 

Find a restaurant

 
 

Jobs - Find your dream job

Property - Find a new home

 
 
 
 
There are new stories on the homepage. Click here to see them.