Gin and lemon doughnut macaroon with a citrus and mint mousse

Prep: 1 hr 45 mins
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By Food24 May 04 2017
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Ingredients (20)

For the macaroons:
220 ml icing sugar
125 ml almond flour
3 eggs
3 ml Robertson's cream of tartar
1 ml salt
65 ml castor sugar
10 ml gin
10 ml lemon — zest only
5 oz Robertson's food colouring — yellow
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 fresh mint
For the garnish:
5-10 fresh mint
5 lemon — sliced
100 ml simple syrup
100 ml castor sugar
5 g coconut — flakes
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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.

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



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