Mint Flavor French Macarons with Pineapple/Lemon Curd Filling


Ok, so they are imperfect, but at least they have feet!:D


Curved downwards, needs a little bit more beating…




Just right!


Add Peppermint paste and green coloring with the first batch of Almond/Icing


Pipe out in as equal sizes as you can. Even with a template, I still can’t get it right, sad!


Baking time…anxiously waiting for the feet to appear!


Yay! Done, wait for it to cool slightly before removing….


Nice? Ready to be filled….first prepare the curd!

Failed tray, the dog gets to enjoy some:P

Failed tray, the dog gets to enjoy some:P

French Macarons
(Daniel Leong’s recipe)


55g egg whites
50g caster sugar

60g almond meal (I toasted it in oven at 120C for 10 minutes)
80g icing sugar

1 tsp Mint paste
5 drops of green liquid color


1. Blend almond meal with 80g icing sugar and sieve.

2. Whip up egg whites with caster sugar until stiff.

3. Add almond meal/icing sugar in a few portions (add the mint and color together with the first batch) and keep folding until smooth and flowly. When you lift up your spatula, batter should fall back and merge with the rest of the batter after a few seconds.

4. Pipe out on to a lined baking sheet. I used the thin type of silicon mat for this. After piping, firmly rap the trays on the worktop to remove air bubbles. This also helped in smoothing the top of the macarons. Use a toothpick to prick stubborn ones.

5. Leave it to dry until it’s no longer tacky or sticking to your finger.

6. Bake at 140C for 15-18 minutes, adjusting according to your oven. Test for doneness by gently nudging a piece. If it’s still sticking on the mat, continue to bake for another few minutes.

7. Cool on the baking sheet for about 10 minutes before trying to remove the macarons shells.

Note: for bigger macarons, it took 15 minutes at 140C. Mini ones I baked at 135C for 11-12 minutes. Both on lowest level of oven rack.

Recipe for Pineapple/Lemon Curd

6 large egg yolks
140g sugar
1/2 cup pineapple juice
1/4 cup lemon juice
1/4 tsp salt
50g unsalted butter


Put all ingredients except butter into a heatproof bowl and place it on top of a simmering pot of water. Make sure the bottom is not touching the water. Keep stirring about 10 minutes until you obtained a thick smooth curd. Remove from heat and add in butter cubes, stirring until it’s melted and you get a nice shining curd.

Pour into container and keep refrigerated until ready to use. Curd can last about 1 week in the fridge.
Use it to fill your macarons or spread on bread or scones.



This is seriously delicious!



  1. Absolutely beautiful! I love these macarons Jeannie!
    And the lemon curd too!


  2. I love these look absolutely beautiful Jeannie!
    Look perfect!


  3. Look absolutely beautiful Jeannie:)

    (I had problems to comment)


    • jeannietay said

      Hi Canela, your comments came through. Thanks for visiting. I have migrated to this blog from Baking Diary as there are spams in that blog.


  4. June said

    Hi Jeannie, Love the look of your macarons. Just want to know why the macarons are baked at the lowest rack of the oven… is this oven with top and bottom heating? Is it convection oven?


    • jeannietay said

      Hi June, I bake them on lowest rack because I want the top to remain as pale as possible. This is a build in oven


  5. Lisa said

    Hi jeannie, just wonder if you age the egg white?

    Liked by 1 person

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