(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.
Recipe for Pineapple/Lemon Curd
6 large egg yolks
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.