Hello everyone!, I hope you are all well.
Today I am going to tempt you with some delicious macaron pastry cases filled with a luscious lemon crème and fresh fruit…
Macaron pastry cases:
- 13 oz. (360 g) coconut, shredded
- 4 egg whites
- 1 cup (230 g) regular sugar
- lemon curd
- heavy or whipping cream + sugar to taste
- fresh fruit
These macaron pastry cases are perfect for those with a gluten intolerance.
Put the coconut, egg whites and sugar into a bowl and stir to mix.
Grease your pie pans with some non-stick baking spray, then divide the mixture between them and press down and up the sides.
There will be enough mixture for 12 mini pies.
Bake in a 300 F (150 C) oven for about 30 minutes, or until golden.
Stir the lemon curd into the whipped cream, you can find the recipe for lemon curd here.
- 2 1/4 cups (500 ml) whipped cream
- 7 oz. (200 g) lemon curd
Spread about 3-4 tablespoons of the lemon cream over each of the pastry cases.
Decorate with some fresh fruit.
The perfect summer dessert!
If you prefer vanilla to lemon, just replace the lemon curd with thick vanilla custard or pastry cream.
That’s it for now, have a good day everyone!
Hugs from me to you.