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…
Perfect anytime…
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.
Done!
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.
10 Comments
Nammers! Looks DELISH!!
Thanks Claudia, have a great summer girl
xo Manuela
Hei:) elsker bloggen din! helt herlig, det er som en egen kokebok:) Kommer ofte inn på bloggen din når jeg skal bake. Har du ett bakeri eller noe?
hei Martine, nei det har jeg ikke driver kun en bakeblogg og skriver kokebøker
klem
Elsker Det! Lyst til å spise dem nå ….
Jeg har også nettopp vært i London:-)
Bodde ikke så langt fra notting hill faktis:-)
Ser kjempe godt ut det du har bakt:-)
så koselig Hannah, og tusen takk
God helg
Herlig fristende!=D
Når kommer de nye bøkene ut for salg da? Gleder meg masse.
hei Anne, den kommer ut begge bøkene den 8 okotber, koselig at du gleder deg til det