This cake was tasty, very tasty indeed. I made this cake for my boyfriend’s birthday, as he loves all things lemon and meringue – you may remember from
last year. I was really happy with the flavour of this cake and the lemon curd that filled it, and the macarons turned out quite well, too. I’ve been a bit lucky with macarons of late, lets hope it stays that way!
I pictured the merinuge on the outside to look a little different. It wasn’t as glossy and high as I would have liked, but I think it was because I didn’t make enough sugar syrup. However, that’s a minor detail. The part I loved most about making this cake was blowtorching it! I love watching the meringue cook and change colour, I could stand there all day and blowtroch…or maybe I just love playing with flames?! I used my usual vanilla cupcake recipe and just added a bunch of lemon juice and zest and it worked a real treat! It was moist, lemony and buttery all at the same time – yum 😉 The lemon curd recipe I used was from the ever wonderful Zumbo, and it was unsurprisingly delicious and unlike many lemon curds, it remained thick and did not leak out the sides of the macarons like lemon curds often do! Winner 🙂
Macarons:
This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.
- Â 135g almond meal
- 135g icing sugar
- 125g caster sugar
- 45g egg whites
- 50g egg whites
- 40g water
- 1/4 tsp colouring gel, yellow
Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.
Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 145c (135c fan forced).
Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.
 
- 200g butter, chopped and softened
- 1 3/4 cups caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 2 3/4 cups self-raising flour
- 1/2 cup milk
- zest and juice of 3 lemons
Preheat the oven to 180c. Grease and line a round baking tin with baking paper (I have two tins, so I baked two cakes then another one), and set aside. Beat the butter, sugar and vanilla until pale and creamy. One at a time, add the eggs and beat until just combined. Add the lemon juice and zest and stir to combine. Add the flour and milk in alternate batches, ensuring you start and finish with the adding the flour. Stir with a wooden spoon until combined. To ensure layers are even, weigh mixture and divide into three. I think, from memory, each layer weighed about 312g. Pour mixture into prepared tins and smooth the top with the back of a spoon. Place in oven for 15 – 20 minutes, or until a skewer comes out clean. It should just be slightly golden. Let cakes cool in tins for approximately 15 minutes before removing and placing on a wire rack. When completely cooled, gently wrap cakes in glad wrap and if not using immediately, place in fridge until they are needed.
- 160g lightly beaten egg
- 240g caster sugar
- Â Finely grated zest of 5 lemons
- 160g fresh lemon juice (this amounted to be exactly 5 lemons for me)
- 300g butter, chopped and softened
Put the egg and sugar in a saucepan and mix well. Stir in the lemon zest and juice. Heat over a low-medium heat, stirring constantly until the mixture reaches 85c/185f (You can buy thermometers from homeware or discount stores). Strain the curd into a bowl, discarding the zest and any little bits of cooked egg (I had a few – it’s so easy to do!). Cool the mixture to 50c/133f. When the curd is at the right temperature, beat in the butter gradually until smooth and shiny. If not using straight away, refrigerate. If you are using immediately, allow to curd to cool until it becomes firm enough to pipe.
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 Italian Meringue: (italian meringue is made by making a sugar syrup and adding it to the egg whites to create an extremely thick and glossy mixture)
- 6 egg whites, at room temperature
- 1 cup caster sugar
- 1/3 cup cold water
To make the sugar syrup, slowly heat the sugar and water in a saucepan on a low heat until sugar is dissolved. Turn the heat up to medium until mixture begins to bubble – some people heat their syrup to a certain temperature but I usually do it by touch, usually when the mixture is just too hot for my finger it is done! Begin beating the egg whites, and slowly stream the sugar syrup down the side of the bowl. Beat until mixture is thick and very glossy. NOTE – don’t make the meringue ahead of time otherwise it will become limp. Make it straight before you cover and blowtorch the cake.
Assembly:
Place one layer of cake on a cake stand, and generously spread lemon curd on top. Place another layer of cake on top of the lemon curd, and once again cover it with lemon curd. Place the final layer of cake on top. and cover will lemon curd. There should be a couple of teaspoons left after the cake and macarons have been filled. With a round-edged knife, generously cover the cake completely with the meringue mixture, making flicks with the knife as you go to create an element of height and visual appeal 🙂 With a chef’s blowtorch, gently go over the meringue from about 10cm, depending on how brown you want the meringue to be. To completely blowtorch the cake took me about 10-15 minutes. If you are not serving the cake immediately, gently cover it with glad wrap and keep it in a cool dry place. Enjoy!
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