Courgette Macaroons with Lemon Icing


As you will have seen from the title, these are not ordinary macaroons. For a start, the recipe was supplied to us by our favourite caterer, food stylist and Princess of the Plate, Kate Wesson; this means it will not only be delicious but quite interesting too. Kate does not cook ordinary food. Well, okay, she does if you insist upon it, and of course the customer is always right, but give her free reign as we like to do at our exclusive soirées, and you are likely to be served something like this; mouth-watering, scrumptious and a delight to behold. The photo has been expertly rendered by our favourite food photographer, Charlotte Tolhurst. Cook and enjoy!

Courgette Macaroons (c) Charlotte TolhurstPreparation Time: 35 mins.
Cooking Time: 25-30 mins.
Serving: Makes about 30.


175g ground almonds
75g Sifted Icing sugar
1 level tsp ground rice
225g Granulated sugar
1 courgette grated
Juice and zest of 1 lemon
3 large egg whites
2 tbsp poppy seeds
Rice paper


Preheat the oven to a temperatures of 150ºC / 300ºF / Gas Mark 5.

– In a bowl, mix together the ground almonds with 25g of the icing sugar, ground rice and the granulated sugar.
– Stir in the unbeaten egg whites, juice of half the lemon, zest of the whole lemon and the grated courgette into the dry ingredients. Spoon the mixture into a piping bag with a 2cm nozzle on the end.
– Pipe out rounds of the mixture onto your rice paper, allowing space between each for expansion when cooking.
– Sprinkle each biscuit with poppy seeds and bake for 25-30mins until tinged golden brown. Leave them to cool completely before icing.
– To ice the biscuits, mix the remaining icing sugar with a squeeze of lemon juice. Add more lemon juice if required to produce an icing that is of a good consistency for drizzling. Drizzle onto your biscuits or alternatively ice on using a piping bag and a small round nozzle.

Serve as a snack for afternoon tea or as a canapé or amuse bouche at a dinner party.


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