| lime curd |
Sandwich |
| 125 ml lime juice |
strained |
bring to simmer over low heat, stirring occasionally |
Whisk yolks, then whisk in 1/3 cup lime juice. Bring the rest of the juice to a simmer, then whisk the yolk mixture into it. Whisk 3–4 minutes or until it begins to thicken and bubble slightly around the edge. Do not allow to boil. |
Place in a small non-reactive bowl, press plastic wrap against surface, and refrigerate at least 2–3 hours or until cold and thick. |
| 85g unsalted butter |
cut into pieces |
| 110g sugar |
|
| 4 large egg yolks |
|
| macaroons |
| 4 large egg whites |
|
Beat in a double boiler until egg whites are hot and sugar is dissolved. Remove from heat and keep beating until cool and stiff. |
Pipe 3cm disks, leaving 3cm gap, onto a baking tray lined with parchment paper. Let dry, uncovered, at room temperature 1 hour. Bake in slow oven 10 minutes or until risen, smooth, and crackled around the edges. Leave to cool on a wire rack. |
| 115g sugar |
| 2 tablespoons water |
| 185g icing sugar |
process very fine |
|
Gently fold in |
| 170g unsweetened coconut flakes |
| 2 tablespoons light corn syrup |
|
Gently fold in |