This week’s Homegrown Chef, Wodonga’s Jess Naismith, of Miss Macaron, shares one of her recipes.
- 3 large egg yolks
- ½ cup icing sugar
- 1¼ tsp lemon juice
- 1 tsp lemon zest
- 4 tbsp unsalted butter at room temperature
Whisk together lemon, zest, yolks and sugar until combined in a heat proof bowl.
Sit bowl over a pot of gently simmering water and whisk until thickened and pale in colour (about five to eight minutes).
Remove from heat, whisking, adding butter one tablespoon at a time.
Once butter is combined set aside to cool (about one hour). Store in the fridge until ready to eat.
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Jess has revealed the eight flavours she will present at Thursday’s Twilight Market in QEII Square, Albury – birthday cake, mango cream, Redskin, white chocolate macadamia, salted caramel, Splice (pineapple, lime and vanilla cream, her take on her favourite icecream), Mint Slice and Snickers.
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