(Untitled)

[lanie_lou]

Parisian-Style Lemon Macaroons

For the lemon-curd filling:

4 ounces (1 stick) unsalted butter

1 cup superfine sugar

3 large eggs, beaten Zest of 2 lemons

Juice of 2 lemons

For the macaroons:

1 cup almond flour

1 1/4 cups confectioners' sugar

3 large egg whites, at room temperature

Pinch of salt

* cup superfine sugar

10 drops yellow food

Comments

[tesseractive]

That sounds amazing. I think I must try this sometime.

[lanie_lou]

That was generally a post for my own reference before it got taken off the NYT archive. It is supposedly the recipe for some very famous Hermes macarons.