Lemon Raspberry Macarons

Lemon Raspberry Macarons | cake recipe, dessert recipes, chocolate cake recipe, carrot cake recipe, chocolate cake, easy cake recipes, cheesecake recipe, easy dessert recipes, baking recipes, sponge cake recipe, simple cake recipe, fruit cake recipe, vanilla cake recipe, pound cake recipe, chocolate recipes.

  Lemon Raspberry Macarons

For Macarons:
  • 200 g (a skimpy 2 cups) powdered sugar
  • 100 g (1 cup) almond flour/meal
  • 100 g (3 large eggs) egg whites, room temperature*
  • pinch of salt
  • 50 g (about ¼ cup) granulated sugar
  • Red food coloring (optional)

For Raspberry Lemon Curd:
  • 6 oz or 1 heaping cup raspberries **
  • 3 egg yolks
  • ½ cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon loosely packed lemon zest
  • 4 Tablespoons salted butter, cut into chunks

For Macarons:
  1. Sift powdered sugar and almond flour together twice, throwing the leftover almond pebbles out.
  2. In a separate bowl and with a mixer, beat the room temperature egg whites and salt on medium speed until they are white and frothy.
  3. Add granulated sugar and beat until you have soft peaks.
  4. Beat in food coloring and then continue mixing until you have stiff peaks. Do not over beat.
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