These Lemon Verbena Macarons are a burst of citrusy delight, perfect for sharing your passion for baking. The subtle lemon verbena flavor adds a unique twist to the classic macaron, making them a delightful treat for any occasion.
Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged for 24-48 hours. 50g granulated sugar. 2 tsp lemon verbena extract. Yellow food coloring optional. Lemon zest for garnish optional.
Instructions: Sift almond flour and powdered sugar together in a bowl. In a separate bowl, whip the egg whites until frothy, then gradually add granulated sugar and continue whipping until stiff peaks form. Fold the almond flour mixture into the egg whites, being gentle to maintain the airiness. Add lemon verbena extract and a few drops of yellow food coloring if desired, and gently fold until the batter is smooth and shiny. Transfer the batter to a piping bag with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles and let the macarons rest for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they have formed feet and are set but not browned. Remove from the oven and cool completely on the baking sheet. Once cooled, gently peel the macarons off the parchment paper and sandwich them together with lemon verbena buttercream or your favorite filling. Garnish with lemon zest if desired. Serve and enjoy these delightful Lemon Verbena Macarons!
Prep Time: 30 minutes
Cook Time: 15 minutes
accueil periscolaire
