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Lemon Verbena Macarons

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Lemon Verbena Macarons

Ingredients

  • powdered food coloring kit (8 colors)
  • 200 gr powdered sugar
  • 110 gr almonds (slivered, blanched, sliced, whatever you like)
  • 1 tablespoon loosely packed lemon verbena leaves
  • 90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
  • 25 gr granulated sugar
  • 1 tablespoon finely chopped lemon verbena
  • 8 ounces (1 package) cream cheese, room temperature
  • 1/4 cup powdered sugar, sifted
  • zest and juice of one lemon
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