Lemon Verbena Macarons
- - 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (110 gr)
- Lemon, zest and juice of (1)
- Lemon verbena, loosely packed leaves (1 tablespoon)
- Lemon verbena (1 tablespoon)
- Cooking & Baking
- Food coloring kit, powdered (1)
- Granulated sugar (25 gr)
Powdered sugar (200 gr)- Powdered sugar (1/4 cup)
- Dairy
- Cream cheese (8 ounces)
- Refrigerated
- Egg whites (90 gr)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published July 31, 2011 (1 year ago).
25 people saved this recipe.
