Meyer Lemon Macarons
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest (packed)
- 1/4 teaspoon Kosher salt
- 6 tablespoons unsalted butter, cubed
- 68 grams egg whites, aged at room temperature for 24 hours
- 34 grams granulated sugar
- 75 grams blanched almonds
- 136 grams confectioner's sugar
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (75 grams)
- Meyer lemon, juice (1/3 cup)
- Meyer lemon, packed zest (1 tablespoon)
- Cooking & Baking
Confectioner's sugar (136 grams)- Granulated sugar (1/3 cup)
- Granulated sugar (34 grams)
- Kosher salt (1/4 teaspoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Refrigerated
- Egg whites (68 grams)
- Egg yolks, large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published March 24, 2010 (2 years ago).
8 people saved this recipe.
