Comments on: Lemon Macarons

By: Lynn

Lynn — Tue, 13 Feb 2024 15:38:41 +0000

In reply to Katja Beh-Forrest. Thanks so much, Katja! You did some amazing work!

By: Katja Beh-Forrest

Katja Beh-Forrest — Mon, 12 Feb 2024 15:47:27 +0000

Wow. The photos are the most helpful part of this recipe followed by all of the trouble-shooting you had. I read it SO many times, and went for it. It did take awhile to whip the one egg white & sugar, but that was the only worrying part. Well, that and macronage! But they’re beautiful and possible with preserverance.

By: Lynn

Lynn — Mon, 12 Jul 2021 18:06:26 +0000

In reply to April. Hey, April-- I can assure you this recipe works, as I tested it many times (which you can read about in the post). If you're having trouble turning egg whites + sugar into meringue, make sure you're using fresh egg whites and not egg whites from a carton which are pasteurized. A 1:1 ratio of granulated sugar to egg whites is standard for meringue/macaron base.

By: April

April — Sun, 11 Jul 2021 22:45:50 +0000

Okay I tried this twice and there is no way I could get 30g of eggs whites and 30g of sugar to beat to anything beyond marshmallow fluff stage. So I added the dry anyway on take 2 and it was a clump of dry hard stuff. Not enough moisture from part 1 to sustain part 2.

By: Lynn

Lynn — Tue, 04 Aug 2020 13:08:47 +0000

In reply to Maria. Hi, Maria-- yes, you can, but the lemon flavor won't be as strong. Enjoy!

By: Maria

Maria — Tue, 04 Aug 2020 12:59:01 +0000

Can I make these without the lemon extract?