January 26, 2016
Lemon Macaron includes very few ingredients: almond flour, eggs, lemon and butter. There is only one technique that you’ll need for successful macarons; when working with this meringue, you want to deflate the foam just enough so the macaron shell bakes smoothly, without cracking. Achieving the correct texture for the macaron batter requires a couple extra minutes so that the classic foot develops. The crackling creamy texture of a homemade macaron is the reward. Details below explain the steps for making these succulent cookies successful with every batch.
Please consult The Finer Cookie’s How-To post on how to whip egg whites for more details. This recipe has been adapted from Thomas Keller’s Bouchon Bakery. For further details on the reference, please see the end of this page.
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