Lemon Curd Macarons / Luxemburgerli
DosGatos Kitchen
DosGatos Kitchen
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  • 110 gr almond flour
  • 225 gr sugar powder
  • sugar
  • 125 gr aged egg whites
  • 50 gr sugar
  • 3 drops of yellow food colorant
  • 4 egg yolks
  • 100 gr sugar
  • 70 gr butter cut into small cubes
  • 3 gr gelatin (sheet)
  • spoon
  • mix
  • 30 minutes In a small pan mix the yolks with sugar, zest and the lemon juice. Cook the mixture on a water bath, on a low heat for 8-10 minutes, constantly stirring with a whisk until it thickens. There is a very simple way to check if the mixture is thick enough – put a wooden spoon into the pan and then remove it.
  • 3-4 cms in diameter. Drawing circles on the paper in advance (or buying a special “macarons sheet”) could help making them all the same size. When the dough (paste) is mixed correctly, after pressing the macaron, the “tail” clears up by itself forming a smooth and even round surface on the “cookie”. Leave the pan/tray with the cookies at a room temperature for 30-60 minutes until the exterior of the cookies is covered with a thin crust.



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