French Macaroons Recipe

Why not make these pretty French macaroons for your loved one, display in pretty tissue paper and place them in a gift box..

"French Macaroons Recipe"

This French macaroons recipe is a favourite with my daughter who cherishes a dream of opening up a Chocolatier on the Left Bank in Paris. Oh the dreams of youth! Try baking these lemon macaroons for a special occasion, we guarantee they taste as good as they look!

French Macaroons Recipe

What you need
  • 2 large egg whites"French macaroons recipe"
  • 2 tbsp sugar
  • 1 tsp finely grated fresh lemon zest
  • 1/4 tsp pure vanilla extract
  • 60g ground almonds
  • filling: mascarpone or Natural Mothers Lemon Curd

What to do Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour.
"French Macaroons Recipe"Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in the ground almond. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet. Bake them until they slightly golden in places for around 20 minutes, then carefully lift the tin foil with the macaroons from the baking sheet and transfer them to a rack to cool down.  Peel the macaroons from tinfoil and fill them with a blend of mascarpone and lemon curd if you wish, and serve.

Bonne Appétit x

Try these super tasting, super easy Lemon Butter Cookies too

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Photo credit

French Macaroons Recipe

Rating: 51

Cook Time: 20 minutes

Yield: 8

French Macaroons Recipe

This French macaroons recipe is a favourite with my daughter who cherishes a dream of opening a Chocolatier on the Left Bank in Paris. Oh the dreams of youth! Try baking these lemon macaroons for a special occasion, we guarantee they taste as good as they look!

What you need

  • 2 large egg whites
  • 2 tbsp sugar
  • 1 tsp finely grated fresh lemon zest
  • 1/4 tsp pure vanilla extract
  • 60g ground almonds
  • filling: mascarpone or Natural Mothers Lemon Curd

What to do

Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour. Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in the ground almond. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet. Bake them until they slightly golden in places for around 20 minutes, then carefully lift the tin foil with the macaroons from the baking sheet and transfer them to a rack to cool down. Peel the macaroons from tinfoil and fill them with a blend of mascarpone and lemon curd if you wish, and serve. Bonne Appétit x

http://naturalmothersnetwork.com/healthy-eating/healthy-recipes/healthy-spring-recipes/natural-mothers-lemon-macaroons/

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Category: spring recipes

Profile photo of Rebecca Watkins

About the Author ()

Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca's days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.

Comments (4)

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  1. Yum. These need to be in my kitchen stat! Thanks for sharing the recipe. I love your photos, too!

  2. Christine says:

    Oh, those look so good. I might have to make these very soon.

  3. A Waugh says:

    Gosh, these look good! The yumminess jumps right out of the pictures. Are they made with both almond meal and coconut? or is it one or the other? You’ve stated “ground almonds” in the ingredients but say coconut in the instructions. Just wondering.

    • Profile photo of NMNadmin NMNadmin says:

      Thank you for your kind comment and also for bringing the recipe mistake to my attention, almond not coconut! That was a typo that slipped through the proof-read- my apologies!