Meyer lemon macarons


Checking in a hotel in N’Djamena.

Receptionist: Where are you from, Madam? 

Me: I’m from Vietnam.

Receptionist (excited): I only saw Vietnamese on TV!!!

Needless to say I feel like a celebrity. Quick, come and have my autograph when I’m still here 

Meyer lemon macarons

(Adapted from Use Real Butter)

110g blanched almonds
200g powdered sugar
Zest of 1 Meyer lemon
100g egg whites
50g sugar
2 drops yellow food coloring (optional)
lemon curd

Lemon curd:
Juice of 3 Meyer lemons
Zest of 2 Meyer lemons
50g sugar
3 egg yolks
50g unsalted butter

Macaron shells:

  1. In a large bowl, sift almond flour and powdered sugar.
  2. Add lemon zest.
  3. In a small bowl, mix sugar and food coloring until the sugar turns yellow.
  4. Whip the egg whites until foamy.
  5. Slowly add 50g sugar.
  6. Use a spatula to add almond-powdered sugar mixture.
  7. Pour batter into a piping bag fitted with a plain tip.
  8. Pipe small rounds onto 3 baking sheets lined with Silpat
  9. Tap on the table a few time to break air bubbles if any.
  10. Let them air dry for 30 minutes.
  11. Preheat oven to 300F and bake for 10 minutes.
  12. Cover with a foil and bake for another 2 minutes.

Lemon curd:

  1. In a large bowl, stir together lemon zest, juice, sugar, egg yolk.
  2. Double-boil mixture until thicken (about 15-20 minutes).
  3. Add butter.
  4. Let cool completely.


  1. Generously pipe lemon curd onto a shell
  2. Sandwich with a second shell.
  3. Refrigerate for 24 hours.
  4. Take them out about 10 minutes before serving.