Rosemary Lemon Macarons

These delicate Rosemary Lemon Macarons combine the herbal aroma of fresh rosemary with the bright zest of lemon, creating a unique and flavorful treat. Perfect for tea time or as a delightful dessert.

Ingredients:

• 200g almond flour
• 200g powdered sugar
• 3 large egg whites
• 100g granulated sugar
• 1 tsp fresh rosemary, finely chopped
• Zest of 1 lemon
• Yellow food coloring optional
• Lemon curd for filling

Instructions:

Preheat your oven to 300F 150C and line a baking sheet with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until well combined, then sift the mixture into a bowl

In a separate bowl, beat the egg whites until they form soft peaks

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form

If desired, add a few drops of yellow food coloring for a pale lemon color

Gently fold the sifted almond flour and powdered sugar mixture into the egg white mixture, along with the chopped rosemary and lemon zest

Be careful not to overmix; you want a smooth, thick batter

Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheet, leaving space between each one

Tap the baking sheet on the counter to remove any air bubbles and let the macarons sit at room temperature for about 30 minutes to form a slight crust

Bake the macarons in the preheated oven for 15-18 minutes or until they have formed feet and are set but not browned

Remove from the oven and let them cool completely on the baking sheet

Once cooled, carefully remove the macarons from the parchment paper and match them up into pairs of similar size and shape

Spread a small amount of lemon curd on the flat side of one macaron and sandwich it with another macaron to create a cookie

Store the macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld

Bring them to room temperature before serving

Enjoy your homemade Rosemary Lemon Macarons