The first time I made French macarons was a total success. The second time I made French macarons was complete failure.
These exotic sandwich cookies have bestowed upon me many feelings of anxiety, frustration, and disappointment over the years, and yet I continued to make them. The amazement on friends’ faces when they receive French macarons as gifts, the way French macarons pair perfectly with a cup of Earl Grey tea, and the triumph I feel upon making a good batch of French macarons seem to outweigh the labor and diligence they necessitate.
Citrus is abundant at Tucson CSA these days (we received ruby red grapefruits, Meyer lemons, and oranges in this week’s share alone), and I was inspired by my love for both French macarons and Meyer lemons to make these Meyer Lemon French Macarons. They require a bit of foresight and a bit of time, but they’re the best addition to (and star of) any cookie platter.
If you’ve never had a French macaron, here’s what to expect from these Meyer Lemon French Macarons: two sweet, chewy cookies brought together by a generous scoop of creamy, lemony buttercream. Too pretty to eat, yet too good not to eat. So rewarding that you’ll want to make two more batches even if it means you won’t go to bed until 3:00am. Are you ready for this exciting new relationship? I think you are.
Note: Use your leftover egg yolks to make these Soft Meyer Lemon Cookies!