Macarons

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travellingtrixie
travellingtrixie

I just tried my hand at making french macarons. It wasn't a bad first attempts and the cookie part came out OK. Needs some work but they looked OK.

But the filling I made was terrible What would one use to fill the sweet, light, airy cookies that doesn't taste like sugar? I wanted a lemony filling.

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midwesterner
midwesterner

Maybe a skim of (purchased) lemon curd? I've had great luck using Dickinsons brand as a cake filling. I was quite surprised to read on that link it is now part of Smuckers.

Take your initial estimate, double that and add 20 percent.
It always takes more time and money than you think it should.
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loubbylou
loubbylou

Not sure if this article will help you. Although it is for chocolate macarons, it may give you some ideas on how to make the filling taste better?

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/17/how-to-cook-perfect-chocolate-macarons

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vinnyd
vinnyd

Home made lemon curd keeps for a quite a while and is wonderful stuff. I think it would work. You'd have to have it at room temperature, not chilled, when you spread it.

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