In spanish it is called lemon macarons, but lemons are usually called “dwarfed” lemon trees because they are less tall and have fewer branches.
This recipe is the same as the one I made in the video, but I’ve adapted it to be a little bit more compact.
I also added a little extra lemon juice to the mix.
The recipe yields around 4 cups of macarones and the only real difference is that I added a few tablespoons of extra lemon to the mixture before baking the macarone shells.
I have a little trouble remembering to put them in the oven, but they come out perfect and the finished product is not overly greasy.
You can make these ahead of time and store them in a sealed container in the refrigerator.
Enjoy the recipe, the recipe for the macaron, and the recipe video!
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