slightly obsessed....

I can't stop! I just keep wanting to make more batches to perfect them.

Here's another recipe I tried.

Lemon Macaro(o)ns (batter recipe from A la cuisine, with changes by moi)

1 1/2 cups icing sugar

1 cup ground blanched almonds

-sift, and then grind/mix together in a food processor. I use a Cuisinart Mini-Prep Plus

3 egg whites

-microwave for 10-12 seconds

add pinch of salt

-start mixing with mixer until foamy

slowly add 1/4 cup granulated sugar

-continue mixing for about 2 more minutes, until stiff peaks form.

Fold the dry ingredients into the egg whites, and when almost combined, add 1/2 tsp lemon extract and 6 drops of yellow food coloring.

Stop folding as soon as it looks mixed/smooth.

Pour into big Ziploc bag, and cut the tip off. Pipe onto parchment paper lined cookie sheets in ONE INCH hershey kiss like circles. If you make them too big, they'll collapse. (learned this the hard way...)

Let the batter sit for 15 minutes, and then bake at 325 degrees F for 10 - 11 minutes. My oven is a little hot it seems, and 325 makes them a bit too hard, so I use my oven at 300 degrees instead. We tried a lower temp at my mother in laws place, but then they collapsed, and were too soft. So start by trying 325 until you know how they work in YOUR oven.

I made a simple lemon buttercream for the filling. I didn't even measure, but I mixed about 3 tbsp butter with 1/2 cup of icing sugar and a couple tsp's of whipping cream with yellow color and a lil splash of lemon extract. Once the macarons are cooled completely, ice them and make little sandwiches. :)

They were soft and chewy and lemony... yum!

I made raspberry ones tonight...... someone stop me! Or someone tell me what flavor to try next! :)