24 Serves
169 Mins
Pulse the almond flour and powdered sugar in a food processor until finely blended, then sift the mixture twice to ensure a smooth texture. Stir in the lemon zest and lavender.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Pulse the granulated sugar in a food processor until it reaches a very fine consistency.
In a stand mixer, whip the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add the fine granulated sugar while whipping until stiff, glossy peaks are achieved.
Gently fold the dry almond mixture into the meringue in three batches until the batter is smooth and flows like lava.
Transfer the batter to a piping bag fitted with a large round tip. Pipe one-inch rounds onto baking sheets lined with parchment paper.
Tap the baking sheets firmly against the counter to release air bubbles. Let the macarons rest for 60 to 120 minutes until a dry shell forms on the surface.
Preheat the oven to 150°C. Bake the macarons for 5 minutes, rotate the pan, and bake for an additional 8 minutes until the feet are set.
Cool the macarons on the baking sheets for two minutes, then transfer them to a wire rack to cool completely before filling with lemon curd.
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Italian4
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