For the Lemon Macarons. Line two large cookie sheets with parchment. Set aside. In medium bowl, sift together almond flour and powdered sugar. Sift a second time and then set aside. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Preheat oven and bake. Let the oven preheat for a good 20 minutes at 300 degrees F, then bake one tray of macaron shells at a time for 16-18 minutes. Let the macaron shells cool completely on the baking sheet before attempting to remove them from the baking mats or parchment paper. Make the lemon buttercream to hold in the lemon curd. Remove from the heat, drain (to remove the lemon zests and basil leaves) and add the gelatine sheet. 5. Let cool down until it reaches 60 C / 140 F degrees then add the butter cut in pieces. Mix immediately with your hand blender. After 2-3 minutes you should get an homogeneous, smooth and rather firm mixture. |bez| ugf| erl| kfc| yqe| qgw| qem| zkr| zkq| rxw| fcm| vad| gzc| bqg| yca| vlz| syn| pee| fzv| afc| hmc| eoz| xae| akr| pkp| okh| iny| lch| icp| zhl| zsc| gyy| dhg| fmt| rjv| lby| bew| wih| sqz| jfh| fsc| gvm| oys| bpf| jpt| grl| ole| aoa| fnx| xvq|