Lemon Macarons

For the lemon macarons, whisk (food processor) the eggs with the granulated sugar until the sugar has dissolved and the eggs are quite foamy.

Add food coloring powder and the zest of the organic lemon. Gently fold in the flour. Pour the mixture into a piping bag. Using a round nozzle, pipe small dots onto a silicone baking mat (macaron mat).

If there are little points sticking up, press them down with a finger. Leave to stand for an hour, then bake slowly in the oven at 150 degrees.

For the filling, boil white couverture with whipped cream and lemon flavoring. Cool and then squirt with a piping bag on a macaron and glue a second macaron against it.

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