My many earlier attempts of making macarons were met with failure. I read blogs and approached the cookies with science, however, I could never make good macarons. So I finally decided to get external help-I signed up for a cooking class at Sur La Table.

Taking this cooking class was the best choice I made for this project. I learned so much and improved my technique. You can find details of my experience in my journals. At the class, we made Earl Grey Macarons with Honey Buttercream and Pistachio Macarons with Dark Chocolate Ganache. I was also given a recipe packet, and that recipe is the current one I use today.

For the lemon macarons, I added some lemon zest into the meringue. I wanted a bright yellow for these shells, so I add a larger amount of yellow food gel. I paired the lemon shells with a lemon curd. I was nervous when making the curd because it involves heating eggs, and it is easy to cook the eggs. These macarons had a really good lemon flavor but could perhaps use a little more lemon in the curd.