January is citrus love month, and I was honored when Junia asked me to be another co-host for the #citruslove event.
I was excited for this month’s citrusy theme. It’s timely and much needed after the sticky sweet holidays.
When everyone was brainstorming recipes for the event there were so many good ideas, it was hard to choose 1 item.
Eventually my time ran out and I needed to pick something fast.
After going through Pinterest and many of my cookbooks, macarons were the obvious choice.
Side note: I recently scored some awesome Bob’s Red Mill finely ground almond meal. I had no choice.
I often forget how delicious macrons truly are. They are fun to make too. They have so many different flavor options, but are sort of a challenge.
The shell recipe is just a basic macaron from my favorite macaron book, Mad About Macarons. I also added a bit of green food color, but need to add more next time!
This was the first time I made macarons and filled them with something other than buttercream. I never realized what I was missing out on.
I filled these macarons with a lemon lime curd. It is tangy, addictive, and adds the much needed tartness to the sweet macaron shells.
These macarons were no exception to the rule. I highly recommend waiting 1 day before eating them (warning: it’s impossible!). They taste so much better the longer you wait to eat them.
