Comments on: Macarons with Lemon Curd…and Why I Thought I’d Never Fall In Love (with Macs) Again

By: andrenna

andrenna — Sun, 03 Oct 2010 02:40:12 +0000

gahhh! as i sit with round 2 macaroons waiting to develop their skins, i know exactly how you feel. and i found your blog by searching for lemon curd fillings. i’m sad you didn’t post your recipe because even if it’s not perfect, i would have used it! :)

By: Metroknow

Metroknow — Mon, 22 Feb 2010 07:33:58 +0000

Macarons are one of those “when I get the guts to try it” recipes – The best I’ve ever had were in Paris at Laduree. Once you’ve had those, it elevates your standards to a completely unrealistic level. But I have to say, from the look of your results (great photos as always), I am inspired. Still chicken though :)

Best,
Metroknow
.-= Metroknow´s last blog ..February: Behind, but finally feeling better =-.

By: EZSweets

EZSweets — Mon, 22 Feb 2010 04:50:43 +0000

this is so cute! thnx for sharing delicious info!

By: Aparna

Aparna — Sun, 21 Feb 2010 14:54:00 +0000

I remember your being so happy these turned out right. They're just beautiful. Some day I shall make some like these. .-= Aparna´s last blog ..Vazhakkai Mezhukkuvaratti (Raw Plantains Cooked In Coconut Oil) =-.

By: Happy Cook

Happy Cook — Thu, 18 Feb 2010 18:59:56 +0000

Oh yes i had to try a lot sometimes to get the macs correct, there are times when my hubby got frustrated seeing me making the m again and again.
Your look so perfect.
I tried ottelonhi the first time after all the faliure of the other ones and they turned also pretty well.
.-= Happy Cook´s last blog ..Chocolate buns =-.

By: A Bowl Of Mush

A Bowl Of Mush — Tue, 16 Feb 2010 21:04:48 +0000

Wow these look really fantastic!! Yum!

By: Laurel

Laurel — Sun, 14 Feb 2010 15:30:45 +0000

Here’s my VERY thick lemon curd recipe
2 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup lemon juice
As much zest as I can pull off the lemons that made up that 1/2 cup of juice
5 T cold butter

cook the eggs, sugar, juice, and zest gently in a double boiler until very thick, stirring fairly constantly.

run through a fine mesh sieve

stir in the butter, 1 T at a time, then put into airtight containers and refrigerate. :)

It’s super thick and delicious. If using Meyer Lemons, reduce sugar a bit.

By: maria

maria — Sat, 13 Feb 2010 16:25:57 +0000

They are perfect! Nice job. I bet the lemon is amazing, great flavor choice:) .-= maria´s last blog ..Valentine‚Äôs Day Recipes =-.

By: katy

katy — Sat, 13 Feb 2010 02:17:02 +0000

i’m actually a little terrified of them! maybe i will have to try this recipe and hope for success — but nothing about those looks easy!
.-= katy´s last blog ..style: super girly (and a giveaway!) =-.

By: redkathy

redkathy — Fri, 12 Feb 2010 01:42:47 +0000

I'm so glad you were determined for maccess, these look divine!!! Really enjoyed the post. I can only hope that one day I will graduate to this level of baking. .-= redkathy´s last blog ..Warm & Gooey Peanut Butter Chocolate Cake Adventure =-.