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Before you jump to Lemon French Macarons recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Deciding to eat healthily has great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get us to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make several small changes that can start to make a positive impact to our daily eating habits.

The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

All in all, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lemon french macarons recipe. You can have lemon french macarons using 5 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Lemon French Macarons:

1. Use 100 Grams almond flour
2. Get 175 Grams sugar powdered
3. You need 3 egg white
4. Provide 30 Grams sugar
5. Use 2 Tablespoons lemon zest

Instructions to make Lemon French Macarons:

1. In a dry mixing bowl, sift together the almond flour, the powdered sugar, and lemon zest.
2. Place the egg whites in a separate bowl and whisk until they appear frothy. Add the sugar to the egg whites and continue whisking until firm peaks form. (This is most conveniently done with an electric mixer/egg beater)
3. Add half of the dry flour/sugar mixture to the egg whites. Using a flat spatula, gently fold the egg whites back and forth until the dry ingredients have just incorporated into the mixture. Be careful not to overmix.
4. Scoop the liquid mixture into the dry bowl and continue folding back and forth, until the mixture has just incorporated itself.
5. Lay out parchment paper or silicone baking sheets on top of cookie sheets.
6. Scrape this mixture into a plastic piping bag (I used a large Ziplock freezer bag and cut a bottom corner off) and begin piping the mixture into small circles on the baking sheets. Be sure to space them about an inch apart because they will continue spreading after you have piped them out.
7. Let the batter sit on the sheets for 30-90 minutes. This allows the batter to rest and a smooth skin should form on the tops of the cookies.
8. The cookies are ready to be baked if you gently touch the tops of the cookies and no batter sticks to your finger. The surface should feel smooth and dry. I would check every 30 minutes to make sure.
9. Heat the oven to 280F (~140C). When the oven is done preheating, place the sheets in the oven and bake 17 minutes.
10. Remove the cookies and let cool (5-10 minutes). Carefully remove from the cookie sheet and place upside down for filling. Top the filling with another cookie half.
11. Fill with Lemon Curd.
12. Eat! The cookies keep well at room temperature for about 3 days.

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