{"id":6100,"date":"2018-11-12T11:57:43","date_gmt":"2018-11-12T10:57:43","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/macarons-citron\/"},"modified":"2023-08-12T09:12:48","modified_gmt":"2023-08-12T08:12:48","slug":"lemon-macarons","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/lemon-macarons\/","title":{"rendered":"Lemon macaroons: 6 steps to success"},"content":{"rendered":"

You may have seen it on Instagram, I was invited to Lyon at the Chocolaterie S\u00e8ve<\/a> to learn how to make macaroons. Richard S\u00e8ve (and his wife Ga\u00eblle, it’s a team!) are among the few chocolatiers in France to produce their own chocolate (what we call a bean-to-bar chocolatier). I learned a lot of stuff about macaroons that I’m going to share with you. But before, I had already made lemon macaroons by picking from Christelle’s pastry recipes (I know they always work very well!). I therefore present to you today the lemon macaroons<\/strong> according to “Once upon a time the Pastry”. And I will give you the recipe and tips from Richard S\u00e8ve in another article.<\/p>\n

So a little detail to start with, before I hated making macaroons! To be honest, it’s the only recipe that I’ve failed more often than succeeded in my life ^^. I find it super long and as I usually ended up missing my shells, the time investment seemed insurmountable! But I’m starting to master it, I think I’ll do it more often in the future.<\/p>\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n