Tuesday, 26 February 2008

finding that lemons are surprisingly hard to photograph.

Macaron-A-Day #4: Citron

This lemon macaron reminded me almost exactly of the flavour of my Nanna's lemon meringue pie. It had the super-sweetness of condensed milk balanced by the sharp tang of lemon juice.

The texture of course was different, and on the whole lighter, but had a similar crunch mixed with a slight chewiness.

I think this one might also have had the tiniest dash of rosewater, which gave it a lovely delicate floral note.

PS. My Nanna says the trick to a good lemon meringue pie is to use under-ripe lemons.

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