Lemon and basil you say? How about basil and lemon? Either way you spin it, these Lemon Basil macs are just about the best combination of sweet and savory you every did meet. It all started in my garden, well, the lemon technically started as a bush somewhere, but it didn’t meet basil until that herb was a full-fledged plant sitting on a nursery shelf, asking me, a baker to buy it. (That was a little Jerry McGuire-ish, but moving on…)
So I planted said basil plant, and being in love with all things pesto, pasta, pretty much honoring all my Italian roots, I decided to bring the love into the macaron world as well. INTRODUCING: Lemon Basil Macarons.
These macarons are actually very simple, let’s walk you through it.
First, bake up a batch of our amazing macarons. Here is the recipe. Yep, you got it. Now add some coloring to it to make them a sunny yellow color. I have lots of tips and tricks on my Instagram about how color works, which colors to use and how to jump into the color world. Swipe through my Stories to get started. For this pretty hue, try using five drops of Wilton Color Right.
To the cup of buttercream, add:
1 teaspoon fresh lemon juice
1/2 large leaf of basil, finely minced.
Stir them into until well-blended.
Now for the fun part (she says). Let’s make a glaze.
1 cup powdered sugar
1 tsp milk or water (may need to add a drop or two more if the glaze is too thick)
Add the other half of the chopped basil leaf, and and 1 teaspoon of freshly grated lemon zest.
Mix the glaze together and carefully dip the tops into the glaze, scraping any excess off and placing it on the flat side to dry (with the tops of the shells facing up). Once the glaze has completely dried, pipe the buttercream on the lower shell, and place the top on.
See how simple that was? Think you will try it?
The combination of lemon and basil is surprising. For another fun taste, finely minced rosemary also works well.