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These macarons look like they came straight from your garden! Shaped just like daisies, this cookie recipe is a must-make for spring.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

45 mins
1 hr
20 mins
30 mins
2 hrs 35 mins
26 sandwich cookies


Ingredient Checklist


Instructions Checklist
  • Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.

  • Sift almond flour and 2 1/2 cups powdered sugar together in a medium bowl (break up any clumps that form with fingers).

  • In a large bowl combine egg whites and cream of tartar. Beat with a mixer on medium speed until egg whites until foamy. Gradually add granulated sugar, about 1 teaspoon at a time, and continue to beat egg whites until stiff peaks form. Sift almond flour-sugar mixture over the egg white mixture and fold in with a rubber spatula just until combined (batter should begin to fall off the rubber spatula in sheets).

  • Carefully transfer batter to a piping bag fitted with a medium round tip. Pipe the batter on prepared baking sheet in a flower shape by piping a small dot and six same-size dots that are just touching around it (similar to a daisy). If desired, carefully place small round yellow sprinkles on the center dot. Let stand 1 hour.

  • Preheat oven to 275°F. Bake cookies about 20 minutes or until cookies are just starting to brown. Cool completely on cookie sheet on wire rack.

  • Meanwhile, for filling, in a medium bowl beat cream cheese and lemon curd with an electric mixer until light and fluffy. Add lemon zest, lemon juice, 1 cup powdered sugar and salt; beat to combine. If desired, tint filling with yellow food coloring. If necessary, cover and chill until firm enough to pipe. Transfer filling to a piping bag fitted with a small round tip.

  • To assemble cookies, pipe filing on the flat side of half of the cookies. Top with remaining cookies, flat sides down.

Nutrition Facts

164 calories; fat 7g; cholesterol 6mg; saturated fat 1g; carbohydrates 24g; insoluble fiber 1g; sugars 21g; protein 3g; vitamin a 48.6IU; vitamin c 0.4mg; folate 0.8mcg; sodium 37mg; potassium 24mg; calcium 28mg; iron 0.4mg.