Recipes and Cooking Easy Flower Macarons 4.0 (1) Add your rating & review These macarons look like they came straight from your garden! Shaped just like daisies, this cookie recipe is a must-make for spring. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 22, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Stand Time: 1 hr Bake Time: 20 mins Cool Time: 30 mins Total Time: 2 hrs 35 mins Servings: 26 Yield: 26 sandwich cookies Jump to Nutrition Facts Ingredients 2 ½ cup almond flour or almond meal 2 ½ cup powdered sugar 6 egg whites, at room temperature ¼ teaspoon cream of tartar ½ cup granulated sugar ½ 8 ounce package cream cheese, softened 1 - 2 tablespoon lemon curd Zest of 1 lemon 2 teaspoon lemon juice (optional) 1 cup powdered sugar Pinch of salt Yellow gel food coloring (optional) Directions 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. Matthew Clark Rate it Print Nutrition Facts (per serving) 164 Calories 7g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 26 Calories 164 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 37mg 2% Total Carbohydrate 24g 9% Total Sugars 21g Protein 3g Vitamin C 0.4mg 2% Calcium 28mg 2% Iron 0.4mg 2% Potassium 24mg 1% Folate, total 0.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.