Lemon Macrons With Honey Buttercream

Today’s bake fresh Lemon oops I mean Lemon Macron’s :p. Flat top, perfect feet and crunchy munchy delights with homemade Honey Butter cream filling. They are yummers.¬†Am sure you will love this treats. With little effort this flat top beauties can be all yours. These macrons contain eggs and so those who don’t have eggs can opt for aqua faba.

So here’s the recipe. Hope you will love it.




  • For shells
  • 1 cup Icing sugar
  • 3/4 cup blanched almond flour
  • 2 egg whites(the egg should be fresh and whites should be separated a day ahead and should be kept in fridge)
  • 4 tbsp sugar
  • 1/2 tsp lemon zest
  • 3 pinches yellow color
  • 1 tbsp lemon juice
  • For Honey Butter cream
  • 2 egg yolks
  • 3.5 tbsp milk
  • 3 tbsp butter
  • 6 tbsp Butter


  1. For making macron shells
  2. Seive almond flour and icing sugar 2-3 times to remove any big chunks.
  3. Bring egg whites and beat till frothy. Slowly add 4 tbsp sugar and beat till stiff peaks.
  4. Add lemon zest,lemon juice and yellow color and beat again.
  5. Fold in the icing sugar and almond flour mix till it looks like a lava and will hold shape for 30 seconds.
  6. Pipe these in a slip mat or parchment paper and tap to remove any air bubbles.
  7. Let this dry for 30 mins or till it doesn't stick to your fingers when touched.
  8. Bake this in preheated oven at 160 degree for 15 mins.
  9. Let it cool completely and then remove it from parchment paper.
  10. For Honey Butter cream
  11. Whisk egg yolks till well combined. Add milk and sugar and cook it till it looks like thick custard.
  12. Let it cool completely and then add honey and butter and whisk till stiff peaks.
  13. Assembling the Macarons:
  14. Pipe butter cream in one side of macaron shell and sandwich it with other macaron. Store it in airtight container.



Sun-dry Potato Chips

Hello friends posting after long time since i had some personal work. But am back with this amazing recipe of sun dry potato that my mom use to make. I have very fond memories attached to these chips. They are crisp and light you bake them or deep fry and kids will just love it.

Here goes the recipe


  1. 4 large potatoes washed cleaned and wiped dry
  2. Water to boil potatoes and some more for rinsing
  3. 1/8th tsp alum
  4. salt according to taste


Peel potatoes and slice them as thin as you can and place them in water so that they don’t get the brown color.

Now in a big vessel bring water to boil and add in salt and alum. To this add the sliced  potatoes. Adding alum makes the potatoes crisp and helps retain the color even after frying.

Now cook this potatoes till they are firm. they shouldn’t be over cooked.Now drain this water and wash it 2-3 times. Pat them dry and let them dry under sun for 2-3 days or till they are dry and crisp.

Store them in airtight jar and fry as and when needed.