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.



Creme Brule Chiffon Cake

Hello friends  hope you all are doing good.This cake takes me down to my memory lane. My mom use to make the most yummiest chiffon cake and top it with cooled custard. I just loved the combo custard and cake. On my last visit she handed me this recipe which she saw in TV show. She didn’t know the chefs name but she liked the recipe very much. She wanted me to try it as both my mom and dad are diabetic and so she can’t try it.
This cake is best for those who don’t like over frosted cakes. The cake has three layers caramel custard and the chiffon cake. I wanted to try this cake for our anniversary but couldn’t as I was away from in my native.

So here’s my take on Creme Brulé Cake.Hope you all will like.


For the Caramel

  1. 1/2 cup sugar

For custard

  1. 3 whole eggs
  2. 200 gm condensed milk
  3. 200 gm evaporated milk(refer notes)
  4. 1 tsp vanilla essence
  5. 2 tbsp granulated sugar

For the chiffon cake

  1. 1/2 tsp baking powder
  2. 2 tbsp water and 2 tbsp milk dissolved together
  3. 1 tsp lemon rind
  4. 3 egg yolks
  5. 1/3 cup granulated sugar
  6. 3/4 cup cake flour
  7. 2 tbsp oil

For meringue

  1. 3 egg whites
  2. 1/2 tsp lemon juice
  3. 1/3 cup granulated sugar


First we will make the first layer of the cake that’s the caramel. For making caramel place sugar in your 8’inch cake tin and let it melt by own. Stir in between and let it reach light golden color. Switch of the gas and keep it aside.

Now we will make the second layer the custard. For custard beat eggs and sugar till sugar dissolves. Add evaporated milk and condensed milk. Mix well and add vanilla. Strain this mixture and pour it in the cake tin.

Next we will make the chiffon cake.First beat egg yolks and sugar till pale and fluffy and till sugar completely dissolves. Now add in the milk water mix and give it stir. Sieve in the baking powder and cake flour. Mix it well along with the egg mix. Add in lemon rind combine and keep aside.

Now for meringue beat egg white with sugar and lemon juice till its doubled its volume and is glossy.

Now fold in the meringue with the egg yolk and flour mix with cut and fold method. Add meringue in 3 additions. Mix carefully. Now add this mix above the custard mix. Bake this @ 180 degree celcious for 45- 50 mins by placing the cake tin above  a big oven proof dish with water. So that it cooks slowly in steam. After 25 mins open the oven and cover it with aluminium foil so that the upper part doesn’t get over brown. After the specified time check the done-ness with toothpick if its done the toothpick will come out clean. Cool the tin completely and then unmold. This can be served chilled or warm. Enjoy.



For evaporated milk i have take 400 gm full fat milk and reduced it till it reached half of its quantity.