Lemon Verbena Macarons
Ingredients
- 200 gr powdered sugar
- 110 gr almonds (slivered, blanched, sliced, whatever you like)
- 1 tablespoon loosely packed lemon verbena leaves
- 90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
- 25 gr granulated sugar
- 1 tablespoon finely chopped lemon verbena
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