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Pink Lemonade Macaron

Jennifer Carroll, adapted from a recipe by Tariq Hanna, executive chef at Sucré, A Sweet Boutique, in New Orleans

INGREDIENTS

1/2 cup

Egg whites

1 cup

Almond flour

1/3 cup

Pink lemonade mix, powdered

3 cups

Powdered sugar

2/3 cup

Sugar

1 tbsp

Vanilla

2 sticks

Butter, fresh

1/2 cup

Heavy cream

View Detailed Directions