Ingredients

The following ingredients have 22 Servings
  • 1 cup finely ground almond flour
  • 3/4 cup powdered sugar
  • 3 large egg whites, (at room temperature)
  • 1/2 cup granulated sugar
  • Yellow food coloring
  • 1/2 batch of [Lemon Curd]
  • 1/4 cup salted butter, (softened)
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 2-3 teaspoons fresh lemon juice, (as needed)

Instruction

  • Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
  • Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
  • In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.
  • Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
  • Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the baking sheet against the counter a few times to release air bubbles.
  • Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
  • Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
  • Meanwhile, make the lemon buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, lemon juice, and lemon zest and mix again until smooth and light.
  • To fill the macaron shells, transfer the lemon buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of lemon curd, then top with another macaron shell.