Lemon Macarons (Print Version)

Light and delicate French macarons with bright lemon flavor in both the buttercream filling and optional lemon curd center.

# Ingredients:

01 - Superfine almond flour (70g/1/2 cup + 2 Tbsp).
02 - Powdered sugar (63g/1/2 cup).
03 - Aged egg whites (55g/about 2 large eggs).
04 - Cream of tartar (pinch).
05 - Granulated sugar (55g/1/4 cup + 1 tsp).
06 - Yellow gel food coloring (optional).
07 - Unsalted butter for filling (56g/1/4 cup).
08 - Lemon extract (4g/1 tsp).
09 - Fresh lemon zest (3g/1 Tbsp).
10 - Salt (1/8 tsp).
11 - Powdered sugar for filling (125g/1 cup).
12 - Heavy cream (10g/2 tsp).
13 - Lemon curd (15g/2 Tbsp, optional).

# Instructions:

01 - Sift almond flour and powdered sugar together.
02 - Whip egg whites to soft peaks, add sugar and whip to stiff peaks.
03 - Fold dry ingredients into meringue until proper consistency.
04 - Pipe 1 1/4 inch rounds, tap pan and pop bubbles.
05 - Let rest 30 minutes until skin forms, then bake at 315°F for 16-18 minutes.
06 - Beat butter, add lemon flavoring and powdered sugar until smooth.
07 - Pipe buttercream ring, add lemon curd center if desired, sandwich cookies.

# Notes:

01 - Must rest overnight after filling.
02 - Use kitchen scale for best results.
03 - Only use gel food coloring.

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