LEMON CURD MACARONS

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it’s not touching the water.

Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler. Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it becomes thick and paler in color.. If the lemon curd isn’t thickening, turn up the heat and continue to constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth. If desired, pass through a fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge.

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar. Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form. Add in the yellow food coloring if desired, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you overmix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled. Match up your shells before filling, and then turn one side over.

Pipe the cooled lemon curd in the center of the shell, leaving a little bit of room on the sides. Then top with the other shell.

Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.