Lemon Macarons

• Prep1 h
• Cook46 min
• Total3 h 30 min
• Serves28

Ingredients

Lemon curd

• Zest of 1 lemon, peeled in strips without the white pith
• 100 g granulated sugar (1/2 cup)
• 80 g fresh lemon juice (1/3 cup, from 2 or 3 lemons)
• 2 large eggs
• 50 g unsalted butter, in pieces (3 1/2 tbsp)

For the shells

• 110 g superfine blanched almond flour (1 cup)
• 110 g powdered sugar (scant 1 cup)
• 100 g egg whites, at room temperature (from about 3 large eggs)
• 100 g granulated sugar (1/2 cup)
• 1/8 tsp cream of tartar, optional
• Lemon yellow gel food coloring

Lemon buttercream

• 100 g unsalted butter, softened (7 tbsp)
• 140 g powdered sugar (1 1/4 cups)
• 40 g lemon curd, from above (3 tbsp)
• 1 pinch salt

Instructions

1. Place the lemon zest and sugar in the mixing bowl and blend 15 sec/speed 10. Add the lemon juice, eggs and butter and cook 10 min/80°C (175°F)/speed 4. Pour the curd into a jar, press plastic wrap onto the surface and refrigerate for at least 2 hours.
2. Wash and dry the mixing bowl very well. Line 2 baking sheets with parchment paper or silicone mats. Place the almond flour and powdered sugar in the bowl and blend 10 sec/speed 10. Sift into a large bowl, pressing it through with a spoon, and discard any coarse bits left in the sieve.
3. Wipe the clean, dry mixing bowl and butterfly whisk with a paper towel dampened with lemon juice or vinegar. Insert the butterfly whisk, add the egg whites, granulated sugar and cream of tartar and whip 5 min/50°C (122°F)/speed 3.5. Remove the measuring cup and whip 8 min/speed 4, adding the yellow color in the last minute, until thick, glossy and stiff.
4. Remove the butterfly whisk and scrape the meringue onto the almond mixture. Fold with a large spatula, pressing the batter against the side of the bowl, 40 to 50 strokes, until it flows off the spatula in a thick ribbon that sinks back into itself in about 10 seconds.
5. Pipe 3.5 cm (1 1/2 in) rounds about 3 cm (1 1/4 in) apart with a 1 cm (1/2 in) round tip. Rap each sheet firmly on the counter 4 times and pop any bubbles with a toothpick. Let them rest 30 to 60 minutes, until the tops no longer feel sticky, and preheat the oven to 150°C (300°F).
6. Bake one sheet at a time on the middle rack for 16 to 18 minutes, until the shells have risen on their ruffled feet and peel off the paper cleanly. Let them cool completely on the sheet.
7. Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add the powdered sugar, 40 g of the cold lemon curd and the salt, put the measuring cup in place and whip 2 min/speed 3.5, scraping down halfway, until fluffy.
8. Pair the shells by size. With a small star tip, pipe a ring of lemon buttercream around the edge of half of them, spoon 1/2 tsp of lemon curd into the center and press the other shells on top.
9. Refrigerate in an airtight container for 24 hours, so the shells soften to the classic chewy texture. Serve at room temperature, with a few lemon halves beside them.

Tips

• Peel the zest with a vegetable peeler and leave the white pith behind: it makes the curd bitter.
• The leftover lemon curd keeps 1 week in the refrigerator. Spread it on toast, swirl it into yogurt or spoon it over pound cake.
• Central Florida humidity slows the drying time. Run the air conditioning or a fan nearby; on rainy days the shells may need up to 90 minutes before they feel dry to the touch.
• Filled macarons keep 4 days in the refrigerator or 1 month in the freezer in an airtight container.