Lemon Cream Macarons

Ingredients

• 250 g powdered sugar
• 200 g ground almonds (peeled)
• 4 egg whites
• 1 pinch salt
• food coloring (yellow)
• 75 g softened butter
• 3 eggs
• 225 g sugar
• 3 untreated lemons (juice and zest)

Instructions

1. 1.

   Preheat the oven to 180°C fan or conventional heat.

2. 2.

   Add the sugar and almonds to a blender and grind as finely as possible. Sift the sugar‑almond powder onto a baking sheet through a sieve. Roast lightly in the preheated oven for 2–3 minutes. Beat the egg whites with salt until very stiff snow forms. Carefully fold in the food coloring. Sift the sugar‑almond mixture over the meringue and gradually fold it in using a spatula.

3. 3.

   Lower the oven temperature to 150°C fan or conventional heat.

4. 4.

   Fill a piping bag fitted with a large round tip with the batter. Pipe small half‑spheres (about 2 cm diameter) onto parchment paper, spaced apart. Bake for 25–30 minutes, leaving the oven door slightly ajar.

5. 5.

   Remove the finished macarons from the oven. Carefully lift one corner of the parchment and pour a little cold water over the tray. Distribute the water evenly so the macarons cool faster and release more easily. Gently lift the macarons with a spatula. Place half of them with the domed side down and the other half with the domed side up on a clean work surface.

6. 6.

   For the filling, beat the butter with an electric hand mixer until fluffy. Gradually fold in the eggs slowly. Transfer the mixture to a heat‑proof bowl over simmering water, add lemon juice and zest gradually while beating until it thickens (do not boil!). Pour the hot lemon curd into clean jars and seal immediately. Let cool.

7. 7.

   Spread a small amount of filling on each macaron and assemble.