Lemon Meringue Macarons

These tart and sweet lemon macarons will delight your palate. Theyre the ideal combination of fluffy meringue, zesty lemon curd, and crisp almond shells. Your friends and family will be impressed by these delicate treats.

Ingredients:

• 200g almond flour
• 200g powdered sugar
• 150g granulated sugar
• 4 large egg whites
• 1/2 tsp lemon zest
• Yellow food coloring optional
• Lemon curd for filling
• 1 cup water
• 1 1/2 cups granulated sugar
• 4 large egg whites
• 1/2 tsp cream of tartar

Instructions:

Into a bowl, sift together powdered sugar and almond flour

Beat four egg whites until frothy in a different bowl, and then gradually stir in granulated sugar until stiff peaks form

Until the batter is smooth and glossy, fold the almond flour mixture into the egg white mixture

Zest the lemon and, if desired, add a few drops of yellow food coloring to the batter

Spoon the batter into a piping bag, then pipe tiny rounds onto a parchment paper-lined baking sheet

Allow the macarons to rest for half an hour after tapping the baking sheet against the counter to release any trapped air

Set the ovens temperature to 300F, or 150C

The macarons should be baked for 15 to 18 minutes, or until their tops are smooth and firm and they come off the parchment paper easily

As the macarons cool, prepare the lemon curd filling by bringing water and sugar to 240 degrees Fahrenheit 115 degrees Celsius in a saucepan

Beat together 4 egg whites and cream of tartar in a separate bowl until stiff peaks form

Pour the hot sugar syrup into the egg white mixture gradually while continuing to whip the mixture until it cools and takes on a glossy appearance

Spoon lemon curd and a dollop of meringue filling into each macaron

For optimal flavor, sandwich the macarons together and keep them chilled for at least a day before serving