Triple Lemon Macarons

For the shells:
Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed). Set aside.

Process almonds, powdered sugar and dried lemon zest in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl and set aside.

Combine egg whites and granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites and sugar until stiff peaks, adding the food coloring during the last minute of beating the egg whites. My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2 minutes on speed 8. If you do this they should stay put if you hold the bowl upside-down.

Add the dry mixture into the egg whites. Using a spatula, smash dry ingredients into the egg white, flattening the mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).

Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional). Using circle guides or do it freehand and pipe about 1 1/4″ circles onto the prepared baking sheets (they will spread to about 1 1/2″), keeping them at least 1-2″ apart to allow for spreading. Do this same method for the second baking sheet.

Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan and give it another few slams to release any air bubbles that remain. Let the macarons sit out for 30 minutes before baking. This will help to form a dry shell on the tops to prevent cracking.

Preheat the oven to 315 F.

Bake each sheet, one at a time, for about 15 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet while keeping the pan in the oven. If the top half starts to come off from the feet, it could use a few more minutes.

Remove the sheet from the oven and place it on a cooling rack, allowing the cookies to cool before removing them from the pan. Once they are cooled, match up macarons in pairs that are about the same size, one face down and one up.

For the filling:
In a large bowl beat the butter on medium-high speed for 2 minutes with an electric mixer fitted with the paddle attachment. Continue until soft and fluffy. Add the powdered sugar ½ cup at a time and continue until combined (carefully incorporate). Mix in the cream.

Add lemon juice, zest, vanilla and salt and continue to beat on medium for another 1-2 minutes. Add up to a 1/2 cup more sugar if too thin or add a little more cream if too thick.

Pipe a circle of the buttercream around the edge the cookie that’s facing up. Next add a dab of the lemon curd in the center of the circle (about 1/4 teaspoon). Sandwich the halves together, pushing the filling to the edges. Set aside while you continue with the rest of the cookies and filling.

Notes:
– If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat. If you do this just be sure to remove magnets from the pan before baking.
– Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month). Allow them to come to room temperature before eating.
– Macarons are best eaten 24-48 hours after assembly.