Lemon Macarons

Ingredients

• Powdered sugar (2 3/4 cups, divided)
• Unsalted butter (1/2 cup (1 stick), softened)
• Fresh lemon juice (3 tablespoons)
• Lemon zest (2 tablespoons)
• Yellow food coloring (a few drops (optional))
• Granulated sugar (1/4 cup)
• Egg whites (3 large, at room temperature)
• Almond flour (1 1/2 cups)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and 1 3/4 cups of powdered sugar. Process until fine, then sift the mixture into a large bowl to eliminate any lumps.
3. In a separate clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add the yellow food coloring and mix until evenly distributed.
4. Gently fold the egg white mixture into the almond flour mixture using a spatula until just combined. Be careful not to overmix, as this can affect the texture of the macarons.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
6. Let the macarons sit at room temperature for 30 minutes to develop a skin. This step is crucial for achieving the classic macaron 'foot'.
7. Bake the macarons in the preheated oven for 15 minutes, or until they are set and can be easily lifted off the parchment paper. Allow them to cool completely on the baking sheets.
8. While the macarons cool, prepare the lemon filling by beating the softened butter in a bowl until creamy. Gradually mix in the lemon zest, lemon juice, and the remaining 1 cup of powdered sugar until the mixture is smooth and fluffy.
9. Once the macaron shells are completely cool, pipe a generous amount of lemon filling onto the flat side of half the shells. Top with the remaining macaron shells to create sandwiches.
10. Refrigerate the assembled macarons for at least 1 hour before serving to allow the flavors to meld.