1-Step 1: Get Your Ingredients Ready Start by sifting 140 grams superfine almond flour and 125 grams powdered sugar to remove any clumps and create a smooth base for your shells.

2-Step 2: Whip the Egg Whites Whisk 110 grams aged egg whites on medium speed until small bubbles form, then add a pinch of cream of tartar and continue until soft peaks appear. Gradually mix in 110 grams granulated sugar until you get stiff, glossy peaks for the perfect meringue.

3-Step 3: Combine and Fold Fold the sifted dry ingredients into the meringue using a rubber spatula in a circular motion until the batter forms a thick ribbon. If you like, add yellow gel food coloring at this stage to give your lemon macarons that bright look.

4-Step 4: Pipe and Rest Pipe 1 1/2-inch rounds of batter onto lined sheets, spacing them 1 inch apart, then tap the pans to release air bubbles. Let the shells rest for 30 minutes until they form a skin and look matte, which helps prevent cracks.

5-Step 5: Bake and Cool Preheat your oven to 320°F (160°C) and bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through. Cool the shells completely on the pans for about 30 minutes before removing them.

6-Step 6: Make the Frosting Beat 56 grams unsalted butter until it’s light and smooth, then mix in 4 grams lemon extract, 3 grams fresh lemon zest, and 1 gram fine salt on low speed. Slowly add 125 grams powdered sugar and 10 grams heavy whipping cream until fully blended, adjusting as needed for the right consistency.

7-Step 7: Assemble and Chill Pipe a ring of buttercream on one shell, add 30 grams lemon curd in the center, and top with another shell to form a sandwich. Chill the assembled macarons overnight in an airtight container, then let them reach room temperature before serving. This step helps the flavors mature, giving you the best texture and taste.