Curd

macarons • large egg white at room temperature (about 1.25 oz or 35 grams) • granulated sugar (about 45 grams) • Yellow powdered food coloring • powdered sugar (about 40 grams) • almond flour (about 40 grams) • lemon curd • fresh lemon juice (about 2 lemons, 150 ml) • large egg • granulated sugar (about 75 grams) • cornstarch • unsalted butter, softened (about 40 grams)

Dacquoise • egg whites • sugar (60 grams) • almond flour (70 grams) • cornstarch (15 grams) • Caramel Bavarian Cream • milk (400 ml) • egg yolks • sugar (200 grams) • heavy cream (307 ml) • gelatin • salted butter (25 grams) •

unsalted butter (150 g) • eggs • freshly squeezed lemon juice (160 ml) • powdered gelatin (4 g) • granulated sugar (160 g) • eggs • melted butter (40 g) • granulated sugar (40 g) • all-purpose flour (400 g) • Milk (enough to make a smooth batter, about 3 cups/700 ml) • rum • egg white •

egg • sugar (65 grams) • Zest of 1 lemon 🍋 • heavy cream (15% fat) (45 grams) • all-purpose flour (60 grams) • baking powder (1 gram) • eggs • butter (30 grams) • Juice of 2 lemons 🍋 • granulated sugar (70 grams) • gelatin, soaked in water • mascarpone (250 grams) •

eggs • all-purpose flour (about 120 grams) • granulated sugar (about 120 grams) • powdered sugar (about 50 grams) • salt • unsalted butter (about 15 grams) • eggs (use only the whites; I made lemon curd with the yolks) • granulated sugar (about 340 grams) • vanilla ice cream (about 1 liter) • espresso coffee • small glass of rum