Macarons au lemon curd 
Macarons with Lemon Curd
The tartness of the lemon curd with the sweetness of the macaron is just delicious.
Macarons with Lemon Curd
The tartness of the lemon curd with the sweetness of the macaron is just delicious.
Cooking Instructions
- 1
Beat the egg white (35 grams) and gradually add the sugar in two parts: once when the whites are foamy, and again when stiff peaks form. Add the food coloring at the same time. Chill in the refrigerator.
- 2
Blend the powdered sugar and almond flour together, then sift the mixture. Gently fold it into the meringue until the batter flows in ribbons but is not too runny. Transfer to a piping bag.
- 3
Let the piped macarons sit for 30 minutes to form a skin. Bake for 2 to 3 minutes at 300°F (150°C), then 10 to 12 minutes at 210°F (100°C). If the tops crack, place a bowl of water in the oven.
- 4
Heat the lemon juice. In a separate bowl, whisk the egg and sugar until pale, then add the cornstarch.
- 5
Pour the hot lemon juice over the egg, sugar, and cornstarch mixture, then return to the heat and cook, stirring constantly, until thickened. Add the softened butter once the mixture has cooled slightly.
- 6
Transfer the lemon curd to a piping bag and assemble the macarons. Enjoy!
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