Lemon Macarons with Lemon Curd – Pareve version

👨‍🍳 Method

For the Cream Filling

1. 1
   Put the eggs, the egg yolks, the sugar and the cornstarch in a small pot and whisk together.

   Small saucepanWhisk
2. 2
   Add the lemon juice and lemon zest and mix until even.
3. 3
   Set over low heat and stir nonstop for about 6–8 minutes, until the mixture thickens and clings to the spoon.

   StoveWhisk

   💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
4. 4
   Remove from the heat and add the cold margarine in cubes, stirring.

To assemble

1. 5
   Strain the lemon curd into a bowl, cover with plastic wrap pressed onto the surface and chill for at least 4 hours.

   Fine sieveBowlPlastic wrapRefrigerator
2. 6
   Sift the almond flour and powdered sugar twice and set aside.

   SifterBowl
3. 7
   Whip' the egg whites with the sugar', into a stiff, glossy meringue.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
4. 8
   Fold' the almond mixture, the lemon zest and the food coloring'' into the meringue' gently, until the batter flows slowly and is glossy.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 9
   Transfer the batter to a piping bag and pipe even rounds 4 centimeters across onto a baking sheet lined with parchment paper.

   Piping bagBaking panParchment paper
6. 10
   Tap the baking sheet on the counter and pop any remaining bubbles with a toothpick.

   Toothpick
7. 11
   Leave the rounds at room temperature for 40 minutes, until a skin forms that isn't sticky to the touch.

   💡Test with a gentle touch of a finger: when the round no longer sticks, the skin has formed and they're ready to bake.
8. 12
   Preheat the oven to 145°C (295°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
9. 13
   Bake 17–18 minutes, until the shells are set.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 14
    Let the shells cool completely on the baking sheet.
11. 15
    Pipe a thin ring of lemon curd around the edge of half of the shells and a dot in the center, and top each with another shell.

    Piping bag

    💡Lemon curd is softer than ganache: a thin ring around the edge and a dot in the center hold the shells in place, and the curd doesn't ooze out.
12. 16
    Chill the macarons in the fridge for 24 hours before serving.

    Refrigerator