Prepare two baking sheets with parchment paper or silicone baking mats.
Sift the almond flour, lemon zest, and powdered sugar and mix in a deep bowl.
In another deep bowl, beat the egg whites with an electric mixer until they start to look like meringue. Gradually add the sugar and beat until stiff peaks form.
Gently fold the egg whites into the flour mixture gradually, starting with half of the egg whites and mixing with a spatula. Then add the other half and finish mixing. Add the yellow food coloring and mix. The batter should be smooth and free of lumps and liquid in the center.
Place the mixture in a piping bag with a small plain tip.
Make small circles of the batter on the baking sheet, ensuring to leave about 3 cm between each one. Allow to dry for 60-90 minutes or until touching them does not stick to your finger.
While the macarons are drying, make the lemon filling. Start by mixing the eggs, yolks, sugar, lemon juice, and zest in a saucepan. Whisk vigorously until well combined.
Place the mixture over a double boiler and continue whisking while it cooks until it reaches a custard-like consistency.
Remove from heat and add the butter, continuing to whisk; the heat from the custard will melt the butter.
Remove from the oven and allow to cool before peeling off, flip them over.
Fill the macarons with the lemon custard using a piping bag and place another macaron on top to form a sandwich, done!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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