Prepare two baking sheets with waxed paper or silicone baking sheets.
Sift the almond flour, the lemon peel zest and the icing sugar and mix in a deep re-pepper.
In another deep bowl beat the egg whites with an electric mixer until they start to look like meringue. Add the sugar little by little and beat until they are about to nougat.
Mix the whites with the flour little by little, start in the middle of the stones and mix with a spatula, then add the other half and finish mixing. Add the yellow dye and mix. The dough has to be without lumps and without liquid in the center.
Place the mixture in a pastry bag with a small simple tip.
Make small circles of the dough on the baking sheet and be sure to leave approx. 3 cm between each one. Allow to dry for 60-90 minutes or until touching them does not stick the dough to the finger.
While the macaroni dries, make the lemon filling. Start by mixing eggs, yolks, sugar, lemon juice and zest in a pot. Beat with a balloon whisk until well blended.
Place the mixture on a bain-marie and continue beating while cooking until it is cooked in a custard consistency.
Remove from the heat and add the butter and continue beating, the heat of the custard will melt the butter.
Remove from the oven and allow them to cool before taking off, turn over.
Fill the macarons with the lemon custard with a pastry bag and place on top of them in the form of a sandwich another macaron, ready!
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