Second, leave 2 baking sheets ready, lined with parchment paper or silicon mat. I’ve printed a layout on my computer of 1 1/2” circles so I can pipe beautiful shells. There are also templates online you can print out, or you can even purchase silicon mats that already come with the circles printed in them. (UPDATE I definitely use silicon mat nowadays, no comparison! Much much better!)
Mix whites and sugar together in a bowl or in a double boiler pan, over a small saucepan of simmering water, where I also make sure the bottom of my bowl isn’t touching the water.
Once sugar has been dissolved, transfer the syrup to the electric mixer bowl. With the whisk attachment, whisk mixture on low speed for 30 seconds, raising speed to medium. Whisk on medium for 1-2 minutes, until the whisk starts to leave streaks in the meringue. Raise speed to high, and whip for a couple of minutes until stiff peaks are formed. You don’t want to underwhip the meringue, but you also don’t want to overwhip it.
Bake one tray at a time. Bake the first tray for 4 minutes. Rotate, and bake for 4 more minutes. Rotate the tray again.
Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
STORAGE: Shells can be stored in an air tight container in the fridge for up to 1 week. In the freezer, they will fo from 2-3 months if properly stored.
Pour mixture in a small sauce pan and cook it over medium-low heat, while stirring nonstop.
You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away. And don't let the curd actually come to a boil.
Let it cool in the fridge.
STORAGE: The shelf life of lemon curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well protected.
Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and lemon zest in.
On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy.
Add vanilla and cream in, beat for another 30-45 seconds. Only add 1/2 tablespoon of cream if necessary, sometimes you may find that the consistency of the buttercream is already perfect and doesn't need any more liquid. If the buttercream seems too stiff, add a tiny bit of cream as necessary. If the buttercream seems too runny, add more sifted powdered sugar until you obtain a firm, but smooth and creamy consistency.
STORAGE: Store buttercream in the fridge for up to 1 week.
Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of lemon curd. Don't overfill it. Place another shell on top.
STORAGE: This Lemon Macaron's shelf life is up to 2 months in the freezer, and up to 1 week in the refrigerator. I don't recommend keeping it out of the fridge unless it's for just a couple hours.