Macaron shells

• Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go through. However, if you have a lot in the sifter, pulse some more and strain again.
  100 g Almond meal, 100 g Powdered sugar
• Make the Meringue- Whip egg whites + pinch of salt until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks. Add a few drops of orange gel color. (Optional: Add zest or extract here.)
  100 g Egg white, ½ tsp Salt
• Macaronage - Fold the dry ingredients into the meringue until the batter flows like thick lava. Batter should ribbon off the spatula and settle within 10–15 seconds. Avoid overmixing.
  100 g Granulated sugar
• Pipe and Rest - Pipe 1½-inch rounds on the prepared trays. Tap trays to remove air bubbles and smooth tops. Rest 30–60 mins until the surface is dry to the touch.
  ½ tsp Lemon zest, ½ tsp Lemon extract
• Bake -Bake at 300°F / 150°C for 12–14 minutes. Cool completely before removing from trays.
  100 g Almond meal, 100 g Powdered sugar
• Lemon Curd - Place all lemon curd ingredients in a heavy-bottomed saucepan over medium-low heat. The mixture will first become liquid, then start to thicken. Let it cook until it coats the back of a spoon. Strain through a sieve or mesh and let cool completely before using.
  ⅓ cup Lemon juice, ⅓ cup Sugar, 2 large Eggs, ¼ cup Butter, 1 tsp Lemon zest
• Swiss meringue buttercream: In a heatproof bowl, combine egg whites and sugar. Place over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves (about 160°F / 71°C). Remove and whip until stiff peaks and the bowl is cool. Add soft butter, a little at a time, and beat until smooth and creamy. Mix in vanilla and (optional) a spoonful of orange curd.
  100 g Sugar, 2 large Egg whites
• Assemble - Pair similar-sized shells. Pipe a ring of Swiss meringue buttercream and spoon lemon curd in the center. Gently sandwich and chill for 24–48 hours to mature.