Emily Laurae

Macarons
2 Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
29 Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
4 While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
5 Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
28 Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
7  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells. 
8 Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
9 Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
10 You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Lemon Curd
13 In a saucepan, heat a few inches of water on medium and bring to a simmer. With a non-metal whisk, whisk together all  ingredients other than the butter in a non-metal heatproof bowl, and place  on top of the saucepan allowing the hot steam of the water to slowly heat the mixture.
27 Take care to continuously mix while the temperature raises and the mixture thickens. Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit.
30 Continue whisking mixture continuously in order to help it cool down. Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture. Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Place a piece of plastic wrap on top of the lemon curd and place in the fridge for 3-4 hours to chill. 
Lemon Swiss Meringue Buttercream 
25 Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F
19 Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.
20 When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
21 Add lemon curd, and mix on low until combined to complete. 
Assembly 
24 Once cooled, the shells will peel easily off of your parchment paper. Find each shell’s matching half and pipe a ring of buttercream to the bottom shell, add a dollop of lemon curd into the center and top with the matching half. Place in the frige overnight for the perfect texture and taste!