Ingredients:

Macaron Shells:

• 1 cup (100gr) almond flour
• 3/4 cup (100gr) powdered sugar
• 2 large egg whites (about 70gr)
• ¼ teaspoon cream of tartar
• ¼ cup (50gr) sugar
• 1 teaspoon lemon zest
• ½ teaspoon pure vanilla extract
• ½ teaspoon lemon juice
• Yellow gel food coloring

Lemon Buttercream:

• 3 tablespoons (40gr) unsalted butter, softened
• 1 cup (130gr) powdered sugar
• 2 teaspoons heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions:

1. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add lemon zest, vanilla extract, lemon juice and yellow food coloring. Beat on medium speed for one more minute.
3. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though.
4. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
5. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
6. Let the macarons rest and dry for 15-30 minutes. Preheat the oven to 300°F (150°C). Bake for 18-20 minutes. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
7. While macarons are drying, prepare the lemon buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, lemon juice, lemon zest, vanilla extract and salt and beat until well combined.
8. Transfer the buttercream into a pastry bag and fill the macarons.
9. Put them on a plate and enjoy!