Lemon Macarons

Either Line 2 small baking sheets with the silicone mats OR with parchment paper. If using parchment paper, trace a small cup or shot glass with a pencil to make guides for piping the macarons. Turn the parchment paper over (so the pencil marks are on the back) and use it to line the baking sheets. Set aside.

Mix together the ground almonds, powdered sugar and zest in a medium bowl. Whisk together until smooth and set aside.

With a stand mixer, whisk the egg whites in a large metal bowl until stiff peaks form. Add the sugar and food colouring and whisk until well incorporated, being careful not to over-whisk.

Fold in the almond mixture with a flexible spatula, one spoonful at a time by repeatedly scraping around the bowl and moving towards the middle. Be careful not to overmix. The batter is just right when it runs off your spatula slowly but consistently. If it gets as thin as pancake batter you have mixed it way too much.

Transfer the batter to your piping bag, and holding the bag vertically, pipe the batter into the centre of each circle.

Rest your macaron shells, uncovered, in a dry, cool place for 20-40 minutes. The batter will become dull as the shells form a "skin". Do not skip this step.

Heat your oven to 275 degrees F*. Bake in the middle of the oven for 15 minutes or until the shells have formed "feet" and the tops have set. Allow to cool on sheet for 15-20 minutes and then transfer to a wire rack to cool completely.

For the filling, cream the butter then whisk in the powdered sugar, lemon juice and vanilla extract until smooth.

Transfer into a piping bag and pipe frosting onto the flat side of one of the macarons and sandwich with another.