Preparation Steps

• In a food processor, pulse together the almond flour and powdered sugar until well combined.
• Add 2 egg whites to the almond mixture and process until smooth and thick like almond paste.
• Add food coloring of choice and process until color is evenly blended in.
• Transfer the mixture to a large bowl and set aside.
• In a saucepan, bring water and granulated sugar to boil and cook until the syrup reaches 230°F (110°C) on a candy thermometer.
• In an electric mixer bowl, beat remaining 2 egg whites until soft peaks form.
• Slowly pour the hot syrup into the egg whites while continuing to beat until firm peaks form and the mixture has cooled.
• Gently fold one-quarter of the meringue into the almond mixture using a spatula.
• Continue folding in the remaining meringue until completely incorporated.
• Prepare two baking sheets by lining them with parchment paper.
• Fit a piping bag with a 3/8-inch round tip and fill it with the macaron batter.
• Pipe the batter into small 1.5-inch circles onto the baking sheets.
• Let the piped macarons dry at room temperature for 1 hour until a skin forms on top.
• Preheat the oven to 275°F.
• Bake the macarons for 20 minutes, rotating the baking sheet halfway through for even baking.
• While macarons bake, prepare lemon buttercream by beating softened butter, powdered sugar, lemon juice, and zest until smooth and creamy.
• Remove macarons from oven and transfer parchment to a cooling rack without removing the macarons from the paper.
• Once completely cooled, turn half the macaron shells over and pipe about 0.5 teaspoon lemon buttercream onto each, then sandwich with another shell.
• Store assembled macarons in an airtight container in the refrigerator and let rest for 24 hours before serving.