1️⃣ Line 2 baking sheets with parchment paper and set them aside. 📄

2️⃣ Add 4 room temperature egg whites into the bowl of a stand mixer. Using the whisk attachment, beat at high speed. Add a pinch of salt, 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, and 1/2 tsp lemon extract. When the egg whites become foamy, slowly add 1/3 cup granulated sugar and 1-2 drops of yellow food coloring. Continue beating for 4-5 minutes until stiff peaks form. 🎨

3️⃣ Sift 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar into a bowl and mix to combine. (Optional: Pulse the almond flour in a food processor to make it super fine for smoother macarons.) 🌰

4️⃣ Add the whisked egg whites into a large bowl, then gradually fold in the almond flour and powdered sugar mixture in thirds. Fold the macaron batter until it reaches a consistency similar to brownie batter. Be careful not to overmix; the batter should form a figure 8 when dripped from the spatula. 🔄

5️⃣ Prepare a piping bag with a round piping tip (such as Wilton 1A) and fill it with the macaron batter. Pipe 1-inch mounds onto the prepared baking sheets, leaving 1-2 inches between each. 🍪

6️⃣ Firmly tap the baking sheets on the counter about 10 times to release any air bubbles. 💥

7️⃣ Let the macarons dry at room temperature for 30-50 minutes or until they are no longer tacky to the touch. (Dry time may vary depending on humidity.) 🌬️

8️⃣ Preheat your oven to 300°F (150°C) on the conventional setting. Avoid using the fan setting if your oven has one. 🔥

9️⃣ Bake one tray at a time for 16-18 minutes. Be cautious not to underbake, as they may stick to the parchment paper. Adjust baking time for the second batch as needed. Once baked, let the macarons cool to room temperature. ⏲️

🔟 To make the lemon buttercream, combine 1/2 cup softened butter, 2 oz softened cream cheese, 2 cups powdered sugar, 2 tsp milk, 1 tsp vanilla extract, and the zest of 2 lemons in a large bowl. Use an electric hand mixer to beat until light and creamy. 🍋

1️⃣1️⃣ Prepare a piping bag with a Wilton 21 star piping tip and fill it with the lemon buttercream. Flip half of the cooled macaron shells over and pipe a border of buttercream around the edge. Fill the center with your favorite lemon curd, then top with the remaining shells to complete the macarons. 🌟

Enjoy your delightful Lemon Macarons! 🍋😋