Tart, crisp, and sweet. These macarons are the perfect light desert to follow any meal.
- 1 recipe of Grapefruit Curd
- 110 grams almond flour
- 200 grams powdered sugar
- 1 Tbs lemon zest, or more
- 100 grams egg whites, aged for day and brought to room temperature
- 50 grams sugar
- 2 drops yellow food coloring (optional)
- Combine almond flour, powdered sugar, and lemon zest in a bowl. Set aside.
- Combine the granulated sugar and food coloring, and mix until the color is dispersed.
- Beat egg whites until foamy. Add yellow sugar gradually while continuing to beat the egg whites until shiny soft peaks form. Gently fold in the almond flour mixture with a rubber spatula, taking care to not mix too much. Pour the batter into a pastry bag and pipe small rounds onto parchment paper.
- Let the rounds dry for 45 minutes to develop a dry shell on top. Preheat the oven to 300 F and bake for 9-11 minutes.
- Allow the macarons to fully cool, then carefully pair them according to size. Place a small dollop of grapefruit curd on the inside of one shell, then sandwich the pair together.
- I used the almond meal I had on hand, which clearly was not from blanched almonds. If you want a cleaner, lighter, look to your macarons, you can either get blanched almonds and grind them yourself, or buy blanched almond flour.