Instructions

1. Whisk the egg whites to soft peaks with an electric mixer. Gradually whisk in half the sugar, continuing to whisk for 2-3 minutes until stiff peaks are formed and the batter is thick and glossy, and adding a bit of the. yellow food coloring at the end.
2. Mix the rest of the sugar with the almond flour, then fold gently into the eggs.
3. Put the batter in a piping bag (1/2-inch tip, or pipe without the tip), and pipe 1-inch disks onto baking sheets lined with parchment or baking liners, leaving space between them.
4. Tap sheet once against the counter to release any bubbles.
5. Set aside for 20-30 minutes to allow a slight skin to form on their surface.
6. Preheat oven to 300 degrees F and bake for 14-18 minutes. Transfer to a wire rack and cool completely.
7. Cream the butter til soft, then add the powdered sugar 1/4 cup at a time. Add the lemon zest and lemon juice, and if necessary a tiny bit of water to get the filing to the desired consistency.
8. Assemble the macarons by sandwiching two together with the buttercream in the middle.