I followed Honeysuckle Catering's Video and Recipe which is adapted from Martha Stewart's Recipe with the minor exception of adding lemon zest to the meringue and using store bought lemon curd as the filling.

makes about 30 

Recipe Adapted from marthastewart.com

Ingredients:

1/2 tbsp lemon zest

2 1/2 tbsp sugar

1 cup powdered sugar

3/4 cup almond flour

2 large egg whites, room temperature

Directions:

Sift confectioners' sugar and almond flour until combined. Whisk whites with a mixer on low speed until foamy. Add sugar while Increasing speed to medium and whisk until soft peaks form. Increase speed to high, and whisk until stiff peaks form. Slowly add the egg whites into the flour and powdered sugar mixture and fold until mixture is incorporated.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Preheat oven to 300 degrees F.

Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice (buttercream, jam, etc). Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.