Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, add 4 room temperature egg whites. Using the whisk attachment, beat on high speed and then add a pinch of salt, 1/2 teaspoon cream of tartar, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon extract. Once the egg whites begin to foam, 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.

In a separate bowl, sift 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar to combine. Sifting is essential to remove any large pieces of almond. For extra smooth macarons, you can pulse the almond flour in a food processor to make it finer. This step is optional but results in smoother macarons.

Now, gently fold 1/3 of the almond flour and powdered sugar mixture into the whipped egg whites using a large rubber spatula. Continue folding until no more dry patches are visible, then add the next 1/3 of the dry mixture. Fold again, and finally, add the remaining third of the almond mixture. Fold until the batter has a smooth, thick consistency resembling brownie batter. Avoid overmixing to prevent air pockets in the macaron shells. A good test is to lift the spatula and let the batter drip off—when you can form a figure 8 with the batter that doesn’t break, you’re done.

Next, place a round piping tip, such as Wilton 1A, into a pastry bag and fill it with the macaron batter. To prevent the batter from spilling, twist the bottom end of the bag to seal it.

Pipe 1-inch mounds of the batter onto the prepared baking sheets, ensuring there is 1-2 inches of space between each mound. Once piped, tap the baking sheets firmly against the counter about 10 times to release any air bubbles.

Let the macarons sit at room temperature for 30-50 minutes, or until they no longer feel tacky to the touch. The drying time may vary based on humidity—longer times are required in more humid environments.

Preheat the oven to 300°F (conventional setting, no fan).

Bake one tray at a time for 16-18 minutes. Be cautious not to underbake, as the macarons may stick to the parchment paper. If you’re baking multiple batches, the second batch may need to bake for a slightly shorter time to prevent burning. Once baked, allow the macarons to cool on the tray until they reach room temperature.

For the lemon buttercream, combine 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 2 cups powdered sugar, 2 teaspoons milk, 1 teaspoon vanilla extract, and the zest of 2 lemons in a large bowl. Use an electric hand mixer to beat the mixture until light and creamy.

Fit a Wilton 21 star piping tip into a pastry bag and fill it with the lemon buttercream. Flip half of the macaron shells over and pipe a border of buttercream around the edge. Fill the center with lemon curd, then place the remaining shells on top to complete the macarons. Enjoy!