Preparation Steps

• Sift together powdered sugar and almond flour into a bowl to remove lumps.
• In a separate clean bowl, whisk egg whites with cream of tartar until soft peaks form.
• Gradually add granulated sugar to the egg whites while whisking until stiff, glossy peaks form.
• Gently fold the almond flour mixture into the whipped egg whites until combined. Add lemon zest if using.
• Pipe the batter onto lined baking sheets forming 1.5 inch rounds. Tap trays to remove air bubbles.
• Let macarons rest at room temperature for 30 minutes until a skin forms on top.
• Bake at 300°F for 15 minutes or until feet form and shells are firm to the touch.
• Allow macarons to cool completely before filling with lemon curd and sandwiching halves together.