Servings: 30 macarons.
MACARON SHELL: 1-1/3 cups almond flour 2-1/4 cups confectioners' sugar, divided 1 teaspoon grated lemon zest 4 large egg whites, room temperature 1/8 teaspoon salt 2 tablespoons superfine sugar Yellow gel food coloring, optional (do not use liquid food coloring) BUTTERCREAM FILLING: 1/4 cup unsalted butter, softened 1 cup confectioners' sugar 2 tablespoons heavy whipping cream 1 teaspoon grated lemon zest 1/2 teaspoon vanilla extract 1/8 teaspoon salt Yellow gel food coloring, optional 7-1/2 teaspoons lemon curd
