Macaron Infiniment Citron

Wash and dry the lemons. Grate the zest into a bowl using a Microplane.

Add the sugar and rub together with the zest.

Add the eggs and fresh lemon juice.

Cook the mixture in a bain-marie, stirring occasionally, until it reaches 83–84°C.

Place the bowl over an ice bath to cool to 60°C.

Add the butter in pieces and whisk until smooth.

Blend for 10 minutes with an immersion blender.

Cover with cling film directly on the surface and refrigerate overnight.

Sift powdered sugar and almond powder together.

Mix food coloring into 110g of liquefied egg whites and pour over the dry ingredients without mixing.

Boil mineral water and sugar until it reaches 118°C.

When the syrup reaches 115°C, start whipping the second 110g of egg whites to soft peaks.

Pour the syrup at 118°C over the whipped egg whites while whisking continuously.

Let cool to 50°C.

Fold the meringue into the almond-sugar mixture carefully.

Transfer the batter to a piping bag fitted with a plain tip

Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing 2 cm apart.

Tap the sheets on the counter to smooth the shells.

Let dry at room temperature for at least 30 minutes.

Preheat convection oven to 180°C (356°F).

Bake for 12 minutes, opening the oven door quickly twice during baking to release steam.

Slide parchment onto the work surface after baking.

Fill a piping bag with the lemon cream.

Flip half of the shells over and pipe a dollop of cream onto each.

Top with a second shell and press lightly.

Refrigerate the assembled macarons for 24 hours.

Remove from the fridge 2 hours before serving.