Colorful French Macarons

Method

1. 1

   Step 1: Line three baking sheets with parchment. Pulse the almond flour and 200g powdered sugar in a food processor for 10 seconds, then sift twice through a fine sieve, discarding any coarse bits left behind.

2. 2

   Step 2: Whip the egg whites and cream of tartar on medium until foamy, then add the granulated sugar gradually and increase to high. Whip about 5 minutes, until the meringue is stiff and glossy and clumps inside the whisk.

3. 3

   Step 3: Fold the almond mixture into the meringue in two additions. Once barely combined, divide the batter among five bowls, add a small dab of gel color to each and keep folding each bowl separately, pressing the batter against the side, until it flows off the spatula in a thick ribbon that can draw a figure 8 without breaking.

4. 4

   Step 4: Transfer each color to a piping bag with a 1/2-inch round tip. Holding the bag straight above the tray, pipe 1 1/4-inch rounds about 1 inch apart. Rap each tray firmly on the counter three times and pop any surface bubbles with a toothpick.

5. 5

   Step 5: Let the shells rest at room temperature 30 to 60 minutes, until a skin forms and a light touch leaves no batter on your finger. Meanwhile heat the oven to 300F.

6. 6

   Step 6: Bake one tray at a time 16 to 18 minutes, until the shells have risen on frilly feet and lift cleanly from the parchment when nudged. Cool completely on the tray.

7. 7

   Step 7: Beat the butter until creamy, then add the filling powdered sugar, cream, vanilla and salt and beat 3 minutes, until fluffy. Divide in half; beat the jam into one half and the lemon zest into the other.

8. 8

   Step 8: Pair shells of matching size, pipe a generous dot of filling onto one and press on its partner with a slight twist. Refrigerate airtight at least 4 hours so the shells soften into the filling, then let them sit at room temperature 20 minutes before serving.

• #vegetarian
• #make-ahead
• #holiday