Sift almond flour and caster sugar into a large bowl. If you’re using powdered food color, sift that as well.
Add 60g egg whites and mix well. If you’re using gel food color, add it now and mix. The color should be pretty intensive.
Place the remaining 60g egg whites in a mixing bowl. Set 35g sugar in a small dish next to it.
In a small sauce pan place 150g sugar and 50ml water. Stir and bring to boil. Place a candy thermometer, reduce the heat and boil until the temperature reaches 118ºC (245ºF).
In the meantime, while the temperature is nearing 100ºC (210ºF), start whipping the egg whites. Whip until stiff peaks, and add sugar – spoon by spoon, constantly whipping.
When the sugar syrup reached the desired temperature, immediately remove it from the heat and pour slowly over the egg whites, while still whipping. Continue whipping until the meringue cools down completely.
Fold the ready meringue into your almond – egg whites mixture in 3 rounds. The ready mixture should be falling freely from the spatula, creating a shiny, dense ribbon.
Line baking pans with baking paper or silicon mat. You will need 3 pans.
Transfer a ready macaron mixture into a piping bag, ended with large, round tip.
Squeeze the macarons onto the pan, creating 3cm circles. Keep distance between them, as they will expand in the oven.
Let the macarons dry. They should become mat, with a thin shell on top. This may take around 30 min, depending on the humidity in your area.
Bake in 120ºC with hot air for around 20 min. If you’re macarons turn brown, lower the temperature and extend the baking time. Remove form the oven and cool down completely.
Fill with lemon curd. They taste best the next day.
In a small sauce pan mix eggs, yolks and sugar.
Add the remaining ingredients and set over a medium heat.
Sit constantly, until the mixture starts thickening.
Remove from the heat, pour in the jar and store in the fridge over night.
It’s a good idea to create lemon curd in advance. It can be stored in the fridge for around 2 weeks.