Lemon Curd Macarons

• 3 large egg yolks
• 1/2 cup confectioners sugar
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons finely grated lemon zest
• 4 tablespoons unsalted butter, at room temperature
• 1 2/3 cups sifted confectioners sugar
• 1 cup blanched almonds (5 1/2 ounces)
• 3/4 teaspoon whole pink peppercorns
• 3 large egg whites, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup water
• Baby rose petals, for garnish (optional)

1. Preheat the oven to 350 and line 2 baking sheets with parchment paper.
2. make the lemon curd In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners sugar, lemon juice and zest.
3. Cook over moderately low heat, whisking constantly, until thickened and an instant-read thermometer inserted in the curd registers 180, about 10 minutes.
4. Remove from the heat and whisk in the butter.
5. Strain the curd into a heatproof bowl.
6. Press a sheet of plastic wrap directly onto the surface and refrigerate until chilled.
7. meanwhile, make the macarons In a food processor, combine the confectioners sugar, almonds and pink peppercorns and process until powdery.
8. Transfer the mixture to a large bowl and break up any lumps.
9. meanwhile, make the macarons In the bowl of a standing electric mixer fitted with the whisk, beat 2 of the egg whites at high speed until soft peaks form.
10. Turn the mixer to the lowest setting while the sugar syrup cooks.
11. In a small saucepan, combine the granulated sugar with the water and cook until the syrup reaches 238 on an instant-read thermometer, about 5 minutes.
12. Increase the speed to moderately high and carefully and slowly pour the hot sugar syrup into the beaten whites in a thin stream.
13. Beat until the meringue is stiff and glossy, about 5 minutes.
14. meanwhile, make the macarons Pour the remaining egg white over the almond mixture and scrape the meringue on top.
15. Using a rubber spatula, fold everything together until completely combined.
16. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip.
17. meanwhile, make the macarons Pipe 1-inch mounds of meringue onto the prepared baking sheets, about 1 inch apart.
18. Give each baking sheet a firm tap on the table to release any air bubbles.
19. Rotate the pans and tap again.
20. Using slightly moistened fingertips, press the meringues so they are about 1/4 inch high.
21. Let stand at room temperature for 30 minutes to allow the tops to dry.
22. meanwhile, make the macarons Bake 1 sheet at a time in the center of the oven for 10 minutes, until the meringues are lightly browned.
23. Let cool completely on the baking sheet, then carefully lift off the macarons.
24. meanwhile, make the macarons Scrape the lemon curd into a pastry bag fitted with a 1/4-inch plain tip.
25. Pipe the lemon curd onto the flat side of half of the macarons and top them with the remaining cookies.
26. Pipe a tiny dot of lemon curd on top of each one and garnish with a tiny rose petal.

egg yolks, confectioners sugar, lemon juice, lemon zest, unsalted butter, confectioners sugar, blanched almonds, whole pink peppercorns, egg whites, sugar, water, petals

Taken from www.foodandwine.com/recipes/lemon-curd-macarons (may not work)