Lemon Curd Macaroons

{5699 g} Makes ~50

1" discs

18m @ 300F/148C

Ratio of 1.33 x based on egg whites

Separate and add to large mixing bowl.

128 g

egg white (4)

1 large pinch

cream of tartar

Sift together several times.

170 g

ground almonds, dried in open air for several hours or in warm oven

170 g

powdered sugar

Place in small pot

170 g

white granulated sugar

40 g

water

Make italian meringue….

Beat egg white until it hits soft peaks, cover and stop.

Heat sugar syrup until it hits 245F/118C. Slow pour into egg whites while beating and until cool.

Add few drops of food colouring as desired, mix thoroughly.

Gently fold in almond mixture 1/4 at a time, transfer to piping bag with 1cm plain tip.

Pipe onto parchment and place in sheet pan, bang pan on table to get rid of bubbles.

With moist fingers push down any tips.

Let dry for 30-90 minutes until surface forms a skin and tops are no longer sticky.

Bake sheet pans one at a time for 18 minutes.

Cool.

With cold shells and filling.

Place 1 tsp of lemon curd (or other filling) and sandwich. Place in sealed container and refrigerate overnight.