Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup granulated sugar
• 1 teaspoon lemon zest
• Pink food coloring (gel or powder)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Additional lemon zest for garnish (optional)

Directions:

For the Macarons:

1. Line baking sheets with parchment paper or silicone mats.
2. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift mixture into a large bowl.
3. In a separate bowl, beat egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
4. Gently fold almond flour mixture and lemon zest into egg white mixture, until combined. Be careful not to overmix.
5. Add pink food coloring and fold gently until evenly distributed and desired color is achieved.
6. Transfer batter to a piping bag fitted with a round tip. Pipe small rounds onto prepared baking sheets, spacing about 1 inch apart.
7. Let stand at room temperature for 30 minutes to 1 hour, until a skin forms on the shells.
8. Meanwhile, preheat oven to 300°F (150°C).
9. Bake macarons for 15-18 minutes, rotating sheets halfway through, until set and just firm.
10. Remove from oven and let cool completely on baking sheets.