• Roast the almond powder in the oven for 10 minutes at 160°.
• Make the "fifty for fifty" by mixing together the almond powder and powdered sugar. Sift the preparation.
• In the bowl of a food processor fitted with the foil, mix the fifty for fifty with the first part of the egg whites. Set aside.
• Place the remaining egg whites in the food processor with the whisk attachment. Place the sugar and water in a saucepan and heat to 118°C. When the syrup reaches 110°C, start whisking the whites vigorously.
• When the syrup reaches 118°C, carefully pour it into the egg whites and continue whisking. The mixture should cool to about 50°C. Don't forget to add a small amount of coloring at this stage.
• Carefully add the "fifty for fifty" and pipe to obtain a ribbon-like preparation. Pour into a piping bag and poach on a plate domes of 3 cm in diameter.
• Faire cuire à 160°C pendant 13 minutes (à adapter en fonction de votre four).

Lemon curd

• Combine lemon juice, eggs, sugar and cornstarch. Place in a heavy bottomed saucepan and heat gently while stirring. The mixture will thicken and bubble.
• Remove from heat and add butter. Mix well and blend if necessary to obtain a smooth preparation.
• Poach and fill the macaron shells.