• Place 55g egg whites in a stand mixer and mix on high speed.
• Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
• Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
• Place 55g egg whites in a large mixing bowl. Add food coloring using gel food coloring (a little bit on a toothpick) or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites and mix the color thoroughly until the color is fully emulsified into the egg whites. You could use yellow, pink or red food coloring for your lemon raspberry macarons.
• Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
• Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
• Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
• Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
• Add any sprinkles to the macarons at this point if desired. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
• Let the macarons dry for 30 minutes.
• Bake the macarons for 12 minutes at 300 degrees F.
• Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.

Lemon Raspberry Macaron Filling Recipe

• Cream the butter in a stand mixer until light and fluffy.
• Add lemon juice, lemon zest, raspberry jam and vanilla extract and cream together on high.
• Slowly add icing sugar and beat on low speed until fully combined. Taste test the icing. If you want more of a lemon flavor, you can add a bit more lemon juice. If your icing is too thin, add more icing sugar until you get your desired consistency.
• Place the icing in a piping bag.
• Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
• Store the lemon raspberry macarons in the fridge for 3 days or in the freezer for up to 1 month.