Lemon Blueberry Curd

• Make Ahead: Prepare the curd first, ideally the night before. It needs to chill in the fridge to thicken properly.

• Cook the Blueberries: Add blueberries to a small saucepan over medium heat. Stir constantly until they burst and release juices. If they start to burn or seem too dry, add 1–2 tbsp of water.

• Blend & Add Lemon Juice: Once bubbling, remove from heat. Blend the blueberries with an immersion or regular blender (doesn’t need to be smooth). Stir in lemon juice and set aside.

• Whisk the Eggs: In a small bowl, whisk together 2 egg yolks and 1 whole egg. Set aside.

• Double Boiler Method: Place a heatproof bowl over a saucepan with simmering water (don’t let the water touch the bowl). Melt the butter inside the bowl.

• Combine Ingredients: Once butter melts, whisk in sugar until dissolved. Then add the blended blueberries, lemon zest, and whisked eggs.

• Cook the Curd: Continuously whisk for 10–20 minutes until thickened like a soft jam. Be patient—this step is key to a smooth curd. Whisk constantly to avoid scrambled eggs.

Macaron Shells

• Sift Dry Ingredients: Sift almond flour and powdered sugar into a bowl. Whisk to combine evenly.

• Whip Egg Whites: In a stand mixer, beat egg whites until foamy. Add cream of tartar, then slowly add sugar. Scrape down bowl sides if needed. Continue whisking to soft peaks.

• Add Food Coloring: Add 3–4 drops of yellow gel coloring. Don’t add too much—liquid can ruin the texture. Whisk until stiff peaks form.

• Macaronage (Folding Process): Add half of the dry mix to the whipped egg whites. Gently fold with a spatula. Repeat with the second half. Continue folding until the batter flows off the spatula in a smooth ribbon and forms an unbroken figure 8. Stop immediately once this stage is reached to avoid overmixing.

• Pipe the Shells: Transfer batter to a piping bag with a round tip (Wilton 1A works well). Pipe 1-inch rounds onto a parchment or silicone mat-lined baking sheet. Drop the tray on the counter a few times to release air bubbles, then pop visible ones with a toothpick.

• Rest & Bake: Let the shells rest for 30–40 minutes until a skin forms and they feel dry to the touch. Preheat oven to 300°F (150°C). Bake for 13–15 minutes. When done, the tops should not move separately from the “feet” when touched.

• Cool Completely: Let macarons cool fully on the tray. Gently remove and pair similar sizes together.