Receptionist (excited): I only saw Vietnamese on TV!!!

Needless to say I feel like a celebrity. Quick, come and have my autograph when I’m still here 

Meyer lemon macarons

(Adapted from Use Real Butter)

Shells:
110g blanched almonds
200g powdered sugar
Zest of 1 Meyer lemon
100g egg whites
50g sugar
2 drops yellow food coloring (optional)
lemon curd

Lemon curd:
Juice of 3 Meyer lemons
Zest of 2 Meyer lemons
50g sugar
3 egg yolks
50g unsalted butter

Macaron shells:

1. In a large bowl, sift almond flour and powdered sugar.
2. Add lemon zest.
3. In a small bowl, mix sugar and food coloring until the sugar turns yellow.
4. Whip the egg whites until foamy.
5. Slowly add 50g sugar.
6. Use a spatula to add almond-powdered sugar mixture.
7. Pour batter into a piping bag fitted with a plain tip.
8. Pipe small rounds onto 3 baking sheets lined with Silpat
9. Tap on the table a few time to break air bubbles if any.
10. Let them air dry for 30 minutes.
11. Preheat oven to 300F and bake for 10 minutes.
12. Cover with a foil and bake for another 2 minutes.

Lemon curd:

1. In a large bowl, stir together lemon zest, juice, sugar, egg yolk.
2. Double-boil mixture until thicken (about 15-20 minutes).
3. Add butter.
4. Let cool completely.

Assembly:

1. Generously pipe lemon curd onto a shell
2. Sandwich with a second shell.
3. Refrigerate for 24 hours.
4. Take them out about 10 minutes before serving.