Delicate and tangy lemon macarons with a creamy lemon buttercream filling, perfect for special occasions or an elegant dessert.

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Sift the almond flour and powdered sugar together into a large bowl.
In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
Fold the dry ingredients into the meringue in batches until the batter flows in ribbons.
Add lemon zest and a few drops of yellow food coloring, if desired, and mix until just combined.
Pipe small circles onto a baking sheet lined with parchment paper. Tap the tray to remove air bubbles.
Let the macarons sit at room temperature for 30-60 minutes until a skin forms on top.
Preheat the oven to 300°F (150°C) and bake for 15-18 minutes. Let cool completely.
For the filling, beat butter until smooth, add powdered sugar, lemon juice, and zest, and mix until creamy.
Pipe the lemon buttercream onto half of the shells and sandwich with the other half.
Refrigerate for 24 hours for best flavor and texture before serving.