• Prepare the lemon cream of your choice.

Lemon cream by Chef Pierre Hermé

• In a saucepan, combine the sugar, lemon zest, eggs, and lemon juice.
• Cook over medium heat, stirring constantly, until the mixture thickens, but do not let it boil. If you have a thermometer, don’t exceed 84°C (183°F).
• Let it cool slightly to about 60°C (140°F), then add the butter. Whip until smooth.
• Strain through a fine sieve (chinois) if you want to remove the zest.
• Optionally, blend with an immersion blender for a smooth, homogeneous texture.
• Cover and refrigerate overnight.
• The next day, mix the almond flour into the cream until fully incorporated.
• Transfer to a piping bag and refrigerate for 2 hours before using.

White chocolate and lemon ganache by Christophe Felder

• Rehydrate the gelatin in cold water.
• Melt the white chocolate in a bain-marie or in the microwave.
• Heat the cream. Remove from the heat and pour it over the melted chocolate in two additions, stirring with a spatula. Mix in the center with circular motions to emulsify the ganache until smooth, shiny, and homogeneous.
• Gently warm the lemon juice just enough to dissolve the gelatin.
• Add the lemon juice and zest to the ganache. Mix well, then blend with an immersion blender.
• Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours. The ganache will gradually firm up to the right consistency.

Garnish macarons with lemon cream or lemon ganache

• Pair the shells by size.
• Transfer the ganache to a piping bag (or freezer bag) and pipe a small dollop onto the center of half the shells.
• Close with the remaining shells to form the macarons.