Combine the dry ingredients in a large bowl. Sift until fully combined and free of lumps.

Whip the egg whites and sugar to stiff peaks.

Combine the two mixtures and macaronage until it reaches the correct texture.

Pipe into 1-inch disks. Let rest for 1 hour. Bake for 15 minutes at 280 degrees (F).

Make the lemon curd and allow to cool fully.

Beat the heavy cream until stiff peaks form.

Gently fold together the lemon curd and the whipped cream.

Pipe your desired amount of filling on the inside of one macaron shell. Sandwich another macaron shell on top.

Repeat with remaining macaron shells and enjoy!