Delicate and tangy lemon macarons with a smooth lemon buttercream filling, perfect for a sweet treat or special occasion.

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Sift powdered sugar and almond flour together into a bowl. Set aside.
In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks.
Gently fold dry ingredients into egg whites in batches. Add lemon zest and food coloring if using. Fold until the batter flows like lava.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a parchment-lined baking sheet.
Tap the baking sheet on the counter to remove air bubbles. Let sit at room temperature for 30-60 minutes until a skin forms on the surface.
Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes. Let cool completely before removing from the parchment.
For the filling, beat butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Beat until smooth.
Pipe a small amount of lemon buttercream onto one macaron shell and sandwich with another shell.
Refrigerate macarons in an airtight container for at least 24 hours for best texture and flavor.