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1
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
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2
make the lemon curd In the top of a double boiler filled with 2 inches of simmering water, combine the egg yolks, confectioners sugar, lemon juice and zest.
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3
Cook over moderately low heat, whisking constantly, until thickened and an instant-read thermometer inserted in the curd registers 180, about 10 minutes.
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4
Remove from the heat and whisk in the butter.
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5
Strain the curd into a heatproof bowl.
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6
Press a sheet of plastic wrap directly onto the surface and refrigerate until chilled.
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7
meanwhile, make the macarons In a food processor, combine the confectioners sugar, almonds and pink peppercorns and process until powdery.
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8
Transfer the mixture to a large bowl and break up any lumps.
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9
meanwhile, make the macarons In the bowl of a standing electric mixer fitted with the whisk, beat 2 of the egg whites at high speed until soft peaks form.
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10
Turn the mixer to the lowest setting while the sugar syrup cooks.
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11
In a small saucepan, combine the granulated sugar with the water and cook until the syrup reaches 238 on an instant-read thermometer, about 5 minutes.
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12
Increase the speed to moderately high and carefully and slowly pour the hot sugar syrup into the beaten whites in a thin stream.
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13
Beat until the meringue is stiff and glossy, about 5 minutes.
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14
meanwhile, make the macarons Pour the remaining egg white over the almond mixture and scrape the meringue on top.
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15
Using a rubber spatula, fold everything together until completely combined.
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16
Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip.
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17
meanwhile, make the macarons Pipe 1-inch mounds of meringue onto the prepared baking sheets, about 1 inch apart.
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18
Give each baking sheet a firm tap on the table to release any air bubbles.
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19
Rotate the pans and tap again.
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20
Using slightly moistened fingertips, press the meringues so they are about 1/4 inch high.
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21
Let stand at room temperature for 30 minutes to allow the tops to dry.
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22
meanwhile, make the macarons Bake 1 sheet at a time in the center of the oven for 10 minutes, until the meringues are lightly browned.
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23
Let cool completely on the baking sheet, then carefully lift off the macarons.
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24
meanwhile, make the macarons Scrape the lemon curd into a pastry bag fitted with a 1/4-inch plain tip.
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25
Pipe the lemon curd onto the flat side of half of the macarons and top them with the remaining cookies.
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26
Pipe a tiny dot of lemon curd on top of each one and garnish with a tiny rose petal.
