FILLINGS FOR BABY CHICK MACARONS
LEMON CURD 45g unsalted butter, at room
temperature 112g castor sugar 1 large egg 1 large egg yolk 80g freshly squeezed lemon juice ½ tsp finely grated lemon zest
LEMON SMBC 250g Swiss meringue buttercream (refer
to p58) 85g lemon curd
Using an electric mixer, beat butter and sugar at medium speed for about 2 mins until creamy. Gradually add egg and egg yolk and beat for 1 min. Mix in lemon juice. Mixture will appear to curdle, but this is fine. Cook mixture over low heat, stirring constantly until smooth. Increase heat to medium and keep stirring until mixture thickens and coats the back of a wooden spoon. Do not let mixture boil. Remove from heat and stir in lemon zest. Transfer to a bowl and press plastic wrap on surface of curd to keep skin from forming. Chill before use. Lemon curd will keep for up to a week refrigerated and up to 2 months in the freezer.
Place buttercream in a bowl and gradually mix in lemon curd.