Honey Grapefruit Macarons

Directions

1. Macaron shells:
2. Line two baking sheets with parchment. Sift together the almond flour and powdered sugar into a bowl. In the bowl of your stand mixer fixed with the whisk attachment, beat the egg whites on medium-high until they are foamy. Slowly add the meringue powder while mixing, and beat until they reach medium-stiff peaks. Fold in the dry mix in three additions with a rubber spatula, being very careful not to over mix it. Your batter should be shiny and smooth, and when you lift the spatula and let some batter drop back down, it should fold back into itself after a few moments. Transfer to a piping bag fitted with a plain tip and pipe to desired size. Allow your macarons to dry out for at least half an hour (may take up to an hour) so that they are no longer tacky to the touch. While they are drying out, make your fillings (see below). When the macarons are ready, preheat the oven to 295 degrees. Bake for about 13 minutes, rotating half way through. Allow to cool entirely before removing them from the parchment.
3. Buttercream: In the bowl of your stand mixer, combine the sugar and egg whites. Heat over a pot of simmering water, using your hand to whisk the mixture constantly so the eggs do not cook. You want the sugar to dissolve completely, and the mixture should we warm to the touch (no grit between your finger tips at all from the sugar, should be smooth). Immediately beat the mixture on medium high with the whisk attachment. Increase the speed to high, and beat until it is completely cool and a stiff peaked meringue forms (about 10 minutes). Switch to the paddle attachment, and slowly incorporate the butter one tablespoon at a time. Next add the salt and honey. Taste and adjust flavoring as needed.
4. Curd: In a small saucepan, reduce the grapefruit juice over medium high heat until halved. Allow reduced juice to cool before combining with the remaining ingredients in a double boiler (leave the butter and vanilla to add at the end). Cook whisking constantly until thick, about 8 minutes. Remove from heat and strain through a fine mesh sieve. Whisk in the butter and vanilla and stir until smooth. Set aside to cool with plastic wrap directly on the surface to avoid a skin forming.
5. Assembly: Match your macaron shells, and pipe a small ring of buttercream around the edge of one side to act as a well. Fill the middle with the grapefruit curd, and sandwich. You can decorate the tops as I did with paintbrushes and food dye gels. Store in an airtight container in the fridge.