Begin by measuring all dry ingredients—almond flour, powdered sugar, and Earl Grey tea. Ensure egg whites are at room temperature.

In a small saucepan, combine granulated sugar and water, then heat until reaching 118°C-120°C (244°F-248°F).

Whip egg whites in a stand mixer until foamy, gradually adding superfine sugar until soft peaks form.

Once syrup reaches temperature, slowly pour into egg whites while whisking on high speed until stiff peaks form.

Combine almond flour, powdered sugar, and Earl Grey tea; pulse mixture in a food processor until well blended.

Fold the whipped meringue into the almond mixture using a spatula until reaching the ribbon stage.

Pipe equal-sized rounds of batter on a baking tray lined with silicone mat, leaving space between each.

Let piped macarons rest at room temperature for 25-40 minutes, until a skin forms.

Preheat oven to 155°C (311°F) and bake macarons for 14-15 minutes, rotating halfway through.

Allow macarons to cool for about 5 minutes on the tray before transferring them to a wire rack.

Whisk together egg yolks, lemon juice, and sugar in a heatproof bowl over simmering water until thickened, 10-15 minutes.

Incorporate butter and gelatin into the lemon curd until smooth.

Pipe a dollop of lemon curd onto half the macarons and press another shell on top.

Optionally, decorate with melted white chocolate and yellow food coloring.

Refrigerate filled macarons for at least 12 hours to allow flavors to meld.