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

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

Using a stand mixer, whisk the egg whites on medium speed until foamy. Gradually add the superfine sugar until soft peaks form.

Once the sugar syrup reaches the right temperature, remove it from heat and pour it into the egg whites while whisking.

Combine the almond flour, powdered sugar, and Earl Grey tea in a separate bowl and pulse in a food processor.

Gently fold the whipped meringue into the almond mixture until it reaches the ribbon stage.

Prepare a piping bag and pipe equal-sized rounds (about 3 cm in diameter) on a baking tray.

Let the piped macarons rest at room temperature for 25-40 minutes, until dry to the touch.

Preheat your oven to 155°C (311°F) and bake the macarons for 14-15 minutes.

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

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

Incorporate butter and softened gelatin into the lemon curd, stirring until smooth.

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

Melt white chocolate and add yellow food coloring for decoration, then drizzle over the macarons.

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