Orange macarons

for the shells
40 g aged egg white
40 g ground almond
20 g sugar
65 g icing sugar

orange curd
1/4 cup orange juice
2 egg yolk
1/4 cup sugar
2 tbs butter

for the shell
sift the almond and icing sugar  set aside
beat the egg white, sugar  until firm peak
add dry ingredients ,fold until fully incooperated and flow like cake batter
pipe on the baking sheet with parchment paper
tap the baking sheet on the counter top a couples times
leave in the room temperature foe 45 minutes or until the surface dry to the touch
bake in the preheat oven 320 F for 12-15 minute
let cool completely before peeling of the sheet

for the filling

Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring (almost) constantly with a whisk, until mixture thickens.  It is done when it’s thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool.