Begin by lining two baking sheets with macaron silpats or parchment paper. Preheat your oven to 320°F (160°C).

In a food processor, blend almond flour and powdered sugar until finely ground. Sift the mixture to remove lumps.

In a standing mixer, whisk egg whites on low until frothy. Gradually add granulated sugar, increase speed, and whisk until stiff peaks form.

Gently fold half of the almond flour mixture into the meringue with a silicone spatula, then add the remaining mixture.

Transfer the batter into a piping bag and pipe egg shapes onto the prepared baking sheets. Let them rest for 20-30 minutes.

Bake the macarons for 16-18 minutes in the preheated oven, ensuring they are not wobbling in the center when done.

Let the macarons cool completely on the baking sheets for about 15-20 minutes.

Mix chocolate brown gel food coloring with vodka to create a speckling mixture and delicately speckle the macaron shells.

To make the filling, whisk egg whites and granulated sugar over simmering water until the mixture reaches 160°F (71°C). Remove from heat and whip until glossy.

Fill the center of the meringue rings with lemon curd and sandwich them with another macaron shell. Store in the fridge.