Description
These Lemon Curd Macarons are elegant, delicate, and bakery-style treats featuring crisp, airy almond meringue shells filled with a tart and creamy lemon buttercream and luscious lemon curd. Perfect for special occasions or a fancy dessert, their bright citrus flavor balances perfectly with the sweet, smooth texture of the shells.
Ingredients
Scale
Macaron Shells
- 1 cup finely ground almond flour
- 3/4 cup powdered sugar
- 3 large egg whites at room temperature
- 1/2 cup granulated sugar
- Yellow food coloring
Filling
- 1/2 batch of Lemon Curd (homemade or store-bought)
- 1/4 cup salted butter, softened
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2–3 teaspoons fresh lemon juice, as needed
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats to ensure the macarons don’t stick during baking.
- Sift dry ingredients: Sift the almond flour and powdered sugar together through a fine mesh sieve into a bowl. Repeat the sifting once more to ensure a uniform mixture and discard any coarse bits.
- Make meringue: In a large bowl, beat the egg whites at medium speed until frothy, approximately 1 minute. Gradually add granulated sugar about one tablespoon every 20 seconds, then add yellow food coloring. Increase the speed to medium-high and beat until stiff peaks form, indicating the meringue will hold its shape.
- Fold dry mixture into meringue: Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. Continue folding until the batter flows like lava and forms thick ribbons when drizzled from the spatula.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a large round tip or use a ziplock bag with a corner cut off. Pipe 1 1/2-inch circles evenly spaced onto the prepared baking sheets. Tap the baking sheets firmly on the counter a few times to release any trapped air bubbles.
- Rest the shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes, or longer if humid, until the tops are dry to the touch. This step helps develop the characteristic smooth shell and prevents cracking.
- Bake the macarons: Preheat the oven to 300°F (150°C). Bake one sheet at a time for 16 to 18 minutes. Once baked, let them cool completely on the baking sheet to firm up before gently removing.
- Prepare lemon buttercream: In a medium bowl, beat softened salted butter until creamy and smooth. Add powdered sugar, lemon zest, and fresh lemon juice, mixing again until the buttercream is light and smooth.
- Assemble the macarons: Fill a piping bag fitted with a small round tip (or use a ziplock bag) with lemon buttercream. Pipe a border of buttercream around the edge of half the macaron shells, spoon or pipe about 1/2 teaspoon of lemon curd into the center, then sandwich with another shell on top, pressing lightly to adhere.
Notes
- You can use store-bought lemon curd found near jellies and jams, but homemade lemon curd provides a fresher, more vibrant flavor.
- Prepare lemon curd in advance and ensure it is completely cooled before assembling the macarons to prevent melting the buttercream.
- Resting time for the macarons before baking is essential for developing the proper texture and shell integrity.
- Be patient while folding the batter to achieve the right consistency, which is crucial for smooth, even macarons.
- Use room temperature egg whites for best volume and stability when whipping meringue.
