Description
Delight in these elegant Lemon Poppy Seed Macarons featuring delicate French meringue shells speckled with poppy seeds and filled with a bright, whipped lemon curd. This recipe combines classic macaron techniques with a fresh citrus filling, perfect for a sophisticated dessert or tea-time treat.
Ingredients
For Macaron Shells:
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
- ½ tablespoon poppy seeds
For Filling:
- ⅓ cup plus 1 tablespoon (75 grams) granulated sugar
- ¼ cup (48 grams) fresh squeezed lemon juice
- 1 large (50 grams) egg
- 1 large (15 grams) egg yolk
- 6 tablespoons (90 grams) unsalted butter, cubed and softened
- ¼ cup heavy whipping cream, cold
Instructions
- Prepare the Baking Surface: Line a cookie sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking of the macarons.
- Combine Dry Ingredients: Pulse powdered sugar and almond flour in a food processor until fully blended and lump-free. Sift the mixture into a large bowl and whisk in the poppy seeds evenly.
- Make French Meringue: In a medium bowl, whisk egg whites with a hand or stand mixer starting at low speed until frothy. Gradually add granulated sugar while increasing speed, beating until stiff peaks form—meringue should stand firmly with a slight curve without falling or jiggling.
- Fold Meringue into Dry Ingredients (Macaronage): Gently fold the meringue into the dry mixture with a silicone spatula until smooth, uniform, and flowing softly like lava. The batter should spread slightly but hold shape without running.
- Pipe Macaron Shells: Transfer batter to a piping bag fitted with a round tip and pipe 1-inch diameter disks onto the prepared baking sheet. Firmly tap the sheet multiple times to release air bubbles and pop any visible bubbles with a toothpick.
- Rest Macarons: Let the piped shells rest for 1 hour until a dry, non-sticky skin forms on top, essential for proper texture and rising.
- Bake Macarons: Preheat oven to 280°F (140°C). Bake macarons on the middle rack in three 5-minute intervals, rotating the tray between each to ensure even heat. Total bake time is 15 minutes. The finished shells should have no color and peel easily from the mat.
- Cool and Match Shells: Remove shells from oven and cool completely. Peel off the silicone mat and pair shells by size for sandwiching.
- Prepare Lemon Curd Filling: In a heat-proof bowl, whisk sugar, fresh lemon juice, whole egg, and egg yolk. Place over simmering water and add cubed butter. Cook over low heat for about 15 minutes, whisking occasionally until thickened to 180°F or mayonnaise-like consistency.
- Cool Lemon Curd: Remove from heat, cover the surface tightly with plastic wrap to prevent skin formation, and chill in the fridge until fully cooled.
- Whip Cream: In a medium bowl, whip cold heavy cream to stiff peaks using a hand mixer without overwhipping.
- Combine Filling: Gently fold the chilled lemon curd into the whipped cream until fully incorporated and fluffy.
- Assemble Macarons: Transfer the lemon curd filling into a piping bag and pipe desired amount onto the inside of one macaron shell. Sandwich with a matching shell on top. Repeat for all shells and serve.
Notes
- Use a silicone mat or parchment paper for even baking and easy shell removal.
- Resting macarons before baking is critical to forming a smooth shell and preventing cracking.
- Ensure egg whites are at room temperature for better meringue volume.
- Be careful not to overfold the batter; the right macaronage consistency flows slowly and smoothly.
- Rotate baking sheet during baking to allow even heat distribution.
- The lemon curd can be made a day ahead and refrigerated for convenience.
- Pipe filling gently to avoid breaking the delicate shells.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
