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Lemon Poppy Seed Macarons

Lemon Poppy Seed Macarons

Delightful Lemon Poppy Seed Macarons filled with tangy lemon curd, perfect for any occasion.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 30 filled macarons
Calories 90 kcal

Equipment

  • kitchen scale
  • Fine-mesh strainer
  • stand mixer with whisk attachment
  • half sheet pan
  • silicone macaron mat
  • ½ inch round piping tip

Ingredients
  

Lemon Curd

  • 3 large egg yolks
  • 100 grams granulated sugar
  • 61 grams lemon juice
  • 1 tablespoon lemon zest
  • pinch kosher salt
  • 57 grams unsalted butter room temperature

Macarons

  • 100 grams egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 60 grams granulated sugar
  • 110 grams almond flour
  • 200 grams powdered sugar
  • 1 tablespoon poppy seeds

Instructions
 

Lemon Curd

  • Make the lemon curd the night before to cool completely.
  • Create a double boiler with simmering water and a heatproof bowl.
  • Whisk together egg yolks, sugar, lemon juice, lemon zest, and salt until combined. Cook while whisking.
  • Whisk for 10-20 minutes until thickened and paler in color.
  • Remove from heat, add chopped butter, and whisk until smooth. Strain if desired and store in fridge.

Macarons

  • Sift almond flour and powdered sugar into a bowl, stir in poppy seeds, and set aside.
  • Whisk egg whites in a stand mixer until foamy, then add cream of tartar. Slowly add granulated sugar.
  • Whisk on high until stiff peaks form. Fold in dry ingredients until flowing lava consistency.
  • Pipe 1-inch rounds on a lined baking sheet and drop the sheet to release air bubbles.
  • Let macarons rest at room temperature for 30-40 minutes until a skin forms.
  • Preheat oven to 300°F and bake macarons for 15 minutes.
  • Cool macarons on the baking sheet, then match shells and pipe lemon curd filling.
  • Store assembled macarons in an airtight container in fridge for 12-24 hours before enjoying.

Notes

For best results, clean mixer bowl and whisk with lemon juice. Store macarons up to 5 days and lemon curd up to 2 weeks in the fridge.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 7mgPotassium: 17mgFiber: 1gSugar: 12gVitamin A: 72IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword baking, dessert, French pastry, lemon curd, Lemon Poppy Seed Macarons, macarons
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