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Lemon Poppy Seed Macarons with Lemon Curd Filling Recipe

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4.1 from 13 reviews

Delight in these delicate Lemon Poppy Seed Macarons featuring crisp almond meringue shells infused with subtle poppy seeds and filled with a luscious homemade lemon curd cream. Perfect for tea parties or special occasions, these macarons balance tart citrus with sweet, creamy filling for an irresistible treat.

Ingredients

Macarons

  • 1 2/3 cup (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 tablespoon poppy seeds

Filling

  • 1/3 cup plus 1 tablespoon (75 grams) granulated sugar
  • 1/4 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
  • 1/4 cup heavy whipping cream (cold)

Instructions

  1. Prepare the baking surface: Line a cookie sheet with a silicone mat or parchment paper to ensure easy removal and proper macaron formation.
  2. Combine dry ingredients: Pulse powdered sugar and almond flour in a food processor until lumps are gone, then sift into a large bowl. Stir in poppy seeds evenly.
  3. Make french meringue: Beat egg whites on low speed until frothy, then gradually add granulated sugar while increasing speed. Beat until stiff peaks form, ensuring the meringue is stable but not dry.
  4. Fold meringue into dry mix: Gently fold the meringue into the almond mixture using a silicone spatula, achieving a smooth batter that flows slowly but holds shape; this is called macaronage.
  5. Pipe macarons: Transfer batter to a piping bag fitted with a round tip and pipe 1-inch diameter disks onto the prepared sheet.
  6. Remove air bubbles: Tap the tray firmly on the counter multiple times and pop any visible bubbles with a toothpick to ensure smooth tops.
  7. Rest batter: Let piped macarons rest at room temperature for one hour until a dry skin forms on the surface, testing by lightly touching to confirm no batter sticks.
  8. Bake shells: Preheat oven to 280°F (140°C). Bake macarons on the middle rack for a total of 15 minutes, rotating the tray every 5 minutes to ensure even baking. The shells should peel easily and remain pale.
  9. Cool shells: Remove from oven and allow macarons to cool completely before peeling from the mat and pairing similarly sized shells.
  10. Make lemon curd filling: Whisk sugar, lemon juice, egg, and yolk in a heat-proof bowl. Place over simmering water and add butter. Cook over low heat, whisking occasionally, until curd thickens to 180°F or mayonnaise-like texture (about 15 minutes).
  11. Chill lemon curd: Cover curd surface with plastic wrap and refrigerate until fully cooled.
  12. Whip cream: Using a hand mixer, whip the cold heavy cream to stiff peaks without overwhipping.
  13. Combine curd and cream: Fold chilled lemon curd gently into whipped cream until fully incorporated, creating a light filling.
  14. Assemble macarons: Pipe desired amount of lemon curd filling onto the flat side of one macaron shell and sandwich with a matching shell.

Notes

  • Using a silicone mat or parchment paper is key for perfect macarons and easy release.
  • Macaronage is crucial—over- or under-mixing affects texture and spread.
  • Humidity can extend the resting time needed for the dry skin to form on macaron shells.
  • Adjust oven temperature according to your specific oven to avoid browning of shells.
  • Ensure lemon curd is fully cooled before folding into whipped cream to maintain proper filling texture.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.

Find it online: https://lauracooks.com/lemon-poppy-seed-macarons-with-lemon-curd-filling-recipe/