Lemon Poppy Seed Macarons
Delightful Lemon Poppy Seed Macarons filled with tangy lemon curd, perfect for any occasion.
Equipment
- double boiler
- stand mixer
- Piping Bag
- Silicone Mat
- Whisk
Ingredients
Lemon Curd
- 3 large egg yolks
- 100 grams granulated sugar
- 61 grams lemon juice
- 1 tablespoon lemon zest
- pinch kosher salt https://amzn.to/3nyuGdY
- 57 grams unsalted butter room temperature
Macarons
- 100 grams egg whites room temperature
- ¼ teaspoon cream of tartar https://amzn.to/3MtZyGE
- 60 grams granulated sugar
- 110 grams almond flour https://shrsl.com/4ijox
- 200 grams powdered sugar
- 1 tablespoon poppy seeds https://amzn.to/3sFngEQ
Instructions
Lemon Curd
- Make the lemon curd the night before to cool.
- Create a double boiler with simmering water in a saucepan.
- Whisk egg yolks, sugar, lemon juice, lemon zest, and salt in the double boiler.
- Whisk for 10-20 minutes until thick and pale.
- Remove from heat, add butter, whisk until smooth, and cool.
Macarons
- Sift almond flour and powdered sugar into a bowl, then stir in poppy seeds.
- Whisk egg whites in a stand mixer, add cream of tartar and sugar until stiff peaks.
- Fold in dry ingredients until 'flowing lava' consistency.
- Pipe batter into 1 inch rounds on baking sheet.
- Let macarons sit until a skin forms, about 30-40 minutes.
- Preheat the oven to 300°F and bake for 15 minutes.
- Let cool completely, then fill shells with lemon curd.
- Store in an airtight container in the fridge for 12-24 hours before eating.
Notes
Clean mixing bowl and whisk with lemon juice to ensure meringue forms well. Macarons can be stored in an airtight container in the fridge for up to 5 days. Lemon curd lasts 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
Tried this recipe?Let us know how it was!