Lemon Curd Macarons
User Reviews
5
Lemon Curd Macarons
Description
The Lemon Curd Macarons recipe involves creating crisp, chewy macaron shells made primarily from finely ground almond flour, powdered sugar, and stiff egg whites with yellow coloring. The shells achieve their delicate texture by the precise folding technique and gentle baking. For the filling, a combination of lemon curd, softened salted butter, powdered sugar, lemon zest, and fresh juice creates a tangy and sweet buttercream that complements the nutty, light shells. This blend achieves a balance of citrus brightness and richness in each bite.
These macarons work well as an elegant dessert or teatime treat. They pair nicely with light teas and can be prepared in advance and stored in the fridge, allowing the flavors to meld. Piping the shells uniformly and resting them before baking help develop their signature feet and texture.
It is recommended to use homemade lemon curd for best flavor, chilling it completely before assembling. The recipe highlights sifting the dry ingredients twice to ensure a smooth batter free of large bits. The macarons require gentle folding to reach the correct lava-like consistency for piping.
Ingredients
Macaron Shells
- 1 cup almond flour finely ground
- 3/4 cup powdered sugar
- 3 large egg at room temperature, white
- 1/2 cup granulated sugar
- yellow food coloring
Filling
- 1/2 lemon curd batch
- 1/4 cup butter softened, salted
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2-3 teaspoons lemon juice as needed, fresh
Instructions
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.
- Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
- Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the baking sheet against the counter a few times to release air bubbles.
- Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
- Preheat oven to 300°F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
- Meanwhile, make the lemon buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, lemon juice, and lemon zest and mix again until smooth and light.
- To fill the macaron shells, transfer the lemon buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of lemon curd, then top with another macaron shell.
Notes
- Use homemade lemon curd for better flavor and chill fully before filling macarons.
- Sift almond flour and powdered sugar twice for a smooth batter without lumps.
- Fold batter carefully until it flows in thick ribbons for proper shell texture.
- Pipe shells evenly and allow them to rest before baking to develop characteristic feet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21-24 Filled Macarons
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 27mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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