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Lemon Poppy Seed Macarons

Lemon Poppy Seed Macarons for a Bright, Zesty Treat

Delightful Lemon Poppy Seed Macarons featuring almond meringue shells and creamy lemon curd filling, perfect for any occasion.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 ¾ cups Powdered Sugar Ensure it is fine to prevent grittiness.
  • 1 cup Almond Flour Other nut flours can be used, but texture may vary.
  • 4 large Egg Whites Use aged egg whites for better stability.
  • ½ cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 2 tablespoons Poppy Seeds They can be left out for a plain macaron.
For the Whipped Lemon Curd Filling
  • ¼ cup Lemon Juice Lime juice can be used for a different flavor profile.
  • 1 whole Egg Ensure eggs are at room temperature for best results.
  • 1 large Egg Yolk Ensure eggs are at room temperature for best results.
  • ⅓ cup Granulated Sugar
  • ½ cup Unsalted Butter Vegan butter can be used for a dairy-free version.
  • ½ cup Heavy Whipping Cream Whip lightly to maintain texture.

Equipment

  • Piping Bag
  • Mixer
  • food processor
  • Baking Sheet
  • Silicone Mat
  • heat-proof bowl
  • Whisk

Method
 

Step-by-Step Instructions for Lemon Poppy Seed Macarons
  1. Start by lining a large cookie sheet with a silicone mat or parchment paper and preheat your oven to 280°F (140°C).
  2. Pulse together powdered sugar and almond flour in a food processor, sift into a bowl, and stir in poppy seeds.
  3. Beat egg whites until frothy, gradually add granulated sugar, and beat until stiff peaks form.
  4. Fold the meringue into the dry mixture until a smooth batter forms.
  5. Pipe 1-inch rounds onto the baking sheet and tap to release air bubbles.
  6. Allow the piped macarons to rest at room temperature for approximately 60 minutes.
  7. Bake the macarons for 15 minutes, rotating halfway through to ensure even baking.
  8. Cool the macarons completely on the baking sheet for 10-15 minutes.
  9. Whisk together sugar, lemon juice, whole egg, and egg yolk over simmering water until thickened.
  10. Whip heavy cream until stiff peaks form and fold into the cooled lemon curd.
  11. Pipe whipped lemon curd onto half of the macarons and top with another shell.
  12. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 25mgPotassium: 20mgSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.2mg

Notes

For best results, ensure egg whites are at room temperature. Avoid overmixing the batter to prevent flat shells.

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