Ingredients

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

1/3 cup plus 1 tablespoon (75 grams) granulated sugar

1/4 cup (48 grams) lemon juice (fresh squeezed)

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

Step 1: Line a cookie sheet with a silicone mat or parchment paper. In a food processor, pulse the powdered sugar and almond flour until combined and lump-free. Sift the mixture into a large bowl and whisk in the poppy seeds.

Step 2: In a medium bowl, beat the egg whites on low speed until frothy, then gradually add 1/4 cup granulated sugar while increasing speed. Continue to beat until stiff peaks form. Add food coloring now if desired, but sparingly.

Step 3: Gently fold the meringue into the dry ingredients using a silicone spatula. The batter should flow smoothly off the spatula and spread slightly when piped, without being runny or stiff.

Step 4: Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch disks onto the prepared sheet. Tap the sheet firmly on the counter several times to release air bubbles and pop any remaining bubbles with a toothpick.

Step 5: Let the macarons rest for 1 hour until a dry skin forms on top and your finger doesn’t pick up batter.

Step 6: Preheat the oven to 280°F (140°C). Bake the macarons in the middle rack for 15 minutes total, rotating the sheet every 5 minutes. They should remain pale and peel easily off the mat.

Step 7: Allow the macarons to cool completely, then carefully peel them off the mat and pair shells of similar size.

Step 8: For the filling, whisk together 1/3 cup plus 1 tablespoon granulated sugar, lemon juice, egg, and egg yolk in a heat-proof bowl.

Step 9: Place the bowl over simmering water and add the butter. Cook over low heat for about 15 minutes, whisking occasionally, until the curd reaches 180°F (82°C) or thickens to mayonnaise consistency.

Step 10: Remove from heat and cover the surface with plastic wrap. Chill the curd in the fridge until completely cooled.

Step 11: Whip the cold heavy cream to stiff peaks using a hand mixer, being careful not to overwhip.

Step 12: Gently fold the cooled lemon curd into the whipped cream until fully combined.

Step 13: Transfer the lemon cream to a piping bag and pipe filling onto one macaron shell. Sandwich with a matching shell and repeat.

Tips & Variations

Use a silicone mat for best results, but parchment paper works if you don’t have one.

Be gentle when folding the meringue to avoid deflating it, but fold enough to achieve a smooth batter.

If your macarons crack or don’t develop feet, let them rest longer before baking or adjust oven temperature slightly.

Add a few drops of yellow or green food coloring to the batter for a sunny look without affecting texture.

For a twist, substitute lemon juice in the filling with orange or lime juice.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells in advance and store them in an airtight container for up to a week. Fill them with lemon cream just before serving for maximum freshness.

What if my meringue is too runny or too stiff?

If the meringue is too runny, it may not hold shape and your macarons will spread too much. If too stiff, they won’t spread enough and could be dry or crack. Beat the whites to stiff peaks gradually adding sugar for best results.