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Lemon Poppy Seed Macarons with Whipped Lemon Curd Filling Recipe

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★★★★★

4.8 from 50 reviews

Delight in these delicate Lemon Poppy Seed Macarons featuring crisp almond meringue shells subtly infused with poppy seeds and sandwiched with a luscious, tangy lemon curd whipped cream filling. Perfectly light and flavorful, these elegant French cookies are a showstopper for any special occasion or afternoon tea.

Ingredients

Scale

Macaron Shells

  • 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

Lemon Curd 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 Dry Ingredients: Line a cookie sheet with a silicone mat or parchment paper. In a food processor, pulse powdered sugar and almond flour until combined and lump-free, then sift into a large bowl. Whisk the poppy seeds into the dry mixture.
  2. Make French Meringue: In a medium bowl, beat egg whites on low speed until frothy, gradually adding granulated sugar until stiff peaks form. Avoid adding sugar too quickly to prevent deflating the meringue. Optionally add food coloring sparingly at this point.
  3. Fold Batter: Gently fold the meringue into the dry ingredients with a silicone spatula (macaronage) until fully combined, smooth, and able to flow slightly when piped but not runny or stiff.
  4. Pipe Shells: Transfer batter to a piping bag fitted with a round tip and pipe 1-inch disks onto the prepared sheet. Firmly tap the sheet on the counter several times to release air bubbles and pop any residual bubbles with a toothpick.
  5. Rest Shells: Let the piped shells rest for 1 hour at room temperature until a dry, non-sticky skin forms on top. Longer rest needed if humidity is high.
  6. Bake Shells: Preheat oven to 280°F (138°C). Bake macarons on the middle rack for a total of 15 minutes, rotating the sheet every 5 minutes. Shells should remain colorless and peel off the mat easily. Cool completely before removing.
  7. Match Shells: Pair each macaron shell with another of similar size for sandwiching.
  8. Make Lemon Curd: In a heatproof bowl, whisk sugar, lemon juice, whole egg, and egg yolk together. Place bowl over simmering water, add butter, and cook over low heat for about 15 minutes, whisking occasionally until thickened to 180°F or mayonnaise-like consistency.
  9. Chill Curd: Remove lemon curd from heat, cover surface with plastic wrap to prevent skin, and refrigerate until fully cooled.
  10. Whip Cream: In a medium bowl, whip cold heavy cream to stiff peaks without overwhipping.
  11. Combine Filling: Gently fold cooled lemon curd into whipped cream until smooth and even.
  12. Assemble Macarons: Transfer lemon whipped curd to a piping bag and pipe desired amount onto the inside of one macaron shell. Sandwich with a matching shell and gently press together. Repeat for all macarons.

Notes

  • Use a silicone mat or parchment paper on baking sheets for best macaron shell results.
  • The resting phase is crucial to develop the characteristic macaron “skin” and prevent cracking during baking.
  • Carefully monitor oven temperature and rotate pans during baking for even cooking.
  • Folding the meringue correctly (macaronage) is key; the batter should flow slowly but hold shape without being runny.
  • Cover lemon curd with plastic wrap directly on surface to avoid forming a skin while chilling.
  • Pair shells of similar size to make uniform macarons.
  • Keep the heavy cream cold for optimal whipping to stiff peaks.

Keywords: lemon macarons, poppy seed macarons, lemon curd, french macarons, almond meringue cookies, delicate desserts

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