These Lemon Poppy Seed Macarons are the perfect blend of delicate French pastry and refreshing citrus flavors.
With a light, crisp shell dotted with poppy seeds and a luscious homemade lemon curd filling, these macarons are as elegant as they are delicious.
Whether you’re a seasoned baker or just looking to impress with something special, these macarons are sure to be a hit at any gathering.
Let’s get baking!
For Lemon Curd:
- Egg Yolks – You’ll need 3 large egg yolks to create the smooth, rich texture of the curd.
- Granulated Sugar – Adds the sweetness to balance the tartness of the lemon juice.
- Lemon Juice – Fresh lemon juice provides the tangy base of the curd.
- Lemon Zest – Adds an extra layer of fresh lemon flavor.
- Kosher Salt – A pinch of salt to enhance the overall flavors.
- Unsalted Butter – Adds richness and smoothness to the curd.
For Macaron Shells:
- Egg Whites – 100 grams of egg whites, at room temperature, are essential for creating a light, airy meringue.
- Cream of Tartar – Stabilizes the egg whites and helps them hold their shape.
- Granulated Sugar – Helps to stabilize the meringue and gives structure to the shells.
- Almond Flour – The key ingredient for the soft, chewy texture of the macaron shells.
- Powdered Sugar – Helps to achieve the smooth texture of the macaron shell.
- Poppy Seeds – Adds a touch of crunch and a hint of flavor to the delicate shells.
Lemon Poppy Seed Macarons
Craving a show-stopping treat that combines the lightness of French macarons with the vibrant zing of lemon? These Lemon Poppy Seed Macarons are just what you need!
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Servings: 30 filled macarons
Notes
Ingredients
Lemon Curd:
- 3 large egg yolks
- 100 grams granulated sugar
- 61 grams fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of kosher salt
- 57 grams unsalted butter, room temperature
Macaron Shells:
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour
- 200 grams powdered sugar
- 1 tablespoon poppy seeds
Instructions
Lemon Curd:
- Prepare the double boiler: Add 1-2 inches of water to a saucepan and bring to a simmer. Place a heatproof glass bowl on top, ensuring it doesn't touch the water.
- Make the curd: In the glass bowl, whisk together egg yolks, sugar, lemon juice, zest, and salt until well combined. Continue whisking constantly while the mixture cooks to prevent curdling.
- Cook: Whisk the lemon curd for 10-20 minutes, or until it thickens and becomes paler. If it’s not thickening, increase the heat slightly and keep whisking.
- Finish the curd: Once thickened, remove from heat. Stir in the butter until fully combined and smooth. If desired, strain through a fine mesh sieve and transfer to a jar. Allow it to cool at room temperature, then store in the fridge.
Macaron Shells:
- Prepare dry ingredients: Sift together almond flour and powdered sugar into a large bowl. Stir in poppy seeds and set aside.
- Whisk the egg whites: In a stand mixer, whisk egg whites on medium speed until foamy. Add cream of tartar and increase the speed to medium-high. Gradually add granulated sugar, ensuring it’s added slowly to avoid deflating the meringue.
- Form stiff peaks: Once all sugar is added, increase to the highest speed and whisk until stiff peaks form.
- Combine wet and dry ingredients: Gently fold half of the sifted dry ingredients into the meringue. Then fold in the remaining dry ingredients. Mix until the batter reaches a smooth, "lava-like" consistency. It should flow easily and form a figure-eight without breaking.
- Pipe the shells: Line a baking sheet with a silicone mat or parchment paper. Fit a piping bag with a ½-inch round tip and pipe 1-inch rounds onto the mat. Gently tap the baking sheet on the counter 3-4 times to release any air bubbles, and use a toothpick to pop any remaining bubbles.
- Rest the shells: Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on top, and you can lightly touch them without disturbing the surface.
- Preheat oven: While resting, preheat your oven to 300°F.
- Bake: Bake the macarons for 15 minutes, one sheet at a time, on the center rack. The macarons are done when they don’t move on their feet when touched.
- Cool: Let the macarons cool completely on the baking sheet before removing them. Once cool, match the shells into pairs.
Assemble the Macarons:
- Fill the shells: Pipe a small amount of cooled lemon curd into the center of one macaron shell, leaving a little room at the edges. Top with the other shell.
- Mature the macarons: Store the assembled macarons in an airtight container and refrigerate them for 12-24 hours before serving for the best flavor and texture.
Notes:
- Clean the stand mixer and whisk attachment with lemon juice to remove any fat residue that could affect the meringue.
- Macarons can be stored in an airtight container in the fridge for up to 5 days, while the lemon curd can be kept for up to 2 weeks in the fridge.
Nutrition
Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 7mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
- Do I really need to age my egg whites?
Aging egg whites isn’t strictly necessary, but it definitely helps! By letting them sit at room temperature for at least an hour, you’ll achieve a more stable meringue. If you’re short on time, it’s fine to skip this step, but you’ll get better results if you can. - Can I make these macarons without a kitchen scale?
It’s best to use a kitchen scale to get the measurements just right, especially for macaron recipes. A scale ensures consistency, which is key to getting the perfect texture. But, if you don’t have one, just be sure to measure carefully! - My macarons always have hollow centers. What’s going wrong?
Hollow centers are usually caused by overmixing or undermixing the batter. You want your batter to flow like “lava” and form a figure-eight. If it’s too runny or thick, it won’t hold up during baking. So, make sure you stop mixing as soon as it’s the right consistency! - Should I sift the dry ingredients?
Yes, sifting is super important. It helps get rid of any lumps in the almond flour and powdered sugar, giving your macarons a smooth finish. So don’t skip it – it’s a small step that makes a big difference in the end result. - How do I know when the macarons are ready to bake?
After piping, let the macarons rest until they form a slight skin on top. You should be able to touch them lightly without leaving any indentations. If you can do that, you’re ready to pop them in the oven. Trust me, it’s worth the wait!