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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Prepare dry ingredients: Sift together almond flour and powdered sugar into a large bowl. Stir in poppy seeds and set aside.
2. 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.
3. Form stiff peaks: Once all sugar is added, increase to the highest speed and whisk until stiff peaks form.
4. 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.
5. 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.
6. 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.
7. Preheat oven: While resting, preheat your oven to 300°F.
8. 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.
9. Cool: Let the macarons cool completely on the baking sheet before removing them. Once cool, match the shells into pairs.

Assemble the Macarons:

1. 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.
2. 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