Description
Delight in these delicate Lemon Poppy Seed Macarons, a classic French dessert featuring crisp almond-based shells infused with lemon zest and poppy seeds, paired with a smooth, tangy lemon buttercream filling. Perfect for a sophisticated treat or special occasion, these macarons offer a harmonious balance of citrus brightness and sweet, nutty flavor.
Ingredients
Scale
For the Shells:
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon poppy seeds
- Yellow gel food coloring (optional)
For the Filling:
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Blend Dry Ingredients: In a food processor, blend the almond flour and powdered sugar until fine. Sift the mixture into a bowl and set aside to remove lumps and create a smooth mixture.
- Whip Egg Whites: In a clean mixing bowl, whip the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form, indicating the meringue is ready.
- Flavor and Color: Gently fold in the lemon zest, vanilla extract, lemon extract, and yellow gel food coloring if using, ensuring the flavor and color distribute evenly without deflating the meringue.
- Combine Batter: Add the sifted dry ingredients to the whipped egg whites, folding gently but thoroughly until the batter flows off the spatula in a thick, lava-like ribbon. Incorporate the poppy seeds just until evenly mixed.
- Pipe Shells: Transfer the batter to a piping bag fitted with a round tip and pipe small 1.5-inch rounds onto the prepared baking sheets. Tap the trays firmly on the counter several times to release trapped air bubbles for smooth shells.
- Rest Batter: Let the piped batter rest at room temperature for 30–45 minutes until the tops are dry to the touch, forming a skin that helps create the characteristic macaron feet.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15–17 minutes until firm. Remove and allow to cool completely on the baking sheets before removing.
- Prepare Filling: Beat softened butter until light and creamy. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until the filling is smooth and fluffy, perfect for sandwiching.
- Assemble Macarons: Pipe the lemon filling onto half the cooled shells and top with the remaining shells, gently pressing to form sandwiches.
- Rest for Flavor: Refrigerate the assembled macarons for 24 hours to develop the best texture and flavor. Before serving, bring to room temperature for optimal enjoyment.
Notes
- Use gel food coloring to avoid thinning the batter and compromising the macaron texture.
- Aging the egg whites by leaving them uncovered in the fridge for 24 hours can improve the batter’s stability and results.
- Macarons achieve their best texture and flavor 1–2 days after assembly; plan ahead for ideal tasting.
