Description
Lemon Poppy Seed Macarons are delicate French cookies featuring crisp almond flour shells with a hint of lemon zest and poppy seeds, filled with a luscious lemon buttercream. This tasty and elegant dessert is perfect for special occasions or a sophisticated treat.
Ingredients
Scale
For the shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 1 teaspoon poppy seeds
- Yellow gel food coloring (optional)
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Sift dry ingredients: In a large bowl, sift together the almond flour and powdered sugar to remove lumps and combine evenly. Set aside.
- Beat egg whites: In a separate clean bowl, beat the room temperature egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form for a perfect meringue base.
- Add flavorings and color: Mix in vanilla extract, lemon zest, poppy seeds, and yellow gel food coloring if using into the meringue gently to maintain volume.
- Fold dry ingredients: Gently fold the almond flour mixture into the meringue in batches, folding just until the batter has a thick lava-like consistency that ribbons off the spatula.
- Pipe the shells: Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them evenly.
- Release air bubbles: Tap the trays firmly on the counter to bring air bubbles to the surface and smooth the tops for even shells.
- Rest the shells: Allow the macarons to sit at room temperature for 30–60 minutes until a skin forms and shells are no longer tacky to the touch.
- Bake the shells: Preheat oven to 300°F (150°C) and bake macarons for 14–16 minutes, rotating the trays halfway through for even baking. Cool completely before removing them from the sheets.
- Prepare filling: Beat softened butter until creamy, then add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat until the filling is smooth, fluffy, and spreadable.
- Assemble macarons: Pipe a small amount of lemon filling onto the flat side of one macaron shell and gently sandwich with another shell on top.
- Chill before serving: Refrigerate assembled macarons for 12–24 hours for the flavors to meld and the texture to perfect. Serve chilled or at room temperature.
Notes
- Ensure all mixing bowls and utensils are clean and free of grease to achieve proper meringue peaks.
- Aging egg whites overnight can enhance meringue stability and macarons texture.
- Store assembled macarons in an airtight container in the refrigerator for up to 5 days for best freshness.
- Do not skip resting time to ensure shells develop the signature smooth skin and rise with feet.
- Use room temperature egg whites to achieve better volume and incorporation.
