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Lemon Curd Macarons with Lemon Buttercream Recipe

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3.9 from 6 reviews

Brighten your day with these delightful Lemon Curd Macarons, featuring delicate almond meringue shells filled with a luscious combination of lemon buttercream and tangy lemon curd. This French dessert offers a perfect balance of sweet and tart flavors with a smooth, melt-in-your-mouth texture.

  • Total Time: 2 hours 1 minute
  • Yield: 21-24 filled macarons

Ingredients

Macaron Shells

  • 1 cup finely ground almond flour
  • 3/4 cup powdered sugar
  • 3 large egg whites at room temperature
  • 1/2 cup granulated sugar
  • Yellow food coloring

Filling

  • 1/2 batch of Lemon Curd
  • 1/4 cup salted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 2-3 teaspoons fresh lemon juice, as needed

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Sift Dry Ingredients: Sift the almond flour and powdered sugar together twice through a fine mesh sieve to ensure uniform mixing and remove any large pieces. Set aside.
  3. Beat Egg Whites: In a large bowl, beat the room temperature egg whites on medium speed until frothy, about 1 minute. Gradually add granulated sugar, about 1 tablespoon every 20 seconds, while increasing speed to medium-high. Add yellow food coloring and continue beating until stiff peaks form.
  4. Fold Dry Ingredients: Gently fold the sifted almond flour mixture into the egg whites using a spatula until the batter flows like lava and falls off the spatula in a thick ribbon.
  5. Pipe Macarons: Transfer batter to a piping bag fitted with a large round tip. Pipe 1 1/2-inch circles onto prepared baking sheets. Tap the sheets firmly against the counter to release air bubbles.
  6. Dry Macarons: Allow piped macarons to rest at room temperature for 30-60 minutes, or until the tops are dry to the touch. This drying step is essential for a smooth top and proper final texture.
  7. Bake: Preheat oven to 300°F (150°C). Bake one sheet at a time for 16-18 minutes. Let macarons cool completely on the baking sheet before removing.
  8. Make Lemon Buttercream: In a medium bowl, beat softened butter until creamy. Add powdered sugar, fresh lemon juice, and lemon zest. Beat until light and smooth.
  9. Assemble Macarons: Place lemon buttercream in a piping bag fitted with a small round tip. Pipe a ring of buttercream around the edge of half the macaron shells. Add 1/2 teaspoon of lemon curd inside the ring, then sandwich with another macaron shell on top.

Notes

  • Ensure egg whites are at room temperature for best volume and texture.
  • Resting macarons before baking is crucial to develop a skin and minimize cracking.
  • Use a fine mesh sieve to get smooth macaron shells without lumps.
  • Humidity can affect drying times; lengthen resting as needed.
  • Macarons taste best after resting overnight in the refrigerator to allow flavors to meld.
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://avascooking.com/lemon-curd-macarons-with-lemon-buttercream-recipe/