Updated: Jul 16, 2022
These lemon macarons are the perfect sweet and tangy combination. They're filled with a ring of lemon buttercream and lemon curd in the center so you get that sweet, lemony tang in every bite!
I thought the photo below was a pretty macaron pattern, love creating macaron art!
All about Lemon Curd
Lemon curd is a preserve or custard with a thick consistency made from lemons, butter, eggs, and sugar. It is sweet and tangy with a strong lemony taste, and quick and easy to make!
What is Lemon Curd used for?
It is most popular for using as a custard for tarts, jam, topping or even fillings in cakes. Or you can just eat it with a spoon! It's also great spread on toast, waffles or pancakes!
How long does Lemon Curd keep fresh?
Any leftover lemon curd can be stored in an airtight container in the fridge for up to 2 weeks, which is not as long as you can keep jam fresh in the fridge. But luckily, you can store in the freezer for up to 1 year without impacting it's texture surprisingly! Freezing is easier and keeps the lemon curd fresh longer!
After baking the cooled macaron shells, I like to pair two shells of the same size and lay them side by side, top side down and pipe the fillings on one of the paired shells, making it quick and easy to assemble and sandwich the top and bottom macaron shells with the filling in between.
LEMON MACARONS with LEMON CURD and LEMON BUTTERCREAM
YIELD12 | AUTHOR Corinne of TooCuteDesserts
PREP TIME 45 Min | COOK TIME 18 Min | RESTING TIME 25 Min | TOTAL TIME 1 H & 28 M
Lemon Macarons filled with Lemon Curd and Lemon Buttercream are the perfect sweet and tangy combination!
50 grams egg whites 1.8 oz
25 grams white granulated sugar 0.88 oz
60 grams almond flour 2.12 oz
80 grams powdered sugar 2.82 oz
About 1 or 2 drops of lemon yellow soft gel food coloring
3 tbsp lemon zest
1/4 cup lemon juice
1/3 cup granulated sugar (66 grams, 2.3 oz)
3 tbsp unsalted butter at room temperature (42 grams, 1.5 oz)
2 large eggs
1/8 tsp salt
1 1/3 cups powdered sugar sifted
4 tbsp unsalted butter softened
1 tsp vanilla extract
1/2 -1 tbsp whipping cream as necessary
Optional: 1/2 tbsp lemon zest
Macaron Shells: Prepare dry ingredients
1. Before you start, measure out all of your ingredients for the macaron shells. Sift the powdered sugar and almond flour together. Set aside.
2. Prepare a 12oz. piping bag, fitted with a round tip. Set aside.
3. Line a baking sheet with parchment paper or silicone mats.
4. I use a silicone baking mat with a macaron template I made on my own. You can print it from the internet, and just place it under the silicone mat, or parchment paper. But I recommend using a silicone mat.
Make the meringue
1. Place the egg whites in the KitchenAid with the whisk attachment and whisk on low for about 30 seconds, then add in the white granulated sugar and gradually start increasing speed to medium. Whisk on medium speed for one to two minutes, until the mixture is white and starting to become fluffy.
2. Add 1 or 2 drops of lemon yellow soft gel food coloring and whisk on low for about 30 seconds.
3. Raise speed to high for a few minutes until you see stiff peaks that hold their shape formed.The best way to check for this is to keep a close eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it will be time to stop.
4. When you pull your whisk up, the peaks should form a point, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
5. Take the mixture in the mixing bowl off the KitchenAid.
1. Pour the sifted powdered sugar and almond flour into the stiff whites.
2. Start folding gently with the spatula until the batter falls off the spatula like how a ribbon would fall, then the batter should be ready. How to test when to stop folding the batter: Stop folding when the batter is glossy and has a thick and flowing consistency. To test if it has that consistency, pick up some batter with the spatula and try to draw a letter 'J' with the batter that is dripping off the spatula. If you can form a letter 'J' without the batter breaking up, that’s an indication that the batter is ready to be piped. You can also test it by taking a spoonful of the batter and put it onto a plate, if the peak runs into the batter within 10 seconds, the batter is ready - if there is still a peak, continue to mix.
3. Be careful not to overmix. You don’t want the batter to be too runny either. It’s always best to undermix and test several times until the proper consistency is achieved.
Pipe the shells
1. Now you can pour the batter into your piping bag. (A great tip for easily pouring the batter into the piping bag is to fold down the sides of the piping bag open and place it into a tall cup fitted with the piping tip in place, then pour the batter into the piping bag.) Tie the top of the bag with a rubber band, clip or a pastry bag tie so no batter spills out.
2. Place the piping bag directly 90 degrees over the center of each macaron circle on the template. Apply equal pressure and carefully pipe for about 5 seconds, ensuring the batter does not go over the circle (you want to keep the batter in the circle as best as you can), and then quickly pull the bag up twisting slightly so no batter spills out.
3. Once you’ve piped as many circles as you could, bang against the bottom of the tray with the piped macarons a few times to release air bubbles that are in the batter and prevent your macaron shells from cracking.
4. Optional: Use a toothpick to pop any air bubbles on the surface of the shells.
5. Pre-heat the oven to 290ºF.
6. Let your trays sit at room temperature for a while so the shells will dry out a little bit. I usually let the batter dry for about 25 minutes, depending on how humid the day is. You’ll know when they’re ready when you gently touch the surface of the macaron batter and it seems dry to the touch. (I like to set my timer for 25 minutes so I won't forget!)
7. When the batter is dry to the touch, place the baking sheet on top of a second baking sheet (this will prevent macarons from cracking).
8. Bake the double trays for 9 minutes, then remove the bottom tray and rotate the top tray and bake that tray for another 9 minutes. I bake every double trays for about 18 minutes total.
9. Remove from the oven and let the macarons cool down before proceeding with the filling. When baked, the macarons will have a deeper color and formed feet (which look like ruffles at the bottom of each macaron). If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking for another minute or so and test again.
1. Cream the butter at medium speed in the bowl of an electric mixer. Slowly add sugar and lemon zest to butter and keep creaming at medium speed for a few minutes, until mixture is light in color and fluffy.
2. Add eggs, one at a time, completely incorporating, before adding the next one.
3. Add salt. And finally, add lemon juice, and stir on low speed.
4. Pour mixture in a small sauce pan and cook it over medium-low heat, while stirring nonstop.
5. You are looking for a very thick and creamy curd. Don’t stop stirring. And don't let the curd actually come to a boil.
6. When the consistency is thick, remove from heat and pour into a heat proof bowl.
7. Let it cool in the fridge.
8. STORAGE: Lemon curd can be stored in an airtight container for up to 2 weeks in the fridge, and up to 1 year in the freezer in an airtight container, if well protected.
1. Cream the butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and lemon zest in.
2. On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy.
3. Add vanilla and cream in, beat for another 30-45 seconds. Only add 1/2 tablespoon of cream if necessary, sometimes you may find that the consistency of the buttercream is already perfect and doesn't need any more liquid. If the buttercream seems too stiff, add a tiny bit of cream as necessary. If the buttercream seems too runny, add more sifted powdered sugar until you obtain a firm, but smooth and creamy consistency.
4. STORAGE: Buttercream can be stored in an airtight container in the fridge for up to 1 week.
1. To assemble the macarons, pipe a ring of the Lemon Buttercream on the bottom shell, then fill the ring with the Lemon curd. Top with another shell of the same size.
1. These macarons can be stored in an airtight container the fridge for up to 4 days, and in the freezer for up to 15 days.
2. The lemon curd can be stored in a jar in the fridge for up to 2 weeks, and in the freezer for up to 1 year.
3. The lemon buttercream can be stored in an airtight container in the fridge for up to 1 week.
*Using an oven thermometer ensures the most accurate oven temperature
**Baking with two baking sheets will prevent the macarons from cracking
***When piping a double batch of the macaron batter, it's better to use a large 16oz. piping bag.
Thanks so much for reading my blog! Leave a comment below or tag @toocutedesserts and/or hashtag #toocutedesserts on Instagram if you make this recipe! Have fun baking and enjoy!
Corinne of TooCuteDesserts