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Lemon Poppy Seed Macarons

Lemon Poppy Seed Macarons
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Lemon Poppy Seed Macarons are delicate French treats combining bright, zesty lemon flavor with crunchy poppy seeds, balanced in light and airy almond-based shells. Perfect for both novice and experienced bakers, these elegant macarons offer a refreshing, textural contrast and can be customized with various fillings and flavor variations for any dessert occasion.

Ingredients

Scale

For the Macaron Shells

  • 100g Almond Flour, finely ground
  • 160g Powdered Sugar
  • 60g Egg Whites (aged 24–48 hours for best results)
  • 50g Granulated Sugar
  • 1 tsp Lemon Zest, fresh
  • 1 tbsp Poppy Seeds

For the Filling

  • Buttercream Filling: 100g Unsalted Butter, softened
  • 60g Powdered Sugar
  • 1 tsp Lemon Zest
  • or
  • Lemon Curd Filling: 3 tbsp Fresh Lemon Juice
  • 1 tbsp Lemon Zest
  • 50g Sugar
  • 2 Eggs
  • 40g Unsalted Butter

Instructions

  1. Prepare Your Ingredients: Sift almond flour and powdered sugar together to remove lumps and evenly distribute the poppy seeds and lemon zest. This ensures a smooth shell with consistent texture.
  2. Whip the Meringue: Beat egg whites until frothy, then gradually add granulated sugar while whipping until stiff, glossy peaks form, creating a sturdy, airy base.
  3. Fold Dry Ingredients Into Meringue: Gently fold the almond flour mixture into the meringue with a spatula using slow, careful motions until the batter flows smoothly but is not runny, essential for shell formation.
  4. Pipe the Shells: Transfer batter to a piping bag with a round tip and pipe uniform 1-inch circles onto parchment-lined baking sheets. Tap gently to release air bubbles.
  5. Rest and Bake: Let the shells rest at room temperature for 30 to 60 minutes, until a thin skin forms. Bake at 300°F (150°C) for 15 to 18 minutes, then cool completely before removing.
  6. Prepare the Filling: For lemon curd, gently cook lemon juice, zest, sugar, eggs, and butter until thickened. For buttercream, cream butter with powdered sugar and lemon zest until fluffy.
  7. Assemble the Macarons: Pipe a small dollop of filling onto one shell, sandwich with a second shell, pressing gently to spread evenly. Chill assembled macarons to meld flavors before serving.

Notes

  • Age your egg whites uncovered in the fridge for 24-48 hours to improve meringue stability.
  • Sift almond flour and powdered sugar thoroughly to avoid dense or lumpy shells.
  • Fold batter carefully during macaronage to achieve the right consistency—batter should flow like lava but hold its shape.
  • Use a parchment template under your baking sheet for consistent macaron size and shape.
  • Resting piped shells at room temperature is essential for developing the signature “feet” and preventing cracks.
  • Avoid baking on humid days, as moisture can prevent shells from drying properly.

Nutrition

Keywords: Lemon poppy seed macarons, French macarons, citrus macarons, poppy seed dessert, gluten-free macarons, lemon almond cookies

Find it online: https://elenaglam.com/lemon-poppy-seed-macarons/