Description
Lemon Poppy Seed Macarons are delightful gluten-free French desserts featuring crisp and airy almond meringue shells infused with crunchy poppy seeds and filled with a zesty, creamy whipped lemon curd. Perfectly balanced with sweet and tart flavors, these macarons are ideal for special occasions or an elegant treat.
Ingredients
Scale
- 2 cups powdered sugar
- 1 cup almond flour
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 1/2 cup fresh-squeezed lemon juice
- 1 whole egg
- 2 large egg yolks
- 1/2 cup unsalted butter, softened
- 1 cup heavy whipping cream
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- In a food processor, blend the powdered sugar and almond flour to a fine consistency, then sift the mixture into a large bowl to remove lumps for smooth shells.
- Whisk the poppy seeds thoroughly into the dry mixture so they are evenly distributed throughout the macaron shells.
- Beat the room temperature egg whites using a mixer, gradually adding granulated sugar until stiff peaks form, creating a glossy and firm meringue.
- Gently fold the meringue into the dry ingredients using a spatula, mixing carefully until the batter is smooth and slightly fluid but holds shape.
- Transfer the batter into a piping bag and pipe 1-inch circular disks onto the prepared baking sheet, spacing them evenly to allow spreading.
- Allow the piped shells to rest at room temperature for about 1 hour to develop a firm skin that helps achieve the characteristic smooth and shiny shell.
- Bake in a preheated oven at 280°F (140°C) for 15 minutes, rotating the baking sheet halfway through to ensure even baking.
- Let the baked macarons cool completely on the sheet before removing them to prevent cracking.
- Whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cooled lemon curd to create a light and airy filling.
- Pair shells of similar size and pipe the whipped lemon curd filling onto one shell, then sandwich with the other shell.
- Allow the assembled macarons to rest in the refrigerator for a few hours to meld flavors before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg