Description
Delight in these elegant Lemon Poppy Seed Macarons featuring delicate almond meringue shells infused with zesty lemon and crunchy poppy seeds, paired perfectly with a luscious lemon buttercream filling. A classic French dessert that’s bright, tangy, and perfect for spring or special occasions.
Ingredients
Scale
Macaron Shells
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground and sifted)
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon poppy seeds
- Yellow gel food coloring (optional)
Lemon Buttercream Filling
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dry Ingredients: Line two baking sheets with parchment paper or silicone mats. Pulse the powdered sugar and almond flour together in a food processor until well combined, then sift into a bowl to remove any large bits.
- Make the Meringue: In a clean, dry bowl, beat the egg whites until they become foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
- Flavor and Color: Add lemon zest, vanilla extract, and yellow gel food coloring if using. Beat briefly to incorporate these ingredients evenly into the meringue.
- Combine Ingredients: Gently fold the sifted dry ingredients into the meringue in batches, using a spatula. Continue folding until the batter flows smoothly and forms ribbons when dropped from the spatula. Carefully fold in the poppy seeds.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, spacing them evenly. Tap the baking sheets firmly on the counter to release any trapped air bubbles.
- Form a Skin: Allow the piped macarons to sit at room temperature for 30 to 60 minutes, until a dry skin forms on the surface and they are no longer sticky when touched.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes. Let them cool completely on the baking sheet before attempting to remove.
- Prepare Lemon Buttercream: Beat the softened butter until creamy. Add powdered sugar, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until the filling is light and fluffy.
- Assemble the Macarons: Pipe the lemon buttercream onto the flat side of half the macaron shells. Sandwich with the remaining shells to form complete macarons.
- Rest Before Serving: Refrigerate the assembled macarons in an airtight container for 24 hours to improve texture and flavor before serving.
Notes
- Macarons improve in texture after maturing in the fridge for 24 to 48 hours.
- Use gel food coloring to avoid altering batter consistency.
- Always weigh ingredients for the best baking results and consistent shell texture.
