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Lemon Poppy Seed Macarons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 17 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free, Vegetarian

Description

These delicate Lemon Poppy Seed Macarons are light, airy French cookies with a tangy lemon buttercream filling and crunchy poppy seeds, perfect for a sophisticated dessert or special occasion treat.

Ingredients

For the shells:

  • 1 cup almond flour
  • 3/4 cup powdered sugar
  • 2 large egg whites (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon poppy seeds
  • yellow gel food coloring (optional)

For the filling:

  • 1/2 cup unsalted butter (softened)
  • 1 1/4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • pinch of salt

Instructions

  1. Prepare the baking sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking during baking.
  2. Blend dry ingredients: In a food processor, blend the almond flour and powdered sugar until fine, then sift into a bowl, setting aside to ensure smooth batter.
  3. Whip egg whites: In a clean mixing bowl, whip the egg whites until foamy, then gradually add granulated sugar and continue beating until stiff, glossy peaks form, indicating proper meringue consistency.
  4. Add flavorings and color: Gently fold in lemon zest, vanilla extract, lemon extract, and yellow gel food coloring if used, to flavor and color the meringue evenly.
  5. Fold dry ingredients: Add the sifted almond flour mixture to the meringue and fold gently until the batter flows off the spatula in a thick ribbon, known as the ‘lava’ stage, ensuring it’s properly mixed without deflating.
  6. Incorporate poppy seeds: Fold in the poppy seeds just until evenly distributed, being careful not to overmix.
  7. Pipe macarons: Transfer batter to a piping bag fitted with a round tip and pipe small 1.5-inch rounds onto prepared sheets. Tap trays firmly on the counter to release air bubbles.
  8. Rest the shells: Let the piped macarons sit at room temperature for 30–45 minutes until the tops form a dry, non-sticky skin to ensure proper rising.
  9. Bake: Preheat oven to 300°F (150°C) and bake macarons for 15–17 minutes until set and easily lifted from the parchment. Allow to cool completely before handling.
  10. Prepare filling: Beat softened butter until creamy, then add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until smooth and fluffy.
  11. Assemble macarons: Pipe filling onto half the cooled shells and sandwich with remaining shells, pressing gently to adhere.
  12. Refrigerate: Refrigerate assembled macarons for 24 hours to develop texture, then bring to room temperature before serving for the best flavor and consistency.

Notes

  • Use gel food coloring to prevent thinning the batter and maintain macaron texture.
  • Aging egg whites by leaving them uncovered in the fridge for 24 hours can improve the texture and stability of the meringue.
  • Macarons are best enjoyed 1–2 days after assembly once the flavors have melded and shells have softened slightly.

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