Description
Delight in these delicate Lemon Poppy Seed Macarons, featuring crisp almond and poppy seed shells filled with a zesty lemon buttercream. This elegant French dessert combines smooth textures with bright citrus flavor, perfect for special occasions or a refined treat.
Ingredients
Scale
For the Macarons
- 1 cup powdered sugar
- ¾ cup almond flour
- 1 tablespoon poppy seeds
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Yellow gel food coloring (optional)
For the Lemon Buttercream Filling
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to ensure macarons do not stick during baking.
- Combine Dry Ingredients: In a food processor, pulse almond flour, powdered sugar, and poppy seeds until very fine. Sift this mixture into a large bowl to remove any lumps for a smooth batter.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites on medium speed with an electric mixer until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form, indicating a stable meringue.
- Add Flavoring and Color: Beat in vanilla extract and, if desired, a drop of yellow gel food coloring to give the macarons a bright lemony look.
- Fold Dry Mixture: Gently fold the sifted dry ingredients into the whipped egg whites in three additions. Fold carefully until the batter flows like lava and ribbons disappear within 10 seconds, ensuring proper texture.
- Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the prepared baking sheets, spacing them evenly. Tap the pans firmly on the counter to remove any air bubbles for smooth tops.
- Rest Shells: Let the piped shells rest at room temperature for 30–45 minutes until the surface is dry to the touch, which helps develop the macaron ‘feet’ during baking.
- Bake Macarons: Preheat the oven to 300°F (150°C). Bake one tray at a time for 15–17 minutes, rotating the tray halfway through to ensure even baking. The macarons are done when the tops are set and the bottoms have formed characteristic “feet.”
- Cool Shells: Remove from oven and cool completely on the baking sheet before carefully peeling off the parchment paper to prevent breaking.
- Prepare Lemon Buttercream: Beat softened butter until creamy. Add powdered sugar, lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt. Beat until smooth and fluffy to create a bright, tangy filling.
- Assemble Macarons: Pipe the lemon buttercream onto half of the cooled macaron shells. Sandwich with the remaining shells gently pressing together to form complete macarons.
- Chill for Maturation: Refrigerate the assembled macarons for at least 24 hours to allow flavors to meld and the texture to mature before serving for optimal taste and texture.
Notes
- Macarons taste best after chilling overnight to allow the flavors to meld beautifully.
- Store macarons in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the macaron shells (without filling) for up to 2 months for convenience; thaw before filling.
