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Lemon Meringue Macarons Recipe

Lemon Meringue Macarons Recipe
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4.9 from 24 reviews

These Lemon Meringue Macarons are delicate French treats featuring crisp almond meringue shells filled with tangy homemade lemon curd and topped with an optional sweet meringue swirl. Perfect for spring gatherings, brunches, or special occasions, they combine zesty citrus flavor with light, airy textures.

Ingredients

Scale

For the Macaron Shells:

  • 1 cup (100g) almond flour
  • 1 1/2 cups (150g) powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Yellow gel food coloring (optional)

For the Lemon Curd Filling:

  • 1/3 cup (80ml) fresh lemon juice
  • 1/2 cup (100g) granulated sugar
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest

For the Meringue Topping (optional):

  • 1 egg white
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Make Macaron Shells: Sift almond flour and powdered sugar together to ensure a smooth, lump-free dry mix. In a separate clean bowl, beat the egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Mix in vanilla extract and yellow gel food coloring if using. Carefully fold the dry ingredients into the meringue using a spatula until the batter flows like thick lava.
  2. Pipe & Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing them evenly. Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the piped shells rest undisturbed for 30 to 60 minutes or until the surface is dry to the touch and a skin forms.
  3. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes until they develop characteristic ‘feet’ and are set. Remove from the oven and let them cool completely on the baking sheets before handling or filling.
  4. Make Lemon Curd: In a small saucepan over medium heat, whisk together fresh lemon juice, granulated sugar, and egg yolks continuously until the mixture thickens and coats the back of a spoon. Remove from heat and stir in unsalted butter and lemon zest until smooth. Allow the curd to cool completely before using.
  5. Make Meringue Topping (Optional): Beat the egg white with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks develop. This meringue can be piped on top of the filled macarons for an elegant finish.
  6. Assemble: Pair similar-sized macaron shells. Pipe or spoon a dollop of lemon curd onto the flat side of one shell, then sandwich with another shell. If using the meringue topping, pipe a decorative swirl on top and lightly toast it using a kitchen torch until golden brown for a lemon meringue effect.

Notes

  • Ensure egg whites are at room temperature for better volume when beating.
  • Resting the piped shells is crucial for developing the macaron’s signature smooth top and feet during baking.
  • Use gel food coloring sparingly to avoid adding extra liquid to the batter.
  • Allow lemon curd to cool fully to prevent melting the macaron shells.
  • Store macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Using a kitchen torch for toasting the meringue topping gives an authentic lemon meringue flavor and appearance, but you can skip this step if preferred.

Nutrition

Keywords: Lemon Meringue Macarons, French macarons, lemon curd, lemon dessert, meringue topping, spring dessert, delicate pastries

Find it online: https://maicook.com/lemon-meringue-macarons-recipe/