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Lemon Macarons Filled with Lemon Swiss Meringue and Curd Recipe

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Delightful Lemon Macarons filled with luscious lemon Swiss meringue buttercream and zesty lemon curd. This recipe guides you through creating delicate almond-based shells and rich fillings, perfect for a sophisticated dessert or special occasion treat.

Ingredients

Macarons

  • 76 g (⅓ cup + 1 teaspoon) Granulated Sugar
  • 90 ml (About 3 egg whites) Room Temperature Egg Whites
  • 80 g (¾ Cup + 1 Tbsp) Almond Flour, Blanched
  • 150 g (1 ¼ Cup) Confectioners’ Sugar, Powdered Sugar
  • Yellow Gel Food Coloring

Lemon Curd

  • 145 g (½ cup & 1 tablespoon) Lemon Juice
  • 3 Eggs
  • 1 Egg Yolk
  • 150 g (¾ Cup) Granulated Sugar, packed
  • ¼ teaspoon Kosher Salt
  • 225 g (1 Cup) Unsalted Butter, softened

Lemon Curd Swiss Meringue Buttercream

  • 75 g (⅓ Cup) Egg Whites
  • 150 g (¾ Cup) Granulated Sugar
  • 225 g (1 Cup) Unsalted Butter, room temperature
  • 200 g (1 Cup) Lemon Curd

Instructions

  1. Prepare Macaron Shells: Line baking sheets with parchment paper stamped with templates and ready your piping bags fitted with small round tips for precise piping.
  2. Make Meringue: In a stand mixer bowl, whisk egg whites on medium speed until foamy. Gradually add granulated sugar and increase speed to medium, whisking for 3-4 minutes until stiff peaks form. Add yellow gel food coloring and whip briefly to combine.
  3. Prepare Dry Ingredients: Meanwhile, pulse almond flour and powdered sugar in a food processor for one minute, then sift into a large bowl to ensure a fine texture.
  4. Macaronage: Gently fold the dry ingredients into the meringue with a spatula. Fold while rotating the bowl until the batter is smooth, flows slowly off the spatula but holds its shape momentarily. Avoid overmixing to prevent batter from becoming too runny.
  5. Pipe and Rest: Transfer batter to piping bag and pipe circles onto prepared parchment. Tap baking sheets firmly to release air bubbles and use a toothpick to pop any visible bubbles on top. Let shells rest at room temperature for about 30 minutes until the surface is dry to the touch.
  6. Bake Macarons: Preheat oven to 310°F (154°C). Bake shells for 9 minutes, rotate trays, then bake for an additional 2 minutes. They are done when tops are firm and barely move when touched but feet are set to parchment. Cool completely before peeling off.
  7. Make Lemon Curd: In a heatproof bowl placed over simmering water, whisk eggs, egg yolk, lemon juice, sugar, and kosher salt continuously until mixture reaches 180°F and thickens. Remove from heat; continue whisking as it cools to 135°F. Add softened butter in small pieces and blend with immersion blender or spatula until smooth. Cover with plastic wrap and chill in fridge for 3-4 hours.
  8. Prepare Lemon Swiss Meringue Buttercream: In a bowl over boiling water, whisk egg whites and sugar gently until sugar dissolves and mixture reaches 170°F. Attach bowl to stand mixer; whip from low to high speed until soft peaks form and mixture cools. Switch to paddle attachment and incorporate softened butter gradually until smooth and glossy.
  9. Incorporate Lemon Curd: Lower mixer speed and add chilled lemon curd to buttercream, mixing gently until fully combined.
  10. Assemble Macarons: Pair cooled shells by size. Pipe a ring of lemon buttercream on the bottom shell, add a dollop of lemon curd in the center, then sandwich with the matching top shell. Refrigerate assembled macarons overnight for optimal texture and flavor development.

Notes

  • Resting the piped shells before baking is crucial for developing a smooth, dry surface that forms the signature macaron ‘feet’.
  • Use room temperature egg whites for better volume in meringue.
  • Be careful not to overmix the batter during macaronage to avoid flat or hollow shells.
  • Using an immersion blender to mix butter into the lemon curd helps achieve a silky texture.
  • Refrigerate the filled macarons overnight to allow flavors to meld and shells to soften slightly.
  • If macarons crack or don’t develop feet, check oven temperature accuracy and resting time.

Find it online: https://justsosavory.com/lemon-macarons-filled-with-lemon-swiss-meringue-and-curd-recipe/