Make Perfectly Sized and Evenly Spaced Macarons with Ease
Lemon Curd Macarons Recipe
These tangy and sweet Lemon Curd Macarons are the perfect treat for any occasion. The delicate almond cookies are filled with a creamy lemon curd buttercream bursting with citrus flavor. They may appear opulent, but with this recipe, you can make them at home in no time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Preheat the oven to 300°F.
- Two baking sheets should be lined with parchment paper.
- Pulse almond flour and powdered sugar in a food processor until well combined and finely ground.
- Set aside after sifting the mixture.
- Egg whites should be beaten until frothy in a large mixing bowl with an electric mixer.
- Continue to beat until soft peaks form after adding the cream of tartar.
- Gradually beat in the granulated sugar until stiff peaks form and the mixture is glossy and smooth.
- In three additions, fold in the almond flour mixture, being careful not to overmix.
- The mixture should be thick and lava-like.
- Fill a piping bag with a round tip with the mixture.
- Pipe small circles onto the baking sheets, leaving space between each one.
- Tap the baking sheets a few times on a flat surface to remove any air bubbles.
- Allow the macarons to form a skin at room temperature for 30 minutes.
- Bake the macarons for 18-20 minutes, rotating the sheets halfway through, until they are set but not browned.
- Allow the baking sheets to cool completely.
- In a large mixing bowl, cream butter until smooth.
- Mix in the powdered sugar gradually until well combined.
- Continue to beat in the lemon curd, lemon juice, and vanilla extract until smooth and creamy.
- Filling should be transferred to a piping bag fitted with a round tip.
- To make a sandwich, pipe a dollop of filling onto the bottom of one macaron and top with another.
- Continue with the remaining macarons and filling.
- Refrigerate in an airtight container for up to three days.
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