Lemon Curd Macarons

Suggested Cookware

Make Perfectly Sized and Evenly Spaced Macarons with Ease

View on Amazon

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.

Ingredients

• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, room temp
• 1/4 cup lemon curd
• 1/4 tsp cream of tartar
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temp
• 1 cup almond flour
• 1/4 cup granulated sugar
• 2 cups powdered sugar
• 1 tbsp lemon juice

Time Needed

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Instructions

• 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.

Macarons Accessories

Macarons: Authentic French Cookie Recipes

Macaron Basics

Gourmet French Macarons

Wicked Good Macarons

Macarons Recipes

Chocolate Walnut Macarons Recipe

Orange Starburst Macarons Recipe

Orange Chocolate Macarons Recipe

Strawberry and Creme Brulee Macarons Recipe