Meyer Lemon Macarons

I am one of those people who actually prefers lemon or citrus flavors over chocolate. Not having the ingredients to make a lemon tart like intended, I gave into the macaron madness. This batch turned out so perfect and consistent with the last couple batches, I think I’ve finally mastered the suckers and I can justify a slight ego boost. Now my friends, it’s your turn.

Meyer Lemon Curd

  • 4 tbsp Unsalted Butter
  • 1/3 c Sugar
  • Pince of Salt
  • Juice and Zest of one Meyer Lemon
  • 3 egg yolks

In a small sauce pan over medium heat combine the butter, sugar, lime zest, lime juice, and salt, whisk to combine. Add in one yolk at a time until combined. Bring to a simmer and cook for 10-15 minutes until thick like a heavy sauce. Pour into a bowl and place cling film over the top resting on the curd to prevent a skin from forming and refrigerate over night to 1 week.

Swiss Buttercream Recipe: I made a full batch and froze the unused portion for cupcakes later in the week.

If you’re new to the world of macarons I recommend reading my tips from this prior post before proceeding with your shells.

Basic Macaron Shells
Makes 20 Cookies

  • 110g Blanched Slivered Almonds or Almond Meal/Flour
  • 200g Confectioner’s Sugar
  • 100g Aged Egg Whites (3 egg whites), room temperature
  • 20g Sugar
  • Optional: Gel Food Coloring, 2-3 drops

Line two cookie sheets with parchment paper or a silpat. If you only have two cookie sheets, place one on a wire rack to create a flat surface. This is so you can double up the cookie sheets for baking the shells. If using parchment paper a great trick for if you’re new to macarons is to draw out circles using the base of the piping tip to create a guide for me while piping. With a pencil and the Adeco #804 tip create circles in a 5×8 pattern on one side of each sheet of parchment. When you have made your circle guide on one side, flip it over so you don’t accidentally pipe the mixture onto the pencil drawings.

Grind the almonds and confectioner’s sugar in a food processor. Grind for 2-3 minutes until fine and like sand in texture. Sift 2-3 times to lighten the dry mixture. Reprocess as needed to get out all of the big pieces of almonds ground down, and lumps out of the sugar. You are looking for the consistency of sand.

In a bowl of a stand mixer or large bowl with a hand mixer (I found a hand mixer more successful). Whisk the egg whites until a foam tarts to foam, it should have a slight tinge of the color of the egg whites in the folds of the ribbons. Slowly add in the sugar while mixing and whisk until a medium stiff peak forms. Optional Note: After the sugar has been incorporated and the egg whites are at a soft peak add the food coloring if using. As soon as you can hold the bowl upside down over your head with out it falling out, the eggs are done.

Sift half of the dry mixture onto the egg whites, and mix in to lighten. Sift in the remaining dry mixture, and begin to gently fold in. Once mostly combined, tip the bowl at a 45° angle. Spread the mixture out on 1/3 of the side surface of the bowl, sweep under and fold it over on it self. Repeat this process 10-12 times. When you reach the 10th time, stop and lift up a spatula full of the mixture if it forms thick ribbons, watch the mixture and count to 10. It should absorb into the rest of the mixture with only slight indication of edges, your mixture it done. It should just very slowly settle on itself.

Pour mixture into a piping bag fitted with a round tip. I used Adeco #804. Pipe out following your guide pattern (make sure the side with the pencil led is facing down onto your prepared cookie sheet. Gently tap the bottom of your sheet twice to remove air bubbles, and let it set out to dry to form a shell. What you’re looking for is it to not feel tacky. This can be 15 minutes to an hour.

Bake at 300°F for 18 minutes.

Once finished baking, if you are using parchment let the shells cool for 10 minutes and then transfer the tray to refrigerator to cool the rest of the way. When the shells are completely cooled they will come off of the parchment quiet easily. If you are using a silpat you can let sit out to cool until you can easily remove them from the silpat.

Once the shells turn over easily without sticking to the mat or paper, transfer them to a wire rack and  slide the next parchment or silpat with shells onto the top sheet of your doubled-up baking sheets. Follow the same baking temperature and time, repeating the cooling process as well to remove the shells from the parchment.

Pair up the shells of the same size and flip bottom up to let cool completely before adding in filling.  With the buttercream make a ring around the outer edge of the flat bottomed half.  Fill the center space with the lemon curd.  Place the matched top on and gently press down.

Refrigerate in a sealed container for up to two weeks. Let come up in temperature slightly before eating for best texture/taste.

6 thoughts on “Meyer Lemon Macarons

  1. Oh, these looks so delicious! I’ve been toying with the idea of trying macarons but am a bit nervous. You sound so experienced and professional… it inspires confidence! I’ll have to check your other post with instructions..

  2. I wish my macarons came out so perfect and uniform! Love the color and flavors used! Im a citrus fan too, but don’t know if I prefer it over chocolate, although the former gives the latter a tough competition on certain days.

    • A really good tip for them coming out all uniform in size is to take the wide end of piping tip and trace large circles on one side of parchment paper with a pencil. Flip it over and than pipe your mix into the traced circles. After a few batches you get a feel for it and can stop tracing the circles.

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