Description
Lemon Poppy Seed Macarons are delightful, gluten-free French desserts featuring crisp and airy almond meringue shells infused with crunchy poppy seeds and filled with a zesty, creamy whipped lemon curd.
Ingredients
Scale
- 2 cups powdered sugar
- 1 cup almond flour
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 1/2 cup fresh-squeezed lemon juice
- 1 whole egg
- 2 large egg yolks
- 1/2 cup unsalted butter, softened
- 1 cup heavy whipping cream
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Blend the powdered sugar and almond flour in a food processor, then sift into a large bowl.
- Whisk the poppy seeds into the dry mixture.
- Beat the egg whites, adding granulated sugar until stiff peaks form.
- Fold the meringue into the dry ingredients until smooth.
- Transfer batter into a piping bag and pipe 1-inch disks onto the baking sheet.
- Let the piped shells rest for about 1 hour.
- Bake at 280°F (140°C) for 15 minutes, rotating halfway through.
- Cool the macarons completely before removing.
- Whip the heavy cream until stiff peaks form and fold into the lemon curd.
- Pair shells, pipe filling onto one, and sandwich with the other.
- Refrigerate for a few hours before serving.
Notes
- Perfect for special occasions.
- Store in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg