Lemon Curd Macarons

Let me tell you about these Lemon Curd Macarons, okay? They’re like little bites of sunshine that sneak their citrusy magic into your gloomy day. I mean, what’s not to love about a sweet, chewy macaron with a zingy lemon curd filling? They’re bright, they’re zesty, and they make you look like you have your life figured out, even if most days your cat’s more organized than you are. If that’s not a reason to try them, I don’t know what is.

Oh boy, my husband loves these little devils. Ever since I made them for his birthday last year, they’ve claimed a permanent spot on our “must-have” list — right up there with coffee and way too many episodes of that true crime series. The kiddos? Absolutely obsessed. Once, they even tried to trade their veggies for an extra macaron. Cheeky little negotiators. It’s become our signature treat when we have guests over; I mean, there’s no better way to win friends than with some homemade Lemon Curd Macarons, right?

Why You’ll Love This Lemon Curd Macarons

– They fool everyone into thinking you’ve got a posh patisserie hiding in your kitchen.
– The lemon curd filling might make you dance a little jig. It’s just that good.
– Got a bad day? One bite of these will flip it upside down, like magic.
– Perfect excuse to buy an extra bag of lemons and pretend you’re the farmer’s market type.

How to Make It

Alright, buckle up because this is a ride. Grab your mixing bowl, but not the one you left in the sink yesterday. We’re aiming for classy here. Start by whipping those egg whites like you’re training for the kitchen Olympics — peaks, people! You want them to stand up and make you proud.

When it’s time for the almonds, the ground ones, not the whole ones your kid’s using for their science project, fold them in like a soft hug. We’re going for gentle here. Too rough, and they’ll sulk and get grainy.

As for the lemon curd, let’s pray to the citrus gods that it’s tart and dreamy. If you mess it up, just call it “rustic” and move on. Pipe the filling into those macaron shells like you’re frosting the Sistine Chapel. Precision is overrated, so have fun with it!

Ingredient Notes

– Egg Whites: Yeah, room temp is better. Whips up all fluffy like a cloud. Please don’t microwave them; learn from my past kitchen disaster.
– Almond Flour: This is the magic dust that makes macarons so chewy. Don’t sub it. Not unless you want an epic fail.
– Lemons: The freshest you can find. Once I tried using an old one from last week’s grocery run — it was sad. Just sad.

Recipe Steps:

1. Whip egg whites until peaks form.
2. Gently fold in almond flour and powdered sugar.
3. Pipe batter onto baking sheet.
4. Prepare lemon curd as per your fav recipe, then fill macarons.
5. Let macarons set for a few hours before serving.

What to Serve It With

Tips & Mistakes

– Don’t rush the cooling — I promise, patience is a virtue here.
– Measure your almond flour right. One slip, and everything goes sideways.

Storage Tips

Macaron leftovers? Who are these people with self-control? Store them in an airtight container in the fridge — good luck waiting long enough to eat them, though. Cold macarons for breakfast? You won’t regret it. They’re basically fancy cereal.

Variations and Substitutions

Was the fridge empty last time you made these? Swap lime for lemon if that’s all ya got. Honey instead of sugar can be fun, too, in a “I’m embracing nature” kind of way. Oh, and try a splash of vanilla. Because who doesn’t love vanilla, right?

Frequently Asked Questions

Lemon Curd Macarons

Delicate French macarons filled with tangy homemade lemon curd, perfect for any dessert table.

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Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 cups powdered sugar
• ▢ 1.25 cups almond flour
• ▢ 3 large egg whites at room temperature
• ▢ 0.25 cups granulated sugar
• ▢ 0.75 cup lemon curd for filling
• ▢ 0.25 teaspoons cream of tartar
• ▢ 1 teaspoons fresh lemon zest optional, for extra flavor

Instructions

Preparation Steps

• Sift together powdered sugar and almond flour into a bowl to remove lumps.
• In a separate clean bowl, whisk egg whites with cream of tartar until soft peaks form.
• Gradually add granulated sugar to the egg whites while whisking until stiff, glossy peaks form.
• Gently fold the almond flour mixture into the whipped egg whites until combined. Add lemon zest if using.
• Pipe the batter onto lined baking sheets forming 1.5 inch rounds. Tap trays to remove air bubbles.
• Let macarons rest at room temperature for 30 minutes until a skin forms on top.
• Bake at 300°F for 15 minutes or until feet form and shells are firm to the touch.
• Allow macarons to cool completely before filling with lemon curd and sandwiching halves together.

Notes

Store macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.