Description
Delight in these delicate and airy Lemon Poppy Seed Macarons, a classic French dessert featuring crisp almond flour shells infused with lemon zest and poppy seeds, paired perfectly with a tangy lemon buttercream filling. Ideal for special occasions or a refined treat, these gluten-free macarons offer a harmonious balance of citrus brightness and subtle sweetness.
Ingredients
Scale
For the shells:
- 1 cup almond flour (finely sifted)
- 1¾ cups powdered sugar
- 3 large egg whites (at room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon poppy seeds
- Yellow gel food coloring (optional)
For the lemon buttercream filling:
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Prepare the baking sheets: Line two baking sheets with parchment paper or silicone baking mats for easy removal of the macarons after baking.
- Mix dry ingredients: In a food processor, combine almond flour and powdered sugar, then sift the mixture into a bowl to remove any lumps, ensuring smooth macaron shells.
- Beat egg whites: In a separate clean bowl, beat the egg whites until foamy, gradually adding the granulated sugar, then continue beating until stiff, glossy peaks form for the perfect meringue base.
- Add flavorings: Gently fold in vanilla extract, lemon zest, poppy seeds, and yellow gel food coloring if using, enhancing both flavor and appearance.
- Fold dry ingredients: Carefully fold the almond flour and powdered sugar mixture into the meringue in batches using a spatula, mixing until the batter flows in thick ribbons, known as the macaronage stage.
- Pipe the batter: Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Release air bubbles: Firmly tap the trays on the counter several times to eliminate any trapped air bubbles that could cause uneven macaron shells.
- Dry the shells: Let the piped macarons sit at room temperature for 30–60 minutes, or until the tops are dry to the touch and a skin has formed to ensure smooth, crack-free surfaces.
- Preheat oven: Heat the oven to 300°F (150°C) to prepare for baking.
- Bake macarons: Bake the macarons for 15–17 minutes, rotating the pans halfway through baking to ensure even cooking.
- Cool shells: Allow the macarons to cool completely on the baking trays before gently removing them to preserve their delicate structure.
- Make lemon buttercream: Beat the softened butter until creamy, then add powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt. Beat until smooth and fluffy, perfect for filling.
- Assemble macarons: Transfer the buttercream to a piping bag and pipe small dollops onto the flat sides of half the macaron shells. Top with the remaining shells and press gently to form sandwiches.
Notes
- Macarons are sensitive to humidity—avoid making them on rainy or humid days if possible to prevent cracking and poor texture.
- Store filled macarons in an airtight container in the refrigerator for up to 5 days; their flavors improve after resting for 24 hours.
- Ensure egg whites are at room temperature for best volume when whipping.
- Use a fine mesh sieve for sifting almond flour and powdered sugar to achieve smooth shells.
