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Lemon Meringue Macarons Recipe

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These delightful Lemon Meringue Macarons combine delicate, crisp almond shells with a luscious lemon curd and fluffy Swiss meringue filling. Toasted with a kitchen blow torch for that signature meringue finish, these elegant treats offer a perfect balance of tartness, sweetness, and texture, ideal for special occasions or sophisticated dessert lovers.

Ingredients

Macaron Shells

  • 110 g aged egg whites (about 3 large egg whites)
  • 1/4 tsp cream of tartar (optional)
  • 110 g granulated sugar (1/2 cup + 2 tsp)
  • 140 g superfine almond flour – blanched (1 1/2 cups)
  • 125 g powdered sugar (1 cup)
  • Yellow gel food coloring – small squirt

Lemon Curd

  • 100 g granulated sugar (1/2 cup)
  • 5 g lemon zest (zest of 1 large lemon, approx. 1 tbsp)
  • 40 g large egg yolks (from 2 egg yolks)
  • 60 g lemon juice (juice of 1 large lemon, approx. 1/4 cup)
  • 56 g unsalted butter, cold, cut into tablespoon-sized pieces (1/4 cup)

Swiss Meringue

  • 70 g large egg whites, room temperature (2 large egg whites)
  • 100 g granulated sugar (1/2 cup)
  • 10 g vanilla extract or vanilla bean paste (2 tsp)

Instructions

  1. Prepare Yellow Macaron Shells: Line two large baking sheets with parchment paper or silicone mats and set aside for later use.
  2. Whip Egg Whites: In a stand mixer bowl with a whisk attachment, pour 110 g aged egg whites and mix on medium speed until small bubbles appear on the surface. Add 1/4 tsp cream of tartar and continue mixing until soft peaks that leave visible tracks form.
  3. Add Sugar: Gradually add 110 g granulated sugar to the egg whites over several minutes while mixing on medium-low speed. Increase speed to medium-high (speed 6 on KitchenAid) and beat until stiff, glossy peaks form.
  4. Combine Dry Ingredients: Sift 140 g superfine almond flour and 125 g powdered sugar into the meringue. Use a rubber spatula to break up clumps by pressing through the sieve.
  5. Add Color and Fold: Add a small squirt of yellow gel food coloring for light-yellow shells. Fold the mixture using a rubber spatula in a circular motion around the bowl and through the bottom, scraping spatula sides frequently to fully incorporate.
  6. Check Batter Consistency: Fold until batter forms a thick ribbon that flows continuously off the spatula in figure-8 patterns without breaking.
  7. Pipe Macarons: Transfer batter into a large piping bag fitted with a round piping tip (Ateco 805). Pipe 1 1/2-inch rounds onto the prepared baking sheets, spacing about 1 inch apart.
  8. Remove Air Bubbles: Firmly bang the pans on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
  9. Rest Macarons: Let the shells rest for 30 minutes until they develop a matte skin to the touch while preheating the oven to 320°F (160°C).
  10. Bake Macarons: Bake one tray at a time on the middle rack for 18-21 minutes, rotating halfway through for even baking. Adjust time if shells are piped smaller.
  11. Cool Shells: Remove from oven and let shells cool fully on the baking sheet (~30 minutes). Once cooled, gently peel from the mat; they should lift cleanly and have shiny bottoms.
  12. Make Lemon Curd: In a small saucepan, combine 100 g sugar and lemon zest. Massage zest into sugar to release oils. Whisk in 2 egg yolks and 60 g lemon juice until lightened in color.
  13. Cook Lemon Curd: Heat over medium-low, whisking constantly until mixture thickens and starts to bubble gently.
  14. Finish Lemon Curd: Remove from heat, add 56 g cold butter pieces, and stir until butter melts completely and mixture is smooth.
  15. Strain Curd: Pour lemon curd through a fine mesh strainer into a bowl to remove zest, cooked egg bits, and seeds. Cover with plastic wrap pressed to surface and chill if making ahead.
  16. Prepare Swiss Meringue: Bring about 1 inch of water to simmer in a medium pot. In a heatproof metal bowl, combine 70 g room-temperature egg whites and 100 g sugar.
  17. Heat Egg White Mixture: Place bowl over simmering water, ensuring bottom does not touch water. Whisk constantly for 1 1/2 minutes until temperature reaches 160°F (71°C) and sugar is fully dissolved.
  18. Whip Meringue: Remove bowl from heat, dry bottom, and transfer mixture to stand mixer. Add 2 tsp vanilla extract and beat with whisk attachment on medium-high for 10 minutes until stiff, glossy peaks form.
  19. Pipe Swiss Meringue: Transfer meringue to a small piping bag with a small French tip, or snip a ~1 cm opening; seal bag top.
  20. Assemble Macarons: Pair cooled shells, pipe small dollops of Swiss meringue around one shell, fill center with lemon curd, then sandwich with the second shell.
  21. Toast Meringue: Use a kitchen blow torch to gently toast the meringue filling and edges; light toasting on shells is acceptable.
  22. Chill and Serve: Place assembled macarons in an airtight container and refrigerate overnight. Remove from fridge 15 minutes before serving to reach room temperature.

Notes

  • Aged egg whites yield better macaron texture; separate and let egg whites rest in the fridge for 24-48 hours.
  • Ensure almond flour and powdered sugar are finely ground and well sifted for smooth shells.
  • Be careful not to overfold the batter to maintain volume and get the perfect macaron “feet.”
  • The kitchen blow torch is crucial for authentic toasted meringue flavor and appearance.
  • Store assembled macarons refrigerated for up to 3 days; best consumed within 24 hours of assembly for optimal freshness.
  • Do not skip the resting step before baking; the skin helps prevent cracking and gives smooth tops.
  • Macaron size affects baking time; pipe consistent rounds for uniform results.

Find it online: https://bitezly.com/lemon-meringue-macarons-recipe/