Lemon Macarons with a Sturdy Low-Moisture Lemon Curd Filling

Step 1

Zest the organic lemon, set aside.

Step 2

Cream butter and sugar together until incorporated.

Step 3

Add egg and beat until incorporated.

Step 4

If not already using, move mixture into a heatproof glass bowl, add lemon juice and beat until incorporated. (Some metal bowls can react to the acidity in the lemon juice.)

Step 5

Place over a pot of boiling water. Do not let the bottom touch the water.

Step 6

Whisk gently to keep the mixture moving as it heats up.

Step 7

Occasionally, check the temperature of the mixture. You should see the curd thicken up and it will coat the back of your spoon. Allow the mixture to reach 180F-185F. It might take a while (10-15 min), so be patient.

Step 8

Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined.

Step 9

Pour through a sieve into another bowl for a smooth curd.

Step 10

Let it cool down then place in the fridge. It will set up into an even firmer and thicker curd after you've chilled it in the fridge.

Step 11

Bring a small pot of water to a boil.

Step 12

Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.

Step 13

Whisk the whites & sugar mix over the boiling water.

Step 14

Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.

Step 15

Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.

Step 16

Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.

Step 17

Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.

Step 18

Add butter a little bit at a time while beating with the paddle attachment at medium speed.

Step 19

The mixture might look curdled or separated for a while but keep mixing. It will all come together.

Step 20

Keep 200 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.

Step 21

Add 8 tablespoon of the curd into the buttercream, a tablespoon at a time and beat until incorporated.

Step 22

Set aged egg whites out at room temperature.

Step 23

Pulse almond flour and powdered sugar together in a food processor to further break down any large pieces of almond flour.

Step 24

Sift dry ingredients: almond flour, icing sugar. Discard big pieces of almond that can't be sifted.

Step 25

If you are new to macaron baking, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.

Step 26

With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.

Step 27

Add cream of tartar when it becomes foamy.

Step 28

Turn up the speed to medium.

Step 29

Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.

Step 30

Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.

Step 31

Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.

Step 32

Transfer batter into a piping bag fitted with a round piping tip.

Step 33

On parchment paper or silicone mats, pipe out round shaped macarons.

Step 34

Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.

Step 35

Wait until the shells become completely dry before baking.

Step 36

Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.

Step 37

Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.

Step 38

Once baked, let cool completely before removing from the baking mat/parchment paper.

Step 39

Pair two similar sized shells together.

Step 40

Pipe a ring of lemon buttercream as a dam then fill it with the lemon curd. Assemble with other shell.

Step 41

Place in an airtight container in the fridge and give it 12-24 hours to mature before eating. Enjoy!