Dessert Recipe: Lemon Meringue Pie Macarons
This delightful dessert recipe combines the elegance of French macarons with the classic flavors of lemon meringue pie. Crisp, airy shells with a sweet, tart lemon filling make these macarons an irresistible treat for any occasion.
Equipment
- Stand mixer with whisk attachment
- Piping bags with ½-inch and ¼-inch tips
- Fine-mesh sieve
- Baking sheets with parchment paper
- Double boiler setup
Ingredients
For the Macarons:
- 100 grams egg whites
- 75 grams granulated sugar divided
- ½ teaspoon lemon extract make sure it’s not oil-based
- 5 to 10 drops yellow food coloring
- Pinch of salt
- 100 grams superfine almond flour
- 100 grams confectioners’ sugar
- ¼ cup graham cracker crumbs about 2 sheets, crumbled
For the Filling:
- 6 tablespoons ¾ stick unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 2 tablespoons milk any dairy or nondairy milk works
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup store-bought lemon curd
Instructions
Preparing the Macarons:
- Prepare the Baking Sheets: Line two large baking sheets with parchment paper and set aside.
- Set Up the Double Boiler: Fill a medium saucepan with about an inch of water. Bring it to a simmer over medium heat, then reduce to low.
- Make the Meringue: In a stand mixer bowl, combine the egg whites and 2 tablespoons of granulated sugar. Place this bowl over the saucepan without letting it touch the water. Whisk until the sugar dissolves and the mixture is frothy, about 1 minute.
- Whip the Meringue: Transfer the bowl to the stand mixer with a whisk attachment. Beat on high speed, gradually adding the remaining granulated sugar. Add lemon extract, yellow food coloring, and salt. Continue to whisk until stiff, glossy peaks form (around 3-4 minutes).
- Sift Dry Ingredients: Using a fine-mesh sieve, sift the almond flour and confectioners' sugar directly into the whipped meringue. Gently fold these ingredients into the meringue using a silicone spatula, following a folding motion until the batter flows like slow-moving lava.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a ½-inch tip. Pipe 1½-inch circles onto the prepared baking sheets, leaving about an inch of space between each. Lightly tap the baking sheets against the counter a few times to release air bubbles.
- Rest the Macarons: Sprinkle graham cracker crumbs on top of each macaron. Allow the macarons to sit at room temperature for 15 to 30 minutes until the tops are dry to the touch.
- Bake the Macarons: Preheat the oven to 300°F. Bake the macarons for 15 minutes, rotating the baking sheets halfway through. Remove from the oven and let them cool completely on the baking sheets.
Preparing the Filling:
- Make the Buttercream: In a stand mixer with a whisk attachment, beat the butter until smooth. Gradually add confectioners' sugar, milk, vanilla extract, and a pinch of salt. Beat until light and fluffy, around 1 minute.
- Fill the Macarons: Transfer the buttercream to a piping bag fitted with a ¼-inch tip. Pipe a ring of buttercream around the bottom of one macaron shell, leaving a small space in the center.
- Add Lemon Curd: Use a small spoon or another piping bag to add about ½ teaspoon of lemon curd in the center of the buttercream ring.
- Assemble: Top with another macaron shell, pressing gently. Repeat for all macarons.
Flavor Variations:
- Raspberry Macarons: Replace yellow food coloring with red. Add ½ teaspoon almond extract to the filling and use raspberry jam instead of lemon curd.
- Peach Macarons: Swap yellow food coloring for orange, use ½ teaspoon vanilla extract in the filling, and substitute peach jam for lemon curd.
- Cookie Butter Macarons: Omit food coloring, add 1 teaspoon ground cinnamon to the filling, and use store-bought cookie butter for the center.
Notes
- Precision in measuring ingredients is essential for perfect macarons. Use an electric scale for best results.
- Allow the macarons to rest before baking to develop their signature "feet."
- Store in an airtight container in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!