Lemon Meringue Pie Macarons
These Lemon Meringue Pie Macarons offer a delightful fusion of textures and flavors with crisp shells and heavenly lemon curd filling, balancing tartness and sweetness in every bite.
Servings: 20 pieces
Calories: 85kcal
Ingredients
Macaron Shell Ingredients
- 200 g almond flour Provides a delicate, nutty base.
- 200 g powdered sugar Ensures sweetness is finely blended.
- 150 g egg whites (about 5 large eggs) Key ingredient for macaron texture.
- 50 g granulated sugar Stabilizes the meringue.
- 1/4 teaspoon cream of tartar Helps achieve stiff peaks.
- 1 zest lemon Adds citrus aroma.
Lemon Curd Ingredients
- 1/2 cup lemon juice Provides tanginess.
- 1/2 cup granulated sugar (for lemon curd) Balances tartness.
- 3 large egg yolks Adds richness.
- 1/4 cup unsalted butter Gives smooth consistency.
Filling Ingredients
- 1/2 cup heavy cream Creates creamy texture.
- 1/4 teaspoon vanilla extract Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
- In a mixing bowl, combine the almond flour and powdered sugar; sift them together.
- In a separate bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and whisk until stiff peaks form.
- Gently fold the almond flour mixture into the meringue using a spatula.
- Incorporate the lemon zest into the batter.
- Pipe small circles onto the prepared baking sheets, leaving space between each macaron.
- Let the piped macarons sit for 30 minutes to form a skin.
- Bake the macarons for 15-20 minutes. Cool before gently removing them.
Making the Lemon Curd
- In a saucepan over medium heat, combine lemon juice, sugar, and egg yolks. Stir constantly until thickened, then remove from heat and stir in the butter.
Preparing the Filling
- Whip the heavy cream with vanilla extract until stiff peaks form.
Assembly
- Pipe lemon curd onto one half of the macaron and top with another shell.
Notes
For best results, use aged egg whites and sift the almond flour and powdered sugar multiple times. Feel free to experiment with flavors such as blood orange or lime.