Lemon Poppy Seed Macarons

There’s something magical about making macarons—
carefully whisking egg whites to glossy peaks, folding in almond flour just right,
and finally watching them bake into delicate, crisp shells with perfect little feet.

These Lemon Poppy Seed Macarons take that magic a step further
with nutty poppy seeds and a luscious, tangy homemade lemon curd filling.

The best part? No egg yolks go to waste!

The same eggs that form the macaron shells also create the rich lemon curd,
making this a perfectly balanced recipe from start to finish.

Whether you’re up for a baking challenge or simply craving something bright and elegant, these macarons are worth every step.

Let’s bake!

For the Lemon Curd

Egg Yolks – Adds richness and helps thicken the curd.
Granulated Sugar – Balances the tartness of the lemon juice.
Lemon Juice – The star of the curd, giving it that bright, tangy flavor.
Lemon Zest – Enhances the citrusy aroma and taste.
Kosher Salt – A small pinch brings out the flavors.
Unsalted Butter – Creates a smooth, velvety texture.

For the Macaron Shells

Egg Whites – Whipped to stiff peaks to create the signature macaron structure.
Cream of Tartar – Helps stabilize the meringue for a better rise.
Granulated Sugar – Gives structure and sweetness to the shells.
Almond Flour – The base of the macaron, providing a delicate, nutty texture.
Powdered Sugar – Keeps the shells smooth and sweet.
Poppy Seeds – Adds a subtle crunch and pairs beautifully with the lemon flavor.

Lemon Poppy Seed Macarons

These delicate French macarons feature a poppy seed-infused shell and are filled with a tangy homemade lemon curd. A perfect balance of flavor and texture, this recipe also efficiently uses both egg whites and yolks—nothing goes to waste!

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Course: Dessert

Cuisine: French

Keyword: Lemon Poppy Seed Macarons

Prep Time: 1

Cook Time: 15

Total Time: 2

Servings:

Notes

Ingredients

Lemon Curd

3 large egg yolks
100g granulated sugar
61g lemon juice
1 tbsp lemon zest
Pinch of kosher salt
57g unsalted butter, room temperature

Macarons

100g egg whites, room temperature
¼ tsp cream of tartar
60g granulated sugar
110g almond flour
200g powdered sugar
1 tbsp poppy seeds

Instructions

Make the Lemon Curd (Best Prepared Ahead)

Create a double boiler by simmering 1–2 inches of water in a saucepan. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
Whisk together egg yolks, sugar, lemon juice, zest, and salt in the bowl. Stir continuously to prevent curdling.
Cook for 10–20 minutes, whisking constantly, until thickened and pale. If it’s not thickening, increase the heat slightly.
Remove from heat and whisk in butter until smooth. Strain if desired, then transfer to a jar. Let cool to room temperature before refrigerating.

Prepare the Macaron Shells

Sift & Mix Dry Ingredients: Sift almond flour and powdered sugar into a bowl, then stir in the poppy seeds. Set aside.
Make the Meringue:
- In a stand mixer, whisk egg whites on medium speed until foamy. Add cream of tartar.
- Gradually add granulated sugar, mixing on medium-high. Once all sugar is incorporated, whip on high until stiff peaks form.
Macaronage (Folding the Batter):
- Gently fold in half of the dry ingredients using a spatula.
- Fold in the remaining dry ingredients, mixing until the batter reaches a flowing consistency (it should form a figure-8 without breaking). Avoid overmixing.
Pipe & Rest:
- Line a baking sheet with a silicone mat or parchment paper.
- Transfer batter to a piping bag fitted with a round tip and pipe 1-inch rounds.
- Tap the tray on the counter 3–4 times to remove air bubbles, then use a toothpick to pop any visible bubbles.
- Let sit at room temperature for 30–40 minutes, or until a thin skin forms (you should be able to lightly touch them without sticking).

Baking & Assembly

Bake: Preheat oven to 300°F (150°C). Bake one tray at a time on the center rack for 15 minutes. The shells should be firm and not move when lightly touched.
Cool: Let macarons cool completely before removing them from the mat.
Fill: Match up shells in pairs. Pipe cooled lemon curd onto one shell, leaving space at the edges, then gently press another shell on top.
Mature: Place filled macarons in an airtight container and refrigerate for 12–24 hours for the best texture and flavor.

Storage & Tips

Macarons: Store in an airtight container in the fridge for up to 5 days.
Lemon Curd: Store in the fridge for up to 2 weeks.
Pro Tip: Clean your mixing bowl and whisk with lemon juice before making meringue to ensure no residual fats interfere with the peaks.

Nutrition

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1. Can I reduce the sugar content in macarons?
No, reducing the sugar content can negatively affect the structure and texture of macarons. Sugar plays a crucial role in stabilizing the meringue and achieving the characteristic smooth surface and feet of the macaron.

2. Can I use liquid flavor extracts to flavor the macaron shells?
Yes, but it’s recommended to use minimal amounts to avoid adding excess liquid to the batter, which may affect consistency.

3. Why are my macarons hollow inside?
Hollow macarons can result from under-whipped meringue, over-mixed batter, or baking at too high a temperature. Ensure that the meringue reaches stiff peaks, fold the batter carefully to the right consistency, and monitor oven temperature closely.

4. Do I need to age my egg whites before making macarons?
Aging egg whites is not always necessary. Some bakers find that using fresh egg whites yields similar results.

5. Can I use different nut flours instead of almond flour in macarons?
Yes, experimenting with other nut flours like hazelnut or pistachio can add unique flavors to your macarons. Keep in mind that results may vary.