Ingredients

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

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

Instructions

1. 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.
2. Whisk together egg yolks, sugar, lemon juice, zest, and salt in the bowl. Stir continuously to prevent curdling.
3. Cook for 10–20 minutes, whisking constantly, until thickened and pale. If it’s not thickening, increase the heat slightly.
4. Remove from heat and whisk in butter until smooth. Strain if desired, then transfer to a jar. Let cool to room temperature before refrigerating.

1. Sift & Mix Dry Ingredients: Sift almond flour and powdered sugar into a bowl, then stir in the poppy seeds. Set aside.
2. 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.
3. 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.
4. 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).

1. 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.
2. Cool: Let macarons cool completely before removing them from the mat.
3. 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.
4. Mature: Place filled macarons in an airtight container and refrigerate for 12–24 hours for the best texture and flavor.

• 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