Description
A delightful blend of lemon meringue pie and macarons, featuring a crunchy exterior and luscious lemon curd filling.
Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon lemon extract
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for whipped cream)
- Zest of 1 lemon
Instructions
- Preheat your oven to 300°F (150°C) and prepare two baking sheets lined with parchment paper.
- Sift together the almond flour and powdered sugar to eliminate any clumps.
- Beat the egg whites until they’re frothy. Add the cream of tartar, and continue beating until soft peaks form.
- Gradually incorporate the granulated sugar, beating until the mixture achieves stiff peaks and a glossy finish.
- Fold in the almond flour mixture along with the lemon extract until just combined.
- Transfer the batter to a piping bag, then pipe small rounds onto the prepared sheets, leaving space between each one.
- Allow the macarons to rest for 30-60 minutes until a skin forms on their surface.
- Bake in the preheated oven for 15-20 minutes. Once baked, let the macarons cool completely before removing them from the parchment paper.
- Whip together the heavy cream and powdered sugar until stiff peaks form for the filling.
- Assemble the macarons by sandwiching a dollop of lemon curd and whipped cream between two macaron shells.
- Finish off with a sprinkle of fresh lemon zest for a vibrant touch before serving.
Notes
Make sure to use finely ground almond flour for the best texture. Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 225
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg