Citrus Lemon Meringue Pie Macarons Recipe
Dreaming of lemon meringue pie in cute cookie form? This Citrus Lemon Meringue Pie Macarons recipe delivers sunny flavor bursts.
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites aged 24 hours
- 100 g granulated sugar
- ¼ tsp cream of tartar
- Yellow gel food color
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup sugar
- 2 egg yolks
- 2 tbsp butter cold, cubed
- 2 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Age the Egg Whites
- Separate eggs 24 hours ahead. Store whites in fridge. Bring to room temp before mixing. Aging prevents flat macarons. Clean bowls essential. No fat touches whites.
Sift Dry Ingredients
- Pulse almond flour, powdered sugar in processor. Sift through fine mesh. Discard big lumps. Mix with 25g egg whites. Forms smooth paste. Set aside for shells.
Make Italian Meringue
- Heat 100g sugar, 25g water to 240°F. Whip 50g egg whites, cream of tartar to soft peaks. Slowly pour hot syrup in steady stream. Whip glossy stiff peaks. Lemon extract optional.
Macaronage Process
- Fold meringue into almond paste. Use spatula. Fold until ribbon stage. Thick lava texture. Add yellow color. Do not overmix. Batter flows like honey.
Pipe Macaron Shells
- Fill piping bag with round tip. Pipe 1½-inch circles on silpat. Tap trays hard on counter. Pop bubbles with toothpick. Rest 30-60 minutes. Surface dries.
Bake Perfect Shells
- Preheat oven 300°F. Bake one sheet at time. 15-18 minutes. Feet form, tops smooth. Cool completely. Peel off carefully. Perfect ruffles make you smile.
Cook Lemon Curd
- Whisk juice, zest, sugar, yolks in saucepan. Cook medium heat. Stir constantly. Thickens at 170°F. Remove from heat. Whisk in cold butter. Strain. Chill 2 hours.
Whip Swiss Meringue
- Heat egg whites, sugar over simmering water. Whisk to 160°F. Whip stiff glossy peaks. Add vanilla. Pipe small meringue dollops. Torch golden brown. Magic happens.
Assemble Macarons
- Pair same-size shells. Pipe meringue ring on bottom shell. Fill center with lemon curd. Top with second shell. Press gently. Refrigerate 24 hours. Flavors mature.
Notes
- Weigh everything in grams. Volume measuring fails.
- Oven thermometer essential. Macarons hate heat swings.
- Humidity kills macarons. Dry days best.
- French meringue easier for beginners.
- Orange curd variation swaps lemon.
- Add lemon zest to shells for punch.
- White chocolate ganache alternative filling.
- Freeze assembled macarons up to 1 month