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Lemon and poppy seed is one of my favorite flavors for spring! These French macarons have a poppy seed shell and are filled with light, tangy homemade lemon curd! My least favorite part of making macarons is that I always end up with extra egg yolks. But for these lemon poppy seed macarons, you need three egg whites for the macaron shells and three egg yolks for the lemon curd! A match made in heaven!
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!
You might also like these lemon poppy seed madeleines or these lemon meringue cupcakes!
Jump to:
- Ingredient Notes
- Homemade Lemon Curd
- How to Make French Macarons
- Recipe Notes
- Recipe FAQ's
- Tips for Success!
- More Macaron Recipes!
- Recipe Card
- Comments
Ingredient Notes
You just need a few simple ingredients to make these lemon poppy seed macarons!
- Egg whites- I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
- Almond flour- If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love usingBob's Red Millfor my almond flour because it's super fine. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Poppy seeds- You can't have lemon poppy seed macarons without poppy seeds! Sometimes they can be super expensive at the regular grocery store, but I've found they can be more affordable online or at your local international grocery store!
- Lemon juice & zest- I highly recommend using fresh lemons for your lemon curd for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
- Egg yolks- Use the leftover egg yolks from the macarons for the lemon curd!
Homemade Lemon Curd
I recommend making the lemon curd the day before you plan on making the macarons, so that it has time to fully cool and set in the fridge!
You can check out my full post onhow to make lemon curd for extra tips and tricks!I also talk about important tools, how to make a double boiler, and why you should never use metal when making lemon curd!
The lemon curd will keep in the fridge for up to 2 weeks!
How to Make French Macarons
Sift together almond flour and powdered sugar into a large bowl. Then gently stir in the poppy seeds and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar. Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line alarge baking sheetwith a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with alarge round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
*The macaron batter will look like photo 6 before banging out the excess air, and photo 7 afterwards.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled. Match up your shells before filling, and then turn one side over.
Pipe the cooled lemon curd in the center of the shell, leaving a little bit of room on the sides. Then top with the other shell.
Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Recipe Notes
I love these lemon poppy seed macarons with just lemon curd as filling, but they're also delicious with a ring of cream cheese frosting around the lemon curd! You can use the cream cheese frosting recipe from these red velvet macarons!
Macaron Tips & Tricks
Macarons can be tough so setting yourself up for success is key!
- Buy akitchen scaleif you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Use a super sturdy baking sheet that won't warp and conducts heat evenly! TheseCuisinart baking sheetsare my favorite for macarons! I have 6 of them lol.
- Invest in somesilicone macaron mats! They aren’t expensive and they will make your lifesomuch easier!
- Also invest in anoven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
Recipe FAQ's
Why are macarons so dang hard to make?
Macarons are finicky, but they're not impossible! It's important to follow the directions carefully but if your first batch doesn't turn out, just keep practicing! Feel free to comment any questions and I'm happy to help!
Can I make any ingredient substitutions?
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe. However you can make substitutions to the filling recipe.
Why are my macarons hollow, cracked, wrinkled, etc.
Almost all macaron issues can be traced to either oven temperature or improper mixing. This is why it's so important to use an oven thermometer and only mix your batter until it starts to flow like lava and then stopping.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Macaron Recipes!
- Raspberry Lemon Macarons
- Robin's Egg Macarons
- Peach Macarons with Fresh Peaches and Cream
- Key Lime Pie Macarons
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Lemon Poppy Seed Macarons
5 from 42 votes
These French macarons have a poppy seed shell and are filled with light, tangy homemade lemon curd! My least favorite part of making macarons is that I always end up with extra egg yolks. But for these lemon poppy seed macarons, you need three egg whites for the macaron shells and three egg yolks for the lemon curd! A match made in heaven!
Print Pin
Prep Time: 1 hour hour
Cook Time: 15 minutes minutes
Resting Time: 45 minutes minutes
Total Time: 2 hours hours
Servings: 30 filled macarons
Author: Kyleigh Sage
Special Equipment
Need Metric Measurements?Use the options below to toggle between cups and grams!
Ingredients
Lemon Curd
- 3 large egg yolks
- 100 grams granulated sugar
- 61 grams lemon juice
- 1 tablespoon lemon zest
- pinch kosher salt
- 57 grams unsalted butter, room temperature
Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour
- 200 grams powdered sugar
- 1 tablespoon poppy seeds
Instructions
Lemon Curd
I recommend making the lemon curd the night before you make the macarons so that it has time to fully cool.
Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.
Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler. Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling).
Continue to whisk the lemon curd for 10-20 minutes or until it becomes very thick and paler in color. If the lemon curd isn’t thickening, turn up the heat and constantly whisk.
Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth. If desire, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge.
Macarons
Sift together almond flour and powdered sugar into a large bowl. Then gently stir in the poppy seeds and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar. Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled. Match up your shells before filling, and then turn one side over.
Pipe the cooled lemon curd in the center of the shell, leaving a little bit of room on the sides. Then top with the other shell.
Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Tip: Clean mixing bowl and whisk attachment of your stand mixer with lemon juice to make sure there are no trace fats on either (if you skip this step, your meringue may not form).
Store the macarons in an airtight container in the fridge for up to 5 days. Store the lemon curd in the fridge for up to 2 weeks.
Nutrition
Serving: 1 | Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 7mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Category | Dessert
Cuisine | French
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