Now that Meyer lemons are in season, turn their juice into a luscious (but skinny!) Meyer lemon curd and then use it to fill these super cute lemon macarons!
Meyer lemon macarons

“Polar vortex” = the new “Miley Cyrus”.

At least, in terms of most talked about/most despised/least likely to have friends when it grows up.

And this is how we’re starting off 2014?! I do NOT approve.


So I’m adding some serious sunshine into our lives.

Meyer lemon-style.


That has to count for like, 30 or 40 degrees (Fahrenheit), right?

We can only hope.


These macarons are the perfect way to distract yourself during these cold dark nights.

Not only will you be frantically checking them every thirty seconds for feet formation, and so will be distracted from just how frostbitten you are, but they will force you to turn your oven up all the way to 300F! Which will make your apartment just warm and toasty enough that you will actually be warm, but your fiance won’t insist on lowering the heat.

It is oh so definitely a balance.

Plus, Meyer lemons. They warm my heart. And consequently, my body.

Get them in your life.


These macarons are what I sent to my Leftovers Club match this month – the ever lovely Heather of Sugar Dish Me! If you are interested in taking part in The Leftovers Club next month, or in just finding out more about it, then check it out here. However, the basic gist is that every month, we get paired up with someone new and send them some of the “leftovers” of the deliciousness we’ve made that month! It’s a ton of fun and always tasty.

To see what everyone else made this month, check out the link-up below:

Meyer Lemon Macarons
Now that Meyer lemons are in season, turn their juice into a luscious Meyer lemon curd and then use it to fill lemon macarons!
Yield: 24 cookie sandwiches
For the macarons
  • 125 g almond flour
  • 160 g powdered sugar
  • 2 tbsp Meyer lemon zest, dried at room temp for an hour
  • large pinch of salt
  • 35 g granulated sugar
  • 2 g egg white powder
  • 90-95 g egg whites, aged for 24 hours, room temperature
For the Meyer lemon curd
  • 1 cup sugar
  • 4 tbsp corn starch
  • 2 tbsp flour
  • ¼ tsp salt
  • ½ cup cold water
  • ½ cup fresh-squeezed meyer lemon juice
  • 3 egg yolks
  • 2 tbsp butter, softened
  • 1⅓ cups boiling water
  1. Combine the almond flour, powdered sugar, lemon zest, and salt in the bowl of a food processor. Pulse until combined. Sift to remove any chunky almond bits.
  2. Weigh out the granulated sugar and egg white powder into a small bowl. Whisk together. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy. Turn the speed up to medium, and then medium-high. Add in the sugar/egg white powder mixture. Beat until the mixture holds stiff peaks and is glossy.
  4. Add the nut flour mixture to the meringue and fold together, both scraping the sides and bottom of the bowl, and deflating the batter against the sides. Once the dry ingredients have been incorporated, slow down and continue folding until the batter is glossy and flows from the spatula like a ribbon, but then reincorporates into the batter within about 10 seconds.
  5. Fit a pastry bag with a ½-inch tip. Fill it with half of the batter.
  6. Line two baking sheets with parchment paper. Pipe small rounds (slightly larger than an inch wide) straight down and about 1 inch apart on the sheets. Slam each baking sheet straight down onto the counter 2-3 times to remove any air bubbles. Let the macarons sit for about 30 minutes, or until a shell forms on their outside.
  7. Preheat oven to 300. Bake one pan at a time for about 15 minutes, rotating the pan after the first 10 minutes. Let cool completely before moving the shells. Once cool, remove the macarons from the sheet and flip them over.
  8. For the Meyer lemon curd, in a saucepan, combine the sugar, cornstarch, flour and salt. Gradually blend in the cold water and lemon juice. Add the egg yolks and butter, blending until smooth. Gradually add in the boiling water, stirring constantly.
  9. Place the saucepan over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute. Remove the curd from heat. Cool completely.
  10. Once Meyer lemon curd has cooled, spread a thin layer (about a tsp) on the flat side of the macaron. Top with a second macaron to sandwich.
Macaron recipe adapted from 6 Bittersweets
Nutrition Information
Serving size: 1 cookie sandwich


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78 Responses to Meyer Lemon Macarons {#TheLeftoversClub}

  1. Beth says:

    A spritz of lemon of perfect for chasing the winter blues! Your macarons look divine, and I simply must try that lemon curd.

  2. gloria says:

    what beautiful Joanne!
    I love all with lemon and these macarons look perfect and delicious!!

  3. These are too cute! Anything lemon flavored right now would be totally welcome in my life…they might bring a little sunshine and warmth, as you suggest! 🙂 Perhaps send a care package with a couple of dozen of these to Boston? 😉

  4. Sarah Toasty says:

    I am loving all of the citrus right now! Last night, I used meyer lemons in a pasta dish and made tangerine pannacotta. There is a bag of my favorite blood oranges burning a whole in my fridge!

    These look so wonderful and would cheer up anyone on all of these cold days!

  5. Anything to warm me up and make me believe that the spring and sunshine are coming soon is a win! Men and their higher body temps… just not fair.

  6. I am obsessed with these! They look amazing. I’ll take them and eat the entire portion in one sitting. You know, for the sake of keeping warm.

  7. cquek says:

    I’ll have to try some of these!

  8. Bravo! Still haven’t braved the task of making macarons, but these look so darn good. Must try it soon!

  9. Julia says:

    Mmmmm, meyer lemons. I even have a tree in my yard, so ya, I have them coming out my ears, Must make these!

  10. We need to finally grab lunch together and you need to bring me a case of these! I love macaroons, especially these.

  11. Yes, anything to make me think it’s warm and spring. Love Meyer lemons and these macarons look perfect!!

  12. Lynn says:

    I love anything involving Meyer lemons – these look so good.

  13. Erika says:

    WOW..just wow.. I can not get the hang of macaron making. But you nailed it here sistah! Love these..

  14. Barbara says:

    Double yummy. My mouth is watering.
    (Polar vortex is such a load. When I was young, this was a normal winter. We called them cold snaps.)

  15. lemon curd looks so good. my goal is to get meyer lemons this year because I have looked everywhere but no luck in Dallas 🙁

  16. I’ve been thinking about everyone who is surviving the polar vortex and I commend you all! I hope things are truly looking up (i.e. warmer and less snow/ice-filled) soon!

  17. Abby says:

    These are absolutely gorgeous! I had to laugh over the oven bit, I hover over the stove while I cook on cold days, it’s

  18. These are so damn beautiful! Great job Joanne! The photos look great and a lemon macaron sounds divine!

  19. Way to go, Joanne!! I can’t help but feel jabbing pangs of envy (with some hunger thrown in) toward your L.O.C. partner. These look perfect, especially during this time of our polar vortex 🙂

  20. polar vortex is not new, it used to be called something else and of course I can’t remember the name right now!
    but the media is the one that started all this crap.
    I LOVE meyer lemons but they cost about the cost of a seaside rental for a week here on cape cod. lol

  21. sandra says:

    Never mind the vitamin C – great for these cold-ridden, cool nights.

  22. Lisa says:

    Lovely. I have always wanted to try making macarons but haven’t yet done so. I am more of a savory girl, though I know a few people that would be happy to share. Plus, as you point out, it’s a good way to keep warm. Can’t stand this winter. Yuck.

  23. If it weren’t for this damn polar vortex I’d be able to go outside and get the ingredients for these. I blame Miley…

  24. sandra says:

    you really nailed the macaron! such perfect form these have all domed up and fluffy. I love the lemon peel specs too.

  25. SallyBR says:

    You are way way WAY braver than me… I don’t think I could attempt those.

    great job!

  26. I neeeed this sunshine—it’s been threatening to be in the single digits and I’m not a happy camper—these look so sunny and bright–hope for the returning Spring {come soon}!

  27. Macaroons with lemon curd, lovely. Perfect little treats and they look gorgeous.

  28. Adding some sunshine in the middle of a Polar Vortex seems like a brilliant idea to me! And these Macarons look absolutely perfect!

  29. I can smell how good these babies are from here! Big mmmmmm!

  30. Donna says:

    One question: does Meyer lemon zest taste the same as regular lemon zest? Haven’t zested one yet.

  31. Kate says:

    What is it about lemons and winter? I spent the past 2 nights zesting and squeezing lemons for recipes, and will do so again tonight.

  32. Eileen says:

    Wait, do you always bake by weight, or is it just for things as necessarily precise as macarons? Interesting. Needless to say, these guys look amazing! I may have to go pick some lemons myself soon…

  33. Erika says:

    How cute are these?!?! Lol at the polar vortex, but at least you’ve given us these macarons to brighten things up! I was never really a lemon fan growing up, but now I think lemon macarons are one of my favorite flavors 🙂

  34. The more sunshine the better! I am totally making this…like, now.

  35. My mouth is watering, Joanne. They are irresistible!

  36. LOL @ the polar vortex/miley cyrus comparison. You’re hilarious! Thank you for bringing some sunshine into our lives today with these gorgeous macarons, though I think the kids over in Minnesota need it more than us!

  37. I so wish I was in the Leftovers Club so I could try these macarons. Amazing! The polar vortex definitely does not deserve friends. Now if we could come up with some kind of 80 degree tropical vortex for next week that would be a different story.

  38. Daniela says:

    I love anything with lemons in it and I love macarons, so this treat is culinary heaven to me and the color brings a bit of much needed sunshine into winter 🙂

  39. I Love Meyers lemons, in fact I am obsessed these days! Great recipe!

  40. debbie says:

    Those macarons are perfect! Wow…..if I ever made them and they looked like yours I would consider myself an accomplished baker!!!

  41. Who couldn’t use more sunshine?! Even in sunny Jamaica (sometimes too sunny) it’s been raining a lot; and I just left frigid New York BEFORE the January storm so I can understand the need for some sort of warmth. I totally love lemon curd and I’m glad you “health-ified” them! I still haven’t taken the macaron plunge but I need to soon!

  42. Kathryn says:

    You gotta love winter citrus for that burst of sunshine – these sound so delicious Joanne. I love how bright and fresh that meyer lemon filling is!

  43. sara says:

    I love Meyer lemons! These macaroons look lovely. 🙂

  44. Meyer Lemon Macarons sound so good right now! It’s not nearly as cold here (45 to 50F) but it’s perpetually grey and cloudy so I could use some sunshine.

  45. I love the idea of lemon macarons – such a great contrast of citrus with the sweetness macarons provide. Yours are gorgeous!

  46. Ohmygodohmygodohmygod! You made me macarons!!!!! I am excited X 1000. These are incredibly gorgeous and I love Meyer Lemons sososo much!!! I am so happy I could help warm your apartment from the polar vortex a tiny bit. You are definitely right though. The Polar Vortex will never have friends. I DID see a picture of a snow shark today though so some good has come of it.

  47. Tobie says:

    I have some questions about your recipe. First I have a meyer lemon tree in my back yard and I noticed it’s loaded with lots of lovely lemons. But what is egg white powder? I don’t think I’ve seen that in grocery stores. Also,about how many eggs are used for the fresh egg white–why does it have to age at room temp for so long?
    Thanks for any answers.

  48. Susan says:

    Meyer lemon macarons have got to be one of my favorite flavors of macarons. The tartness just goes perfectly with that crisp shell. BTW these guys looks pretty good to me!

  49. Trisha says:

    These are beautiful! I’ve always loved macaroons, but have also always been too intimidated to make them myself. These meyer lemons look so good that I might have to try!

  50. I could use a little sunshine about now. I love your lemon macarons.

  51. Given my huge harvest of lemons this year, I’ve been making every lemon dish I can possibly think of. I have yet to make lemon macarons but these look AMAZING!

  52. […] Others which might be full of my favorite vegetarian recipes ever ever in the world. She made me Meyer Lemon Macarons with perfect little feet. So […]

  53. WOW! Major props to you lady. These macarons are gorgeous.

  54. Your macarons are beautiful! Your getting good at making them. I am loving the meyer lemon flavor! they are so perfect this time of year! Stay warm!!

  55. Veronica says:

    All I have to say Heather is one lucky lady! Can I ask how you packaged them? I would have thought they’d be too delicate to ship. And macarons are still on my bucket list. I love this sunshiney version!

  56. Corina says:

    These do look beautiful. I love macarons but somehow I’ve never managed to make my ones look so cute and dainty!

  57. Do I even need to tell you how many of these I want? NEED. Your macarons came out beautifully!

  58. These look so good- I really want to try to make macarons, but I’m nervous to give them a try!

  59. Deena Kakaya says:

    You make macaroons Joanne? Lemon? Marry me, x

  60. […] Meyer Lemon Macarons – Joanne Eats Well With Others […]

  61. Shannon says: i just juiced a ton of meyer lemons for our wedding cocktail this summer 🙂

  62. katie zeller says:

    My SIL sent my Meyer Lemon Seeds from Hawaii…. I am now attempting to grow my own tree LOL We don’t have them here.

  63. Nutmeg Nanny says:

    Oh how delightful 🙂 lemon treats always make me smile! I bet these taste so wonderful!

  64. sonia says:

    Hi Joanne, This is a terrific post ! Loved the refreshing meyer lemon macarons. It’s wonderful to see your each and every post. Hope to see more of your creative endeavors ! Wish you and your family a very Happy and Blessed New Year!!!
    Thanks & Regards, Sonia !!!

  65. Love the sweetness of meyer lemons — I can never resist picking some up when it’s at the grocery store. And with the butter cold we’ve been having here in Toronto, I couldn’t agree with your post more. Bring on the macarons!

  66. Reeni says:

    Such lovely little macarons! Like orbs of sunshine. I love how citrus flavored desserts melt in your mouth with that perfect balance of tart and sweet.

  67. Sign me up! Im a Macaron ADDICT! There is a dessert bar in the bottom of my building called Crave and I swear I pay their rent with my large amount of macaron orders. 🙂 These look FANTASTIC!

  68. Oh wow I would’ve loved to have gotten these in the mail! I do have a small amount of meyer lemon curd in my fridge though…

  69. LOVE meyer lemon curd – this is a stunning way to use it! I still haven’t tried making macarons on my own (just the time we made them together) but am glad to know that parchment works better than Silpat for getting those FEET!

  70. Foodiewife says:

    Trade you some homemade sourdough for the macarons. I am soooooooooooo trying to build up the courage to make these fussy little cookies. Meyer lemon is the perfect choice.

  71. As you know, I love any lemon and these look awesome. I am totally intimidated by macarons–I keep thinking I need to get over it.

  72. Faye says:

    I am so jealous that you made Macarons for The Leftovers Club. They’re my favorite cookie! I’ve made them before, but am still intimidated by them.

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