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
Recipe by Joanne Eats Well With Others at