Nothing new in the recipe for the macaron shells but I am super thrilled to share the filling. Curds in general are a great match for the sweetness of these babies, but they have a major drawback: their moisture tends to destroy the shells, so usually they are best if not stored for more than a couple of days. But this curd recipe is different: it has lower moisture and won’t ruin the shells. I have tried and it delivers what it promised. It was designed by one of the greatest macaron bakers out there, Mimi. Check her very detailed post about her recipe here. I modified it slightly by using the microwave to cook the curd. I’ve been making curd in the microwave for years, to me it is easier and never fails. But you need to try with your own microwave and tweak the power and timing. Once that is done, you will love the method…

LEMON MACARONS
(filling slightly modified from Indulge with Mimi)

for macaron shells, use this recipe

Divide the batter in two, dye one portion yellow, one portion green. Pipe shells starting with one color and piping the other in the center.

for the curd:
zest of two lemons
76 grams lemon juice
2 eggs
50 grams butter, unsalted
180 grams granulated sugar

for the buttercream:
60 grams butter
160 grams powdered sugar
2 tablespoons lemon curd
heavy cream to adjust consistency, if needed

Optional decoration: fondant lemon slices, painted with airbrush and pearl dust.

Make the curd: cream butter and sugar together until incorporated and lighter in color. Add the eggs and beat until incorporated, then add the lemon juice and whisk well. Transfer the mixture to a microwave-safe bowl and cook at 80% power for about 4 and a half minutes, stopping to stir gently every 45 seconds or so. The temperature should reach 180F to 185F. Remove from heat, immediately add the lemon zest and pass through a sieve to have a very smooth curd. Let it cool to room temperature with a plastic wrap touching the surface. Transfer to the fridge until needed for the macarons. It is perfect making one day in advance.

For the Lemon Buttercream: Use a hand-held electric mixer and whisk the butter until creamy. Add the other ingredients except the heavy cream, and whisk until creamy and smooth. If needed, add a bit of heavy cream to loosen the mixture.

Pair shells of the same size and add a center of lemon curd, with a circle of buttercream all around it. Glue a lemon slice on top of the macaron using Royal icing. Keep the macarons in the fridge for 24 hours before serving.

ENJOY!

to print the recipe, click here

Comments: I cannot tell you how much I loved these! In part because curd has been such a disappointment when coupled with macs. Yes, I know one can paint some chocolate on the shell as a barrier but I absolutely hate doing that. A very cumbersome step that I rather avoid. These turned out very lemony, super fresh, and NO effect on the shells. Happy Dance ON! I hope you give it a try, if you are not sure about the microwave step, just follow Mimi’s directions on her blog. And while you are there, browse through her amazing productions!

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