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Lyna Recipes

Lemon Poppy Seed Macarons

Delicate almond macarons filled with tangy lemon buttercream and finished with poppy seeds for a light citrus twist.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20 macarons
Ingredients Method Notes

Ingredients
  

For the macaron shells:
  • 1 cup almond flour
  • 1 2/3 cups powdered sugar
  • 3 large egg whites 100 g
  • 2/3 cup granulated sugar
  • 1/2 tablespoon poppy seeds
For the lemon buttercream:
  • 6 tablespoons unsalted butter softened
  • 1 egg yolk
  • 1/4 cup lemon juice fresh
  • 1/4 cup heavy whipping cream
  • Powdered sugar as needed for consistency

Method
 

  1. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift almond flour and powdered sugar together.
  3. Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks.
  4. Fold dry ingredients into egg whites and add poppy seeds.
  5. Mix until batter flows like thick ribbon.
  6. Pipe small circles onto baking sheets and tap to release air bubbles.
  7. Let rest until tops are dry to the touch (20–30 minutes).
  8. Bake for 12–15 minutes, then cool completely.
  9. Beat butter, egg yolk, lemon juice, cream, and sugar to make filling.
  10. Sandwich shells with lemon buttercream.

Notes

Resting the shells is essential to prevent cracking. Do not overmix batter. Store in fridge up to 4 days.