The trees in our apartment complex have been LOADED with these gorgeous yellow flowers for the last couple of weeks.

These Lemon Poppyseed Macarons are inspired by those lovely trees!

When I say loaded, I mean there are so many yellow flowers that even the gutters are filled with dried, fallen petals, resembling the aftermath of a grand celebration, like leftover confetti from a massive party!

I wanted to make something super springy and beautiful to match nature’s vibe. I have to say, these macarons ticked all the boxes. Even my husband, who isn’t a fan of macarons, said these ones were delicious! I will definitely call that a win! The recipe is based on Broma Bakery’s macarons. They are pretty simple to make and really turn out beautiful with not too much effort!

An Introduction to Macarons

If you’ve never made macarons before, I’m sure you’ve at least eaten a couple lol, but here’s a little history in any case!

Macarons, the delicate French cookies known for their crisp shell and soft, chewy interior, have taken the world by storm. To truly appreciate Lemon Poppyseed Macarons, it’s essential to understand the rich history of the macaron itself. Originating in Italy and brought to France by Catherine de Medici in the 16th century, macarons have evolved over the centuries. The modern macaron, characterized by its smooth, glossy surface and ruffled feet, was perfected in the early 20th century by the French pâtisserie Ladurée. Since then, macarons have become a symbol of French elegance and culinary artistry, with countless flavor variations emerging worldwide.

Among the myriad of flavors, I think these Lemon Poppyseed Macarons stand out as a refreshing and zesty treat that combines the tanginess of lemon with the subtle crunch of poppyseeds. These vibrant yellow confections not only captivate with their appearance but also offer a burst of sophisticated and delightful flavor. Whether you’re a seasoned baker or a novice in the kitchen, Lemon Poppyseed Macarons are a perfect way to brighten up your dessert repertoire.

Crafting the perfect Lemon Poppyseed Macarons

Creating Lemon Poppyseed Macarons is both an art and a science. It requires precision, patience, and a bit of practice. The key to perfect macarons lies in achieving the right consistency of the meringue and mastering the macaronage technique, which involves folding the dry ingredients into the meringue until the batter flows like lava.

Mix it until you lift the spatula and drip some back into the bowl, wait 15 seconds, and watch to see if the drip disappears back into the batter.

If the drops don’t melt back into the batter, mix for another 20 seconds and try again. Not mixing the batter to the proper consistency will cause the macarons to have a nipple on top of the shell. This is left there when piping them. On the flip side, if you over-mix the batter, they will spread out too much while baking and not get the cute little feet they’re known for. This is where practice comes in, the more you make these, the more you’ll begin to recognize the right consistency!

Marie over at Food Nouveau has an extensive list of troubleshooting information to help. Check out her Macaron Trouble Shooting Guide.

Some other tips for macaron success!

• Make sure your Mixing Bowl & Whisk are clean: Fat, grease, and oil of any kind are the enemies of meringue! Be extremely cautious when separating yolks from whites; even a small amount of yolk (fat) can ruin your meringue. Additionally, any residue from previous baking on your mixing bowl and whisk can hinder the meringue’s success. Wash them thoroughly with hot, soapy water. For extra caution, you can wipe the bowl with a paper towel dampened with white vinegar.
• Sift Dry Ingredients: Sifting the almond flour and powdered sugar together ensures a smooth and lump-free batter, crucial for smooth macaron shells.
• Proper Macaronage: Fold the batter just until it reaches a flowing consistency. Overmixing or undermixing can result in cracked or misshapen shells.
• Rest the Macarons: Allowing the piped macaron shells to rest before baking helps form skin, which is essential for forming the characteristic feet. The time it takes to achieve this depends on where you live and how humid or dry the climate is. In Tennessee, the macarons can take up to an hour to dry out. Here in Texas, it takes 15-20 minutes. The tops of the shells will look dryer, not shiny.
• Oven Temperature: Bake at the right temperature, typically around 300°F (150°C), to avoid hollow or overcooked shells.

If you want a more detailed version of the steps I take while baking macarons, check out my recipe for Strawberry Milkshake Macarons. The recipe is different, but some of the techniques may be helpful.

Lemon Poppyseed Macarons are a refreshing twist on the classic cookie, making them a lovely treat for any occasion!

Don’t let French Patisserie intimidate you! With a little practice, you’ll be making macarons any ‘ol time you like!

I hope you give these happy little cookies a try! The balance of tart lemon and the subtle crunch of poppy seeds creates a harmonious flavor profile that is both unique and familiar. I mean, who doesn’t love lemon poppy seeds? They really are a bite of sunshine!

Print Recipe

Lemon Poppyseed Macarons

These happy Lemon Poppy Seed Macarons are a bite of sunshine with a tangy lemon poppyseed filling, a zesty, delightful treat!

Prep Time30 minutes mins

Cook Time15 minutes mins

Dry Time20 minutes mins

Servings: 12 Macarons

Equipment

• 2 Baking Sheets
• Parchment Paper or Silicone Macaron Mat
• Kitchenaid Mixer + Whisk Attachment
• Measuring Cups and Spoons
• Pot
• Zester
• Whisk
• Rubber Spatula
• 2 Piping Bags + Round & Star Tips

Ingredients

FOR THE MACARONS

• 100 g egg whites
• 100 g granulated sugar
• 100 g almond flour
• 100 g powdered sugar
• 10 drops yellow gel food coloring

FOR THE FILLING

• 1/2 cup butter softened
• 2 cups powdered sugar
• 2 tbsp Lemon Juice
• 2 tsp Lemon Zest
• 1 tbsp poppyseeds

Instructions

• Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
• Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
• Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto stand mixer. Add in 10-20 drops of yellow gel food coloring until the color is as vibrant as you want! Using the whisk attachment, whisk on high speed for 2-3 minutes, until stiff peaks form.
• Remove the mixing bowl from the stand. Sift together almond flour and powdered sugar into the meringue. Use a rubber spatula to gently fold the mixture together thoroughly.
• The batter is ready when you can make a figure 8 with it, and it very slowly melts back into itself. Once your batter is the correct consistency, scoop the batter into a large pastry bag fitted with a 1-inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang the baking sheet on the counter two times to remove any air bubbles.
• Let the macarons dry on your counter for 20-25 minutes – then place in the oven and bake for 12-15 minutes. Remove the macaron shells from the oven and allow them to cool completely before trying to remove from the parchment.

Filling

• While the macarons are baking, make the frosting. In a stand mixer with a paddle attachment, combine all ingredients and whip until light and airy. Scoop mixture into a piping bag fitted with a ½ inch star tip, and place in the fridge until ready to pipe.

Assemble

• Remove the macaron shells from the oven and allow them to cool completely before trying to remove from the parchment. Once you’re ready, pipe the frosting onto a macaron shell and sandwich with another shell. Repeat until done! Enjoy!

Notes

Based on Broma Bakery’s Macaron Recipe

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