Lemon Poppyseed Macarons For The Win!

This blog should basically be a macaron recipe blog. It seems like every post is about macarons. There are just so many flavor possibilities that I can just keep making different macarons. I had leftover poppyseed from mother's day and I had a jar of lemon curd that I made last week and I wanted to make something using that. I texted my brother and asked him if he liked lemon flavored things, and he said yes, so I knew I was going to make them for him (his next request are cinnamon macarons so I'll be making some cinnamon toast macarons next week). I wanted to use the cream cheese filling that I had leftover from the red, white, and blue macarons I made last week but I remembered that he doesn't like cream cheese flavored things. I ended up making a lemon poppyseed buttercream and I piped lemon curd in the center of the macarons for even more delicious lemony flavor. Overall everyone who tried them loved them.

Pretty Lemon macarons

Next macarons I may go back to making them the French method instead of the Italian method so if you are following this blog you can recreate them without boiling the sugar and needing a thermometer.

Ok let's start

Lemon Poppyseed Macaron Shell

• 150g of powdered sugar
• 150g of almond flour/meal
• 150g of granulated sugar
• 50g of water
• 120 g of room temperature egg whites separated into two bowls (60g each)
• 35 g of granulated sugar
• Yellow food color gel
• 2 tbs of poppy seeds

First take your powdered sugar + almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

This is also a great place for you to add food coloring to your almond paste, I added a few drops of yellow gel food coloring until the color I wanted was achieved. * remember the color will change once you add all of the white meringue so you may have to add more coloring later.

You only need a few drops

Pretty yellow

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water  and place it in a saucepan on your stove on medium heat.

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Now take 1/3rd of the egg whites and fold it into your almond paste

Now once your 1/3 meringue  and almond paste combine you can add all of the meringue and continue folding.

ready to pipe

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then sprinkled poppy seeds on top of each shell for garnish so they would let you know what flavor macaron you are eating.

resting shells

whats a better combination than lemon and poppyseed

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

While they are baking you can make the buttercream frosting

Lemon Poppyseed Buttercream

• 1 stick of butter (1/2 cup)
• 1 cup of powdered sugar
• 3 tsp of poppy seeds
• 3 tsp of lemon zest
• 1tbs of lemon extract

First place butter in stand mixer with paddle attachement and whip for about 5 minutes, butter will turn a pale yellow color.

Next add in your 1 cup of powdered sugar and mix to combine

After you have the butter and powdered sugar whipped together add in poppyseed, lemon zest, and lemon extract and blend to combined.

Place mixture into a piping bag

I also placed some lemon curd that I made last week into a pipping bag to dollop in the center

Lemon Curd Recipe

This buttercream taste amazing

I then take them out of the oven and off of the baking tray and place them on the counter top still on the parchment paper to cool 

Baked shells

After a few minutes I like to match up the macaron shells of similar size and get them ready to be filled.

It's like a puzzle game, match those shells

Place the lemon poppy seed buttercream and lemon curd in a piping bag and place it in your fridge to chill and firm up. This can be made ahead of time. 

ready to fill

Just pipe a bit buttercream in a circle on one side of your macaron.

Ring of Poppyseed buttercream

Next I placed a dollop of lemon curd inside each ring of buttercream

So Yummy

Then just place a macaron shell on top and sandwich together

Smoosh it close

Now just sandwich them together. Place your macarons in an airtight container in the fridge and let them mature for at least 24 hours. They will taste amazing and all of the flavors will meld together. I think if you love lemon these are the treats you need in your life. These look great and taste sort of like a lemon cream pie. These would make a great treat for any BBQ dessert table so try these out.

These are fun to make and even more fun to eat

Cookies & Cream Macarons For The Win!

Hmmmm I've been making a ton of curds lately (see those previous posts) and I've been collecting those precious egg whites to make something delicious. I'm sure I could have used them to make something else, but instead I decided to make more macarons. I don't know if you guys know this but macarons are hard to make, and if you are a beginner you know that you will have some major fails. I'm not claiming to be an expert on making macarons, but when you make a batch of macarons and they come out beautiful, and tasty you want to make them again. It's like when you play a video game and you keep failing a level, but in your mind, you think to yourself, I'm going to stay up all night and beat this level. That's how I feel with macarons. It's so dangerous to be so determined to bake macarons (almond flour is not cheap!) but when I think of all the cool flavor combinations that I want to try, and when I think of the people who will eat my macarons, I am more determined to make perfect macarons. That being said, I had the egg whites, so I decided to make cookies & cream macarons with an Oreo buttercream. I would say these were a success.

Yummy Cookies & Cream Macarons

I left the macaron shells white because I liked the contrast with the dark almost black Oreo cookie crumbs. I couldn't resist letting these mature in the fridge for 24 hours, so I tried one, and they definitely taste like an Oreo. The macaron definitely has the usual texture of a macaron, crunchy exterior with a slightly chewy interior. The dusting of the Oreo crumbs on top adds another layer of chocolate flavor and the filling basically taste like you are eating an Oreo and I kind of like how the buttercream has that grey color. These macarons are both stylish and whimsical at the same time (not all macarons have to be neon, bright colors and not all macarons have to have a sophisticated flavor profile). I think if you make these macarons everyone will love them. So lets get started. Here's an important bit of information, I don't have exact measurements for the Oreo part. I literally separated a whole bag of Oreo Minis (the cream from the Oreo cookies). I had leftover cookie crumbs so I just placed them in a ziploc bag and set them in the pantry for later use. I did take pictures though so you can be the judge on how many cookies you need to crush.

Let's begin

Cookies & Cream Macaron Shells

• 150g of powdered sugar
• 150g of almond flour/meal
• 150g of granulated sugar
• 50g of water
• 120 g of room temperature egg whites separated into two bowls (60g each)
• 35 g of granulated sugar
• crushed Oreo cookies for decoration

Oreo buttercream filling

• 1 stick of butter
• 2 cups of powdered sugar
• 2-3 tablespoons of milk (help with consistency)
• crushed Oreo cookies
• cream from Oreo cookies

Ok for the macarons

First take your powdered sugar+almond meal and run that through a fine mesh sieve. Then take a whisk and mix all the ingredients after they have been sifted, then just set aside.

Sifting is so important if you want smooth macarons

Take 60g of your room temperature egg whites and fold it into your dry ingredients. This is going to form a thick almond paste, after folding just set the almond mixture aside.

Now take your other 60g of egg whites and place them in your stand mixer on medium until they start to get foamy.

When your egg whites get foamy add in the 35g of granulated sugar slowly and mix on medium to high speed until soft peaks form.

when you achieve soft peaks turn down the speed of your mixer and keep your egg whites beating on low speed (like 1-2 speed)

Now take your 150g of granulated sugar and 50g of water  and place it in a saucepan on your stove on medium heat. 

Let this boil until the temperature on your thermometer hits 240F (soft ball on candy thermometer)

Carefully take your sugar syrup and pour it down the side of your stand mixer ( in a slow steady stream) while the egg whites are whipping.

be careful the sugar syrup is hot

Continue whipping this mixture on high speed until your bowl cools down and stiff peaks form so about 10-15 minutes you should have a very glossy, shiny merengue, flip the bowl over and it shouldn't move.

Italian meringue

Now take 1/3rd of the egg whites and fold it into your almond paste

I like how white the macaron batter turned out

Now once your 1/3 meringue  and almond paste combine you can add all of the meringue and continue folding.

You will know when your mixture is done when it ribbons off of your spatula in a continuous motion.

Batter should flow like lava or ribbon off spatula

Take your macaron batter and place in a large piping bag with a round tip attached.

On a parchment lined tray pipe out 1.5 inch circles, tap your tray on the counter top once finished piping. I then placed Oreo Crumbs on some shells for garnish so they would remind me of my favorite cookie. I really think the color contrast looks amazing.

Resting, waiting to be baked

Preheat your oven to 300F

Let them sit on your counter to create a skin (I like to let them rest at least 30 minutes, normally an hour as I clean up the kitchen) You will know they are ready when you touch the macaron shell and nothing sticks to your finger. The macaron will also turn a flat matte finish.

Place your macarons in the 300F oven for 14-16 minutes (I rotate the tray at the 7 minute mark)

I then take them out of the oven and off of the baking tray and place them on the counter top still on the parchment paper to cool 

Cooling off on the countertop

Pretty macaron shells out of the oven

After a few minutes I like to match up the macaron shells of similar size and get them ready to be filled with the Oreo buttercream.

Ok now for the Oreo buttercream

First in a bowl cream one stick of butter for around 5 minutes 

Creamed butter

Add in your two cups of powdered sugar

Sorry for such a bad picture but you get the idea

Next add in the cream from the inside of your Oreo cookies

This was all of the cream filling from a whole bag of Mini Oreos

Mix that all together ( you may add 2-3 tablespoons of milk to get a smooth consistency)

Lastly add in your crushed Oreo cookies

I didn't use this whole bowl of crushed cookies

Give it one final mix then place buttercream in a piping bag.

This recipe makes a lot of buttercream just put the leftovers in the freezer

Ok all you need to do now is fill your macarons and sandwich them together

Delicious, will definitely make these again

Not hollow on the inside

They turned out great and of course they taste amazing. I placed all of these in the fridge to mature and will be enjoying them in the next couple of days.