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Easy Lemon Meringue Pie Macarons

Easy Lemon Meringue Pie Macarons
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Discover the joy of making Easy Lemon Meringue Pie Macarons at home! This delightful recipe combines the bright, zesty flavor of lemon curd with the light, airy texture of meringue, resulting in a stunning dessert that is sure to impress your guests. Perfect for any occasion—from casual gatherings to elegant celebrations—these macarons provide a burst of citrus goodness in every bite. With an easy-to-follow guide, even novice bakers can create these gourmet treats. Whether enjoyed on their own or paired with fresh berries and tea, these macarons are a must-try for anyone looking to elevate their dessert game.

Ingredients

Scale
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1 2/3 cups powdered sugar
  • 1/4 tsp cream of tartar
  • 1 cup finely ground almond flour
  • 1/2 tsp pure vanilla extract
  • Gel paste coloring, if desired
  • 3 egg yolks
  • 4 tbsp unsalted butter
  • 1/2 cup fresh lemon juice
  • Zest from 1 lemon
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/4 tsp table salt
  • 2 large egg whites (for meringue)
  • 1/3 cup granulated sugar (for meringue)
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare your workstation by gathering all ingredients and preheating the oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Beat egg whites until foamy; gradually add granulated sugar and beat until stiff peaks form.
  3. Sift powdered sugar, almond flour, and cream of tartar into a bowl. Gently fold into the meringue. Add vanilla and gel coloring if desired.
  4. Transfer the mixture to piping bags and pipe small circles onto prepared sheets. Let rest for 30 minutes before baking.
  5. Bake for about 20 minutes until shells lift off easily from parchment.
  6. For filling, whisk egg yolks, lemon juice, zest, sugar, cornstarch, and salt in a saucepan over medium heat until thickened; stir in butter and cool.
  7. For meringue topping, beat egg whites until soft peaks form; gradually add sugar and beat until stiff peaks form. Fold in softened butter and vanilla.
  8. Assemble by filling half of the macaron shells with lemon curd and topping with meringue before sandwiching with another shell.

Nutrition

Find it online: https://recipeelite.com/easy-lemon-meringue-pie-macarons/