Lemon Meringue Pie Macaron Recipe

Words cannot describe the deliciousness of these macarons, they couldn't taste any more like Lemon Meringue Pie if they tried and all the components come together beautifully. The meringue shells are gorgeously lemon flavoured and the vanilla meringue frosting is to die for, especially when combined with the sharpness of the lemon curd.

I came across a feature in this months GoodFood magazine on Ed Kimber's (aka The Boy Who Bakes) macarons. He had made Chocolate and Raspberry and Blueberries and Cream Macarons, both sounded divine but I fancied something a little different. 

I adapted the basic macaron shell recipe slightly but not too much. I obviously added fresh lemon zest to the shells and I prefer to add my colouring at a different point.  I used my own meringue frosting recipe for the filling and a glorious locally made lemon curd.  I have increased the quantity of egg ever so slightly, because as I mixed the unbeaten egg into the almond mixture it was way too dry and wouldn't come to a paste.  I added a few extra tsp of egg white and all was well.

Lemon Meringue Pie Macarons
Makes 35

170g icing sugar
160g ground almonds
zest of 3 lemons
4 large egg whites, separated into two equal batches -
(original recipe used 120ml egg whites from around 4 medium eggs)
1/2 tsp yellow food colouring
160g caster sugar

For the filling:

1 egg white
100g caster sugar
40ml cold water
1/2 tsp golden syrup
pinch of salt
1/2 tsp vanilla paste
  lemon curd, good quality

Place the icing sugar and ground almonds into the bowl of a food processor and pulse until fully combined.  Sieve this mixture into a large bowl.  Add the first batch of egg whites (unbeaten) and the lemon zest to the almond mixture, mix to form a thick paste.  Add the food colouring and mix until well combined. Set aside.

Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready.  Place 50ml water and the caster sugar into a small saucepan on a medium heat.  Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. 

Tip the meringue onto the almond mixture and gently fold together.  It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula.  The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.

Heat the oven to 170C/150C Fan/ gas 3-4.  Line 3 baking sheets with parchment paper.  Transfer the batter to a piping bag fitted with a plain nozzle.  Pipe rounds onto the prepared baking sheets, (I like to do two sheets of big macarons and one sheet of mini macarons, if you would like to top your macarons with sanding sugar, do so now), leave to rest for 30 minutes on the kitchen counter, or until the macarons have developed a skin.

Bake the macarons for 14 minutes (around 10 minutes for mini macarons).  Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.

To make the filling:

Combine the egg white, sugar, water, golden syrup and salt in the top of a double boiler and place over rapidly boiling water.  Beat on the high speed of an electric mixer for around 7 minutes or until the icing reaches soft peak stage.  Remove from the heat and add the vanilla. Beat for a further minute or until the frosting reaches desired consistency.

Pair up your macarons and spread a little lemon curd onto the flat side of one, pipe or spoon meringue frosting on top of the curd and top with the remaining macaron.  Repeat until all of your macarons are used up.

Happy macaron making!



Lora said...

Wow. Incredible job on these. Your meringue frosting sounds incredible and the lemon curd is an inspired touch.

cakeje van eigen deeg said...

these look more than perfect! I'm in love and I wish I could've tried them. the word divinde suits these beauties, I'm sure!

Hanna said...

They look amazing! Have a super time in NYC!

Lucy, Vanilla Frost said...

These look delicious!

Jannett said...

Great job on these darling little merigues...love the photos.. ;o)

Butter Hearts Sugar said...

They are soo pretty, fantastic pictures! I love that you filled them with lemon curd as well as meringue. Have lots of fun in NYC!

Maria♥ said...

Those are Macaron perfection!


Sandy at Ooh La Frou Frou said...

And they're so beautiful too in that delicate yellow! I bet they're fabulous!

crumbsoflove said...

How beautiful your macarons are! I am very jealous since mine never get feet-argghh!!!
Have agreat time in NY, that's my hometown!!!

crumbsoflove said...

How beautiful your macarons are! I am very jealous since mine never get feet-argghh!!!
Have agreat time in NY, that's my hometown!!!

sandra said...

What a wonderfoul blog. Congratulations. XXX


Tessa said...

these look perfect! love your blog

Shop Women's Bracelets, Rings, and Hair Accessories said...

It looks delicious.Thanks for sharing some recipe :)

Tina said...

Droooooool! I adore lemon meringue pie, and these macarons look fantastic :)

raquel@erecipe said...

This is absolutely delicious.

SR said...

Thank you again for all your amazing recipes and inspiration....quick question: is there a simpler lemon meringue filling that can be made for the lemon macarons that will work? I have a big batch to make on short notice...
maybe lemon curd with marscapone? Wanted your veryyyyy valued opinion....thank you:)

Astral de la Mare said...

Hi SR!

I think lemon curd and marscapone would taste fantastic! Really anything creamy would work here, you could also use something mallowy, such as Marshmallow Fluff or melted marshmallow but I'd go with your 1st instinct, sounds gorgeous! X

Mel said...

Can I substitute light corn syrup for the golden syrup in the meringue? I don't think we have golden syrup readily available here in the US. Thanks!

Astral de la Mare said...

Hi Mel,

Yes you can absolutely substitute the golden syrup for light corn syrup. You shouldn't have any problems. :)

Rachel Page said...

If you were to ask me what my favourite kind of pie was, Lemon Meringue would rank high in the list…I could never pick just one.


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