French Macaron Baking Adventures, Part 15: Lemon Butter Curd Macarons

By Lisa Maliga, copyright 2016


You’ve heard of lemon curd and lemon butter, right? In fact, there are two types of lemon butter, one edible, the other that can be spread on your skin as it’s made with lemon peel and lemon oil, sweet almond oil, and hydrogenated vegetable oil. How do I know this? I’ve spent 10+ years in the kitchen formulating the perfect whipped shea body butter and I’ve tried all kinds of butters and oils. But I digress, this is about real dairy butter that goes inside those lovely macaron shells.

This time when I made my lemon buttercream filling, I didn’t use any cream. I blended room temperature butter with the powdered sugar [a/k/a confectioners’ sugar or icing sugar]. I looked in the fridge and saw that the heavy whipping cream was a day away from expiring. Not wanting to take a chance, I decided to add the lemon curd. I added just the right amount to make it much tarter than in the past. Before, it was a sweet lemon. Now, it was a sweet and tart lemon and the vanilla bean paste helped perk up the flavor even more. So it was still a curd and there was that lovely fresh Plugra butter so why not call it butter curd? I also enhanced the color with yellow gel colorant.

Lemon Butter Curd Filling

Admittedly, I have problems with hollow macaron shells. While some people might not like to bite into a big air pocket, others aren’t as fussy. I’m a perfectionist and didn’t like them, although I’d rather they were hollow than footless! But this time I had fewer hollows. Here’s the proof:

Fewer hollows inside the macaron. Yes, the bright yellow lemon curd is almost the color of mustard. 

Since July, there have been a couple of baking changes. The first is that the oven maintains an even temperature. Secondly,  I’m using powdered colorants which means I mix the batter well, but not too well.

I’m also adding the powdered colorant to the triple-sifted almond flour/sugar mixture just before it goes into the meringue. For this lemony batch, I went au naturel and used turmeric. The resulting color wasn’t a bright yellow and the photos make it look tanner than it actually was. The truest color is that seen with the almost hollow-free macaron just above.

I’m working on a new eBook that will contain macaron recipes along with LOTS of helpful tips for making your own French macarons. Meanwhile, I’m looking forward to baking another batch of minty macarons this week.

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2 thoughts on “French Macaron Baking Adventures, Part 15: Lemon Butter Curd Macarons

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