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Tart mouthwatering lemon curd surrounded by creamy marshmallow buttercream. This macaron looks similar to the Lemon Meringue Macarons, BUT they stand out because of the marshmallow flavor. A super delicious combination and definitely a favorite of mine. Well anything lemon is a favorite of mine, who are we kidding here.
It’s an unexpected combination, but the sweet marshmallow offsets the sour lemon. So make sure you make the curd tart or the cookie will be too sweet and unbalanced. I toyed with all sorts of ways to add in the marshmallow flavor, but I decided to go the easy way and use some Fluff.
LEMON CURD
The lemon curd is my basic and super tasty recipe. Egg yolks, sugar, lemon zest, juice, and cornstarch. If you want to make a different flavor, check out these curd recipes. The curd can be made the day before.
MARSHMALLOW BUTTERCREAM
This frosting is super delicious and smooth. Perfect for macarons OR some cupcakes, future recipe ideas already popping into my head. The buttercream consists of marshmallow spread, butter, confectioners sugar, lemon juice and zest. All good stuff!
Remember to let the macarons “cure” overnight in the refrigerator for best results!
Lemon Marshmallow Macarons
Ingredients
MACARON SHELLS
- 3 egg whites
- ¼ cup sugar
- 1 ⅔ cup confectioners sugar
- ¼ tsp cream of tartar
- 1 cup almond flour
- ½ tsp vanilla extract
- Food coloring optional
LEMON CURD
- 3 egg yolks
- 4 tbsp butter
- ½ cup lemon juice
- 1 lemon’s zest
- 1 cup sugar
- 1 tbsp cornstarch
- ¼ tsp salt
MARSHMALLOW FILLING
- 6 oz marshmallow creme spread
- ½ cup butter softened
- ¼ cup confectioners sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Instructions
MACARON SHELLS
- Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
- Sift confectioners sugar into almond flour with a sieve and a whisk.
- Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
- When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
- Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
- Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
- Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
- Add batter to a piping bag using a plain round tip.
- Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
- Bang sheet on counter to get rid of bubbles and to help tops get smooth.
- Let sit for 45 – 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
- Preheat the oven to 300 degrees F.
- Bake for 10 – 15 minutes. You should be able to see the “feet”.
- Let cool completely before piping in the filling. Match up with the same sized tops and bottoms.
LEMON CURD
- In a saucepan whip egg yolks till lighter in color.
- Add all other ingredients except butter and mix well, till smooth.
- Turn heat on medium / high. Bring to a low boil.
- Lower heat to simmer and let cook till curd coats spoon or about 5-6 minutes.
- Add butter and mix well.
- Strain curd and set aside till cool. Keep in the fridge till ready to use.
MARSHMALLOW FILLING
- Whip butter until fluffy and lighter in color. Add in the marshmallow spread and continue mixing.
- Turn the mixer down and start adding in confectioners sugar until well incorporated.
- Mix in the lemon juice and zest.
- Pipe a circle of marshmallow icing on one half of the shell and drop a tsp or so in the center. Place the top shell on to close the cookie sandwich.
- Store in the fridge. Cookies taste best the next day.
