Lemon Meringue Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 4 ounces cream cheese
- 1/2 stick (1/2 of a 4oz stick) unsalted butter room temperature
- 3 ounces marshmallow fluff
- 3/4 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
- 1/2 teaspoon pure lemon extract
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup lemon curd
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Filling
- Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
- Add the marshmallow fluff and beat together with the paddle attachment until very fluffy
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the vanilla extract, lemon extract, and lemon juice
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy
Assemble the Macarons
- Pipe the filling around the edge of a macaron shell. Put a dollop of lemon curd in the center, and sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature".
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes