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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