Cutting Macaron Sweetness
One of the most common complaints about macarons is that they are “too sweet”, I am from the camp that you should take macarons as they are. Either you like them or you don’t and forgo manipulating the sugar level in the shells to make it less sweet. Sugar is one of the few but basic ingredients in the shells and you need a certain amount of it for it to be stable. There are still ways to get around the perception of it’s sweetness and one of them is to consider the fillings that it’s being paired with.
Tart Fruit Filling Cuts the Sweetness in Macarons
The type and flavour of the fillings can greatly impact how sweet the resulting macarons will be. An American Buttercream – one that is made with icing sugar and butter – will be considerably sweeter than the Swiss or Italian version. Learn more about different Macaron Filling Types here. My personal preference is to NEVER use an American buttercream with macarons. It may be a sweet indulgence on cupcakes but it’s sugary taste is too much when paired with an already sweet macaron shell.
Another quick remedy to reduce the sweetness in macarons is to fill it with a tart fruit filling. The acidity in fruit fillings is a perfect mouthwatering contrast to the sweet shells. One of my favourite fruit fillings is the lemon buttercream with a lemon curd center. I really appreciate how this flavour can be achieved entirely with the fruit itself without the need for additional extracts.
A Lemon Curd Thick Enough for Use in Macarons
This recipe I’m sharing with you today, involves making a lemon curd first and then adding it into a Swiss meringue buttercream to create a lemon buttercream. The buttercream is piped into a ring shape, creating a dam, which will then be filled with lemon curd. I don’t know about you, but I found that every lemon curd macaron I’ve had in the past has been soggy since fruit curds are higher in moisture than other fillings. So in this recipe, I wanted a curd that would not cause the shells to become soggy. The end result is a very sturdy and lemon-y curd that holds up inside the macaron for days. I’m so pleased with the results and I hope you will get a chance to test out this new recipe of mine. It’s perfect for those who are looking for a macaron that is “less sweet”.
Wishing you a happy bake day and don’t forget to join me on Instagram and Facebook where I share a little bit more of my recent projects and loves.
XOXO,
Mimi
- zest of two organic lemons
- 76 grams organic lemon juice
- 2 eggs
- 50 grams butter
- 180 grams granulated sugar
- 65 grams egg whites
- 130 grams granulated sugar
- 195 grams butter at room temperature
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Zest the organic lemon, set aside.
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In a heatproof glass bowl, cream butter and sugar together. Do not use metal bowls as it will react to the acidity in the lemon juice.
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Add egg and beat until incorporated.
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Add lemon juice and beat until incorporated.
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Place over a pot of boiling water. Do not let the bottom touch the water.
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Whisk gently to keep the mixture moving as it heats up.
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Occasionally, check the temperature of the mixture. You should see the curd thicken up and it will coat the back of your spoon. Allow the mixture to reach 180F-185F. It might take a while (10-15 min), so be patient.
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Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined.
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Pour through a sieve into another bowl for a smooth curd.
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Let it cool down then place in the fridge. It will set up into an even firmer and thicker curd after you've chilled it in the fridge.
- Bring a small pot of water to a boil.
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Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
- Whisk the whites & sugar mix over the boiling water.
- Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
- Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.
- Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.
- Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
- Add butter a little bit at a time while beating with the paddle attachment at medium speed.
- The mixture might look curdled or separated for a while but keep mixing. It will all come together.
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Keep 200 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.
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Add 8 tablespoon of the curd into the buttercream, a tablespoon at a time and beat until incorporated.
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Pipe a ring of lemon buttercream as a dam then fill it with the lemon curd. Assemble the shells together, place in fridge to mature for 24 hours. Enjoy!
- Organic lemon was used in this recipe since it requires the zest. Most of the pesticides on citrus fruits can be found on the peel.
- 240 grams almond flour
- 240 grams icing sugar
- 185 grams egg whites
- 165 grams granulated sugar
- 1/2 tsp. cream of tartar
- There is enough filling in this recipe to fill 45 macarons. Use the quantities above to make the macaron shells and follow the method below:
More Macaron Recipes by Mimi
Multi-color Macarons Video Tutorial & Christmas Party Table Ideas
December 12th, 2015
Yummy Macaron Filling Ideas
October 24th, 2014
Scrumptious Salted Caramel Chocolate Macaron Recipe on the Radio
March 27th, 2017
Macaron Surprise! Cake
February 3rd, 2015
Delicate Lychee Rose Macarons in a Heart Shape (Template)
February 14th, 2018
Sanaz Naeimi says
Thanks me for this delicious recipe. Just a quick question. I love SMBC but in my experience, it squishes out when you bite into themacaron. Is yours the same?
Sanaz
Mimi says
Hi Sanaz,
I do find all Swiss Buttercream can be a little soft on hot summer days but otherwise, it is not a problem for me. This also tends to happen if the macaron shells are too hard. If your shells are a bit on the hard crunchy side, brush it with a bit of milk or syrup to help them mature. If you live in a hot climate, try to use the white chocolate filling as a damn instead. Here’s a recipe that features it: Lemon Lavender Macarons.
XOXO,
Mimi
NT Nguyen says
Hi there! I discovered your blog while looking for lemon flavored fillings for macarons. and checking out your posts. The aesthetics are great! Quick question for this recipe – do we use salted or unsalted butter?
Mimi says
For this recipe it’s unsalted butter! Thanks for checking.
XOXO, Mimi
Erin says
When making the curd, it calls for two eggs; could I just use the egg yolks left over from making the shells, or does it have to be the whole egg? I have no idea what to do with all of these yolks, I’ve just been trashing them so far.
Mimi says
Hi Erin,
Yes for this recipe, the whole egg will be needed. I totally understand your situation though. You can make a French Meringue filling with the extra yolks 🙂
XOXO,
Mimi
Angie says
Hi, first time visiting your website, I like what you have here, very detailed information 🙂
Just made this filling today and I have two questions that perhaps you can help me with?
1. I noticed that you left out corn starch in this lemon curd. If you want a thicker filling, wouldn’t cornstarch be a good solution? Is there any specific reason why you left it out?
2. I didn’t want to have egg whites in my buttercream so I made this with the “American method”. Though I’m really picky with sugar so I reduced the sugar by more than half and ended up with a good balance of sweetness and a very buttery filling. Is there a reason why American buttercream is so sweet aside from people add sweetness to reduce the buttery taste?
Thanks in advance if you see these questions!
Mimi says
Hi Angie,
There is no need to use corn starch to thicken the lemon curd. The proteins in the egg will be enough to do that, just follow the directions closely for temp and timing etc. I hope it worked for you!
XOXO,
Mimi
Meg Stegbauer says
Hi, Mimi! I’d like to make the macarons with the lemon curd filling and buttercream for my daughter’s bridal shower in a month and make them ahead of time. Can I freeze them after I fill them or do they have to be filled with the buttercream and curd just before serving? Thank you in advance.
Mimi says
Hi Meg,
I have made and frozen macarons made with this exact recipe successfully. Good luck with your bridal shower!
XOXO, Mimi
Meg Stegbauer says
That is great news! I plan to make them tomorrow so they’ll be done and I won’t have to worry about rushiing around to get them made. I will be transporting them to the shower location so that’l be about 45 minutes to an hour travel the morning of the shower to help setup.. I was afraid I’d have to wait on the lemon curd and buttercream until the day before, which is really gonna put limitations on my time with other things to get done. Thank you so much! Can’t wait to make them!
Mimi says
That’s so wonderful Meg. How did they turn out? Congrats to your family!
XOXO,
Mimi
Meg Stegbauer says
Hi Mimi! I’m actually making them today! Busy days until now so I have a week now before the shower. I am wondering if I have to allow the macarons to mature in the fridge for 24 hours before putting them in the freezer or if I can put them directly in the freezer? I’m not sure when you’ll get a chance to respond, so I think I’ll just go ahead and put them in the fridge for 24 hours and then in the freezer tomorrow. Thank you again! I can’t wait to try them!
Mimi says
Hi Meg,
Yes, that is my preferred method. Maturing and then freezing. Here’s a post about the different ways to freeze macarons.
XOXO,
Mimi
Tara says
Hi Mimi,
What other citrus, berries or fruits can you make a curd using the same method as the lemon curd?
Mimi says
Lemons and limes have similar acidity and will work quite well. Other fruits with lower acidity will compromise the integrity of this recipe.
XOXO,
Mimi
Donna Clark says
Help! I can’t get my curd to heart above 170°. It’s been cooking over boiling water for an hour.
Mimi says
It shouldn’t take an hour. Are you using enough hot water for it to be close enough to the bowl without touching? Is the pan used to hold the water wide enough?
Jay says
Hi Mimi
Can the macarons be filled and then kept in the fridge 24 hours before they get eaten or do they start to break down. I am making a wedding cake tower and need ro fill them the day before. Also what 3 fillings would be the best for this. Many thanks.
Mimi says
If you have followed the instructions for this lemon curd, it will be very sturdy and can be kept in the fridge for a few days after maturation. I think chocolate ganache, lavender buttercream and this lemon curd will be nice. Chocolate is an approachable flavour for almost everyone, lemon is good for those who don’t like desserts that are too sweet and lavender is sophisticated and elegant. These macarons can be made with yellow and lavender and chocolate can be made in whatever color you like. These are all pretty colors for a wedding. XOXO, Mimi
MEGAN KNUDSVIG says
Hey Mimi!
I’ve been seeing conflicting information on whether desserts with lemon curd filling require refrigeration after being assembled. Does this sturdy lemon curd require refrigeration, or can it be left at room temp for longer periods of time than the usual “two hours in the danger zone” period? Thanks!
Mimi says
Hi Megan,
I can totally understand why there is conflicting information on this matter. Technically, yes, most foods containing eggs should not be left at room temperature for longer than 2 hours. To be safe, I would recommend following that rule, especially on a hot summer day. However, I have left these macarons out for several hours without any problems.
Michelle K says
Hi Mimi! Should the curd added to the buttercream be added right after it is prepared, or after it has been chilled? Thanks!
Mimi says
Usually when mixing two ingredients together, they should be at the same temperature. Here, both at room temperature would be ideal. XOXO, Mimi