Instructions
Step 1: Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Sift together the almond flour and powdered sugar until smooth and lump-free.
Step 3: In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff glossy peaks form.
Step 4: Add yellow gel food coloring and mix until evenly colored.
Step 5: Fold the almond flour mixture gently into the meringue in batches until the batter flows slowly like lava.
Step 6: Transfer the batter to a piping bag and pipe even circles onto the prepared baking sheets.
Step 7: Tap the trays firmly on the counter several times to release air bubbles.
Step 8: Let the macarons rest at room temperature for 30 to 45 minutes until a dry skin forms on top.
Step 9: Bake at 300°F (150°C) for 14 to 16 minutes. Allow them to cool completely before removing from the tray.
Step 10: For the filling, beat the butter and cream cheese until smooth and creamy.
Step 11: Add powdered sugar, lemon juice, lemon zest, vanilla extract, and poppy seeds. Mix until light and fluffy.
Step 12: Pipe the filling onto half of the macaron shells and sandwich with the remaining shells.
Step 13: Refrigerate the macarons for at least 24 hours before serving for the best texture and flavor.
Storage and Reheating Tips
Store the macarons in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the assembled macarons for up to 2 months and thaw overnight in the refrigerator before serving.
Serve chilled or let them sit at room temperature for about 15 minutes for a softer texture.
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