Lemon Meringue Filling for Macarons

    1 day 40 minutes

    This bright lemon flavour of this macaron filling is like lemon meringue pie. Tint the macaron shells with yellow colouring.


    Queensland, Australia
    3 people made this

    Makes: 30 macarons (filled)

    • 100g unsalted butter, softened
    • 180ml whole milk
    • few drops lemon essence
    • 1 egg
    • 20g caster sugar
    • 20g custard powder
    • zest of one lemon

    Preparation:30min  ›  Cook:10min  ›  Extra time:1day chilling  ›  Ready in:1day40min 

    1. Cream the butter and set aside.
    2. In a saucepan combine the milk and lemon essence and bring to the boil then remove from the heat.
    3. In a bowl, beat together the egg, sugar and custard powder. Add to the milk, stir and return to the heat, whisking until it thickens. Let cool. Place plastic wrap on the surface of the custard so no skin forms.
    4. When cool, whisk in the creamed butter and lemon zest. Transfer to a piping bag and use to fill macarons. Let rest in the fridge 1 day before eating to allow the flavours to infuse.

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