Lemon Poppy Seed Macaron Filling
A classic and beloved flavor, lemon poppy seed, combines the subtle tangy taste of lemon with some crunch from poppy seeds. This filling is beautiful and vibrant, especially when paired with a bright yellow macaron shell.
Servings: 48 - 96 macarons
Calories:
Equipment
- heat safe bowl
- piping bag and tip
Ingredients
- 2 ½ cups white chocolate morsels
- 6 tablespoons unsalted butter softened to room temperature and cut into 1 tablespoon (14 grams) pieces
- ½ cup heavy cream
- 1 tablespoon freshly grated lemon peel
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon vanilla extract
- 2 teaspoons poppy seeds
- ¼ teaspoon fine sea salt
Instructions
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- Heat heavy cream in the microwave on 100 percent power (high) for 1–2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Add lemon peel, lemon juice, vanilla extract, poppy seeds, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the cream for 60–90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15–30 seconds, then stir until the correct consistency forms.
- Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1–2 hours.
- Match up macaron shells so they are paired with a similar size/shaped shell. Pipe filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching macaron on top of the filling.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Storage: The filling can be stored in an airtight container in the refrigerator for up to 2 - 3 weeks as long as your heavy cream is fresh. Before piping on the macarons, allow the ganache to sit at room temperature until it reaches a pliable consistency
If the ganache is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
I prefer to pipe 1 teaspoon (about 5 - 7 grams) of ganache filling sandwiched between two macaron shells.
