# Citrus Macarons

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

Delicate macarons filled with tangy lemon and lime curd.

Servings: 80 · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Citrus Macarons](https://image.fridge.menu/adaptations/h9hkslga/6be6197eb4628725080ee86d1d28817c2b98fd4f16e7d31cf8b0184d8d799998.jpg)

## Ingredients

- 150 ml [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 200 g [Caster sugar](https://fridge.menu/en/i/sugar)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest
- 90 g [Butter](https://fridge.menu/en/i/butter)
- 8 pcs [Lime](https://fridge.menu/en/i/lime) — juice of
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 200 g [Caster sugar](https://fridge.menu/en/i/sugar)
- ½ pcs [Lime](https://fridge.menu/en/i/lime) — finely grated zest
- 90 g [Butter](https://fridge.menu/en/i/butter)
- 300 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 300 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 220 g [Egg whites](https://fridge.menu/en/i/egg-whites)
- 2 pinch Food colouring paste — yellow and green
- 70 g [Water](https://fridge.menu/en/i/water)
- 300 g [Caster sugar](https://fridge.menu/en/i/sugar)

## Steps

1. Whisk the lime/lemon juice, zest, eggs and sugar in a saucepan and heat gently to 65°C, stirring constantly.
2. Gradually whisk in the butter, stirring until the curd thickens, keeping the temperature no higher than 80°C.
3. Strain the curd through a sieve and pour it into a jar.
4. Put the curd in the fridge to cool.
5. Sift the ground almonds, add the icing sugar and half the egg whites, and beat until smooth.
6. Put the water and sugar in a saucepan and bring to the boil at 118°C.
7. Whisk the second half of the egg whites to stiff peaks, pour in the sugar syrup and fold in the colouring.
8. Gently fold the meringue into the almond mixture until smooth.
9. Pipe 3 cm round discs onto baking parchment.
10. Leave the macarons to dry at room temperature for 45 minutes. (45 min)
11. Transfer to a baking tray and bake at 160°C for about 10 minutes. (10 min)
12. Leave the macarons to cool on the parchment on a wire rack.
13. Pipe the curd onto half the shells and sandwich with the remaining shells.

Published 2026-10-07

https://fridge.menu/en/r/citrus-macarons-h9hkslga

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