In The Macaron Master I cover tips and tricks to help you create delicious velvety fillings for your macarons. What makes a great macaron is its filling. That’s why you want to ‘age’ your cookies in the fridge to let the filling infuse the macaron shells with flavour.
The book also shows you creative ways to decorate macaron shells. It’s all about the finishing touches that turn a good macaron into a superbly looking and tasting cookie. Yum-yum, I begin to crave for a macaron just writing about it!
Today, I want to share with you a really delicious filling idea.
It’s not ganache or buttercream or even fruit jam. It’s lemon curd. What makes it a great macaron filling (despite the velvety texture and the rock-your-taste-buds flavour) is the fact the you can use up all those extra egg yolks that you’ve probably ended up with after making the macaron shells. So, let’s get into this 
Lemon Curd Macaron Filling Recipe
For this recipe you will need the following ingredients:
- 3 Egg Yolks
- 75g Caster Sugar
- 50g Unsalted Butter, Chopped
- Zest + Juice of 1 Lemon
Macaron Filling Recipe - Step#1: Place all the ingredients (except butter) over a saucepan of simmering water. Whisk it constantly until it becomes really thick and coats the back of the spoon. Use wire whisk.
Macaron Filling Recipe - Step#2: Remove from heat and strain through a sieve into a small clean bowl.
Macaron Filling Recipe - Step#3: Now stir in the butter, make sure it dissolves.
Macaron Filling Recipe - Step#4: Cover the surface with cling wrap, and set aside to cool.
Macaron Filling Recipe - Step#5: Refrigerate the lemon curd macaron filling until needed.
Now you need some macaron shells! And my book gives a superb recipe for macaron shells.
Simply pipe the lemon curd filling onto one half of a macaron shell and sandwich with the other half.
Don’t forget to refrigerate them overnight, and bring them to room temperature before serving…ENJOY!!