Poppy Seed Macarons

Poppy seed macarons with white chocolate and poppy seed filling. These are the perfect macarons for poppy seed lovers like me. The add of lemon was the best combination.

I like to find various combinations for macarons using only natural ingredients without using any artificial colors and these worked very well. They are delicious as a morning treat or for holidays tables.

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Poppy Seed Macarons

5 from 1 vote
Poppy seed macarons with white chocolate, lemon and poppy seed filling. The perfect macarons for poppy seed lovers. No artificial colors used.
Servings 38 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 cup (120g) powdered sugar
  • 1/2 cup (50g) powdered almonds
  • 2 tbsp ground poppy seeds
  • 2 large egg whites (about 70g) , at room temperature
  • 5 tbsp (75g) granulated sugar

Poppy Seed Filling

  • 3/4 cup (180g) heavy cream
  • 4 oz (120g) white chocolate , finely chopped
  • finely grated zest of 1 lemon
  • 10 tbsp ground poppy seeds
  • 2 tbsp unsalted butter


  •   Preheat oven to 340ºF (170ºC).
  • Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1 cm) ready.
  • Grind together the powdered sugar with the almond powder and ground poppy seeds so there are no lumps; use a blender or food processor. 
  • Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  • Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  • Pipe the batter on the parchment-lined baking sheets in 1inch (2 cm) circles, evenly spaced one-inch (2 cm) apart.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle poppy seeds in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake. Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  • To make the poppy seeds filling:Heat the cream in a small saucepan. Add the poppy seeds and lemon zest. When the mixture just begins to boil remove from heat and add the chopped chocolate. Let sit few minutes, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
  • Spread a bit of batter on the inside of the macarons then sandwich them together. 
  • Let them stand at least one day before serving, to meld the flavors.


Serving: 1gCalories: 142kcalCarbohydrates: 15.2gProtein: 2.4gFat: 8.6gSaturated Fat: 3.4gCholesterol: 11mgSugar: 13.9g
Calories: 142kcal
Course: Dessert
Cuisine: French
Keyword: french macarons, lemon, macarons, poppy seeds

Did you make this recipe?

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Join the Conversation

  1. Kiri W Author says:

    This sounds fantastic – I have always loved poppy seed cakes and breads, macarons must be a dream come true 🙂

  2. Anita at Hungry Couple Author says:

    These look so good. I love macarons and I love poppy seeds 🙂

  3. Janet@FCTC Author says:

    What a neat idea for Macarons! I love poppy seeds myself so these sound great to me.

  4. Your macs are beautiful and chubby!! I have made about 8 or 9 batches and while they are consistently pretty (have feet, no cracks), they are more often times than not, hollow and too crunchy. I’ve aged the whites from 2 to 5 days, I’ve incorporated the sugar AFTER getting the whites foamy and not, I’ve sift at least once etc. What do you attribute your good rise to? Any help would be appreciated! 🙂 Thanks! Z

    1. Ella-HomeCookingAdventure Author says:

      As I have mentioned I am not an expert in macarons either. I was quite surprised they worked from the first time. But as it happens to you sometimes it happens to me, some of them are hollow . Don't know why, I still didn't figure it out, I was thinking to try next time to stir the batter more, to deflate it more, maybe this way will work better. I am always afraid to stir it too much and maybe it remains too thick. 




  5. fiercefoodie Author says:

    Thanks for the reply! I’ve gotten that kind of rise once before and noted it was on a silicone mat. What lens do you shoot with? Expert or not, they are beauties and they photographed beautifully too! I’ll try this recipe asap! Thanks again! Z

    1. Ella-HomeCookingAdventure Author says:

      Thanks for your reply too. Do you think is the silicone mat the reason why the macarons are hallow? You made me curious I will try different versions whenever I will have the chance. I make photos using a Canon EOS 7D,  Canon 50mm f/1.4, but still have a lot to learn about photography, I just don't find the time to read more about. By the way, your macarons looks lovely. but didn't find  the recipe. 

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