Lemon Macarons

Why You’ll Love This Recipe

Lemon Macarons are delicate French cookies made from almond flour meringue shells filled with a bright, zesty lemon buttercream or curd. With their smooth tops, ruffled “feet,” and chewy interiors, these macarons balance sweetness with a citrus tang, making them an elegant and refreshing treat for any occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

almond flourpowdered sugarsuperfine granulated sugaregg whitescream of tartartartarfood coloring (yellow, optional)lemons (zest and juice)unsalted butterconfectioners’ sugar (for filling)

directions

Sift almond flour and powdered sugar together to remove any lumps and set aside.

In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually add superfine sugar and continue beating until stiff, glossy peaks form.

Fold the sifted dry ingredients into the meringue gently until the batter flows like lava.

Add a few drops of yellow food coloring if desired and fold just until combined.

Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto a parchment-lined baking sheet.

Tap the baking sheet firmly on the counter to release any air bubbles and let sit at room temperature for 30–60 minutes, or until a skin forms on the surface.

Preheat oven to 300°F (150°C) and bake for 15–18 minutes, or until set with ruffled feet.

Allow macarons to cool completely before removing from the baking sheet.

For the filling, beat softened butter with confectioners’ sugar until smooth. Add lemon zest and juice, mixing until creamy.

Pipe the lemon filling onto half the macaron shells and top with remaining shells to form sandwiches.

Servings and timing

This recipe yields approximately 24 macarons.Preparation time: 30 minutesResting time: 30–60 minutesBaking time: 15–18 minutesAssembly time: 15 minutesTotal time: 1.5 to 2 hours

Variations

Swap the buttercream for lemon curd for a tangier filling.

Add a bit of vanilla or honey to the filling for added depth.

Infuse the shells with lemon zest for an extra punch of citrus.

Decorate with edible gold dust or sprinkles for a fancy touch.

storage/reheating

Store Lemon Macarons in an airtight container in the fridge for up to 5 days.For best texture, let them come to room temperature before serving.They can also be frozen for up to 1 month and thawed in the refrigerator overnight.

FAQs

What makes macarons difficult to bake?

Precision and technique are key—proper meringue, folding, and resting time all affect the outcome.

Why did my macarons crack?

This usually happens if the shells weren’t rested long enough before baking or the oven temperature was too high.

Can I use bottled lemon juice?

Fresh lemon juice and zest are highly recommended for the best flavor.

Do I need to use food coloring?

No, but yellow coloring gives the macarons a lemony visual appeal.

How do I get the shells smooth?

Sift the dry ingredients thoroughly and tap out air bubbles before baking.

What’s the ideal texture of a macaron?

A crisp shell with a soft, chewy center and smooth filling.

Can I make the filling ahead?

Yes, the lemon buttercream can be made 2–3 days in advance and stored in the fridge.

What can I do with leftover egg yolks?

Use them in lemon curd, custards, or homemade mayonnaise.

Do macarons need to age?

Yes, aging them for 24 hours in the fridge improves texture and flavor.

Can I double the recipe?

Yes, but work in batches to maintain consistency.

Conclusion

Lemon Macarons offer a delightful balance of sweet and tart, perfect for spring gatherings, elegant desserts, or just to treat yourself. Mastering them takes practice, but the result is a beautiful and rewarding confection that looks as good as it tastes. Give them a try and enjoy the bright flavor of lemon in every bite.

Print