Lemon Macarons

Lemon macarons are elegant French sandwich cookies made from almond meringue shells filled with tangy lemon buttercream or lemon curd. These light, zesty treats offer a beautiful balance of sweet and tart flavors, with a crisp exterior and chewy interior that makes them irresistible for citrus lovers.

Why You’ll Love This Recipe

• Bursting with fresh lemon flavor
• Beautiful and impressive for any occasion
• Naturally gluten-free
• Perfect texture—crisp on the outside, chewy inside
• Make-ahead friendly
• Great for gifting or entertaining
• Customizable with different lemony fillings
• A fun and rewarding baking project
• Freezer-friendly
• Looks stunning with bright yellow coloring

ingredients

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

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites
• Granulated sugar
• Lemon zest
• Lemon extract
• Yellow gel food coloring (optional)

For the lemon buttercream:

• Unsalted butter
• Powdered sugar
• Lemon juice
• Lemon zest
• Salt
• Heavy cream (optional)

For the lemon curd (optional):

• Egg yolks
• Granulated sugar
• Lemon juice
• Lemon zest
• Unsalted butter
• Salt

directions

this recipe

1. Make the macaron shells:
   Sift almond flour and powdered sugar together. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks. Gently fold in the dry ingredients along with lemon zest, lemon extract, and food coloring until the batter flows like lava. Pipe onto baking sheets and let rest 30–45 minutes. Bake at 300°F (150°C) for 14–16 minutes.
2. Make lemon curd (optional):
   Whisk egg yolks, sugar, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter, then strain and cool.
3. Make lemon buttercream:
   Beat butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and salt. Add a splash of cream if needed to adjust consistency.
4. Assemble the macarons:
   Pair shells of similar size. Pipe a ring of buttercream onto one shell and fill the center with lemon curd if desired. Top with a second shell. Refrigerate for at least 24 hours before serving.

Servings and timing

• Servings: About 24 macarons
• Prep time: 20 minutes
• Cook time: 16 minutes
• Additional resting/cooling time: 30–40 minutes
• Total time: Around 1 hour 10 minutes

Variations

• Lemon-raspberry macarons: Add raspberry jam to the center of the buttercream.
• Lemon-lavender macarons: Infuse the buttercream with culinary lavender.
• Limoncello macarons: Replace lemon juice in the buttercream with limoncello for a boozy twist.
• Coconut-lemon macarons: Add a small amount of shredded coconut to the filling.
• Lemon-poppyseed macarons: Fold a pinch of poppy seeds into the macaron batter.

storage/reheating

• Store filled macarons in an airtight container in the fridge for up to 5 days.
• Bring to room temperature for 30 minutes before serving for best flavor and texture.
• Unfilled shells can be frozen for up to 2 months.
• Filled macarons may also be frozen, but lemon curd may change texture—best when fresh.

FAQs

How do I avoid cracked macaron shells?

Let the shells rest before baking so a skin forms, and check your oven temperature for accuracy.

Can I use bottled lemon juice?

Fresh juice gives the best flavor, but bottled can work in a pinch.

Why are my macarons hollow?

Common causes are over- or under-mixing the batter and incorrect oven temperature.

Do I need to age the egg whites?

Yes, aging the egg whites for 24–48 hours helps create a more stable meringue.

Can I make these on a humid day?

Try to avoid baking macarons on very humid days, as moisture can ruin the texture.

Can I make these without lemon curd?

Absolutely, lemon buttercream alone is delicious.

How do I get vibrant yellow macarons?

Use a small amount of gel food coloring. Avoid liquid food coloring as it adds too much moisture.

Can I double the recipe?

Yes, but mix each batch of batter separately to maintain proper texture.

What’s the best way to pipe even macaron shells?

Use a piping template or silicone macaron mat for uniformity.

How long do they need to rest before eating?

At least 24 hours in the fridge to mature—the flavor and texture improve dramatically.

Conclusion

Lemon macarons are a delightful balance of tart citrus and sweet elegance, wrapped up in a dainty French dessert. With a little practice and patience, you can master this recipe and enjoy bakery-quality treats right from your kitchen. Whether you serve them at a party or keep them all to yourself, these macarons are sure to impress.

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