Lemon Macarons

Why You’ll Love This Recipe

Lemon Macarons are delicate French cookies with crisp, airy shells and a luscious, tangy lemon buttercream filling. Their bright citrus flavor and elegant appearance make them perfect for special occasions, gifts, or simply indulging in a light yet luxurious treat. With a balance of sweet and tart, they’re a refreshing twist on a classic confection.

ingredients

this Recipe

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

almond flourconfectioners’ sugarsuperfine granulated sugaregg whitescream of tartarturmeric or yellow food coloring (optional)lemons (zest and juice)unsalted buttervanilla extractsalt

directions

Line two baking sheets with parchment paper or silicone baking mats.

Sift together almond flour and confectioners’ sugar into a large bowl.

In a clean mixing bowl, whip egg whites and cream of tartar until soft peaks form.

Gradually add the superfine sugar and continue whipping to stiff peaks. Add food coloring and lemon zest.

Fold the dry ingredients into the meringue in batches using a spatula, mixing until the batter flows like lava.

Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the baking sheets.

Tap the trays on the counter to release air bubbles and let the shells sit at room temperature for 30-60 minutes until they form a skin.

Preheat oven to 300°F (150°C). Bake for 15-18 minutes, rotating trays halfway through.

Let cool completely before removing from parchment.

For the filling, beat butter until fluffy. Add lemon juice, lemon zest, vanilla, and salt. Gradually mix in confectioners’ sugar until smooth.

Pipe filling onto half of the macaron shells and sandwich with the remaining halves.

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 hour 30 minutes to 2 hours

Variations

Add a touch of honey to the buttercream for extra depth.

Use lemon curd as a filling instead of buttercream for a more intense tart flavor.

Mix poppy seeds into the shells for a subtle crunch.

Add a drop of orange or bergamot extract for a citrus blend.

Dip finished macarons in white chocolate for a decorative touch.

storage/reheating

Store Lemon Macarons in an airtight container in the refrigerator for up to 5 days.Allow them to come to room temperature before serving for best texture.Macarons can be frozen for up to 1 month; thaw overnight in the fridge.

FAQs

Why do my macaron shells crack?

They may not have rested long enough, or the oven temperature was too high.

How do I know when to stop folding the batter?

It should flow like lava and fall in ribbons that settle back into the batter in 10 seconds.

Can I skip the food coloring?

Yes, it’s optional—without it, the macarons will be pale but still delicious.

Can I use bottled lemon juice?

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

Why are my macarons hollow?

Overmixing or undermixing the batter or baking at an incorrect temperature can cause hollowness.

Can I double the recipe?

Yes, but it’s best to prepare each batch individually to maintain accuracy.

Do I need a stand mixer?

A hand mixer works fine, but a stand mixer offers more consistency.

Can I flavor the shells?

Zest or extracts can be added sparingly to avoid affecting texture.

Should I age the egg whites?

Aging egg whites for 24 hours can improve results but isn’t strictly necessary.

Can I make the buttercream ahead?

Yes, refrigerate it for up to 5 days and bring to room temperature before using.

Conclusion

Lemon Macarons are a delightful, citrusy take on a classic French pastry. With their crisp shells and creamy lemon filling, they offer an elegant burst of flavor in each bite. Whether you’re new to macarons or a seasoned baker, these sunny treats are a beautiful and delicious addition to any dessert table.

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