Description
Lemon macarons are delicate French cookies with a crisp shell, soft chewy interior, and a tangy lemon buttercream filling—perfect for spring and summer treats.
Ingredients
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- Yellow food coloring (optional)
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (for filling)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (for filling)
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift together powdered sugar and almond flour. Set aside.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.
- Gently fold in the dry mixture, lemon zest, and food coloring (if using) until the batter flows like lava.
- Pipe 1-inch rounds onto prepared baking sheets. Tap the sheets to release air bubbles.
- Let sit at room temperature for 30–60 minutes until a skin forms on top.
- Bake for 15–18 minutes, rotating halfway through. Let cool completely before removing from parchment.
- For the filling, beat butter until creamy. Add powdered sugar, lemon juice, and lemon zest. Beat until smooth.
- Pipe lemon filling onto half the shells and top with the other half to form sandwiches.
- Refrigerate for at least 24 hours for best texture. Bring to room temperature before serving.
Notes
- Use aged egg whites for better stability.
- Don’t skip the resting time before baking—this helps form the signature macaron feet.
- Macarons taste best after maturing for a day in the fridge.