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    Home » Recipes » Macarons

    Lemon Macarons

    Published: Feb 15, 2023 · Last Modified: Apr 13, 2023 by Leslie Jeon · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Two lemon macarons stacked on a white plate with text that reads 'Homemade Lemon Macarons'


    These lemon macarons are delicious and so fun to make! Lemon-flavored macaron shells filled with a lemon cream cheese buttercream and lemon curd... what could be better?

    Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd this post

    Everyone, I think I have a problem. A macaron problem. 

    Now that I feel like I can consistently make decent macarons, my head is spinning with ideas for new recipes. From s'mores macarons to piña colada macarons, the possibilities are endless. And today, I'm coming at you with my latest macaron obsession!

    These lemon macarons are light and airy, and they're filled with a mouthwatering lemon cream cheese buttercream and lemon curd. Plus, what's not to love about that bright yellow color? 

    Let me show you how to make 'em!

    Jump to:
    • What You'll Need
    • How to Make These Macarons
    • Tips for Making This Recipe
    • Common Questions About These Macarons
    • How to Store & Freeze
    • Lemon Macarons
    • Comments

    What You'll Need

    Here's a quick overview of some of the key ingredients and tools needed to make these macarons. The full recipe can be found at the bottom of the post!

    Ingredients

    • Powdered sugar - This recipe uses powdered sugar for both the macaron shells and the buttercream. Be sure to sift it first to remove any clumps.
    • Almond flour - Almond flour is a key ingredient when it comes to making macarons. You can typically buy almond flour in the baking aisle of any grocery store.
    • Egg whites - To make macarons, you fold the powdered sugar and almond flour into meringue, which comes from whipping egg whites. I always recommend separating egg whites manually instead of purchasing them from a carton.
    • Lemon juice - Naturally, lemon macarons need some lemon juice, right? You'll use lemon juice for both the macaron shells and the buttercream.
    • Yellow food coloring - To achieve that beautiful yellow color, you'll add some yellow food coloring to the macaron shells. I always recommend using gel food coloring when making macarons.
    • Unsalted butter - To make the buttercream, you'll want to use softened unsalted butter. I always recommend baking with unsalted butter instead of salted; that way, you can more easily control the amount of salt in the recipe.
    • Cream cheese - You'll also need some softened brick-style cream cheese to make the buttercream.
    • Lemon curd - To add an extra kick of lemon flavor to these macarons, I like to pipe a little bit of lemon curd into the center of each one. While you can make lemon curd from scratch, I saved a bit of time by buying a jar of it from the store.

    Equipment

    • Silicone baking mat — I always find that my macarons turn out best when I line my baking sheet with a silicone baking mat rather than parchment paper. I also love to use silicone baking mats when baking other items like cookies or granola.
    • Disposable piping bags — Disposable piping bags are pretty essential for this recipe, both for piping the macarons and also filling them with the buttercream and lemon curd. If you can’t pick some up, you can always create a makeshift piping bag using a Ziploc bag.
    • Round piping tips — For this recipe, you can use round piping tips when piping the macaron shells, buttercream, and lemon curd. If you want, you can also use a star tip or another shape when filling the macarons for more of a unique look. 
    Two lemon macarons stacked on a plate in front of three lemons and piping bags

    How to Make These Macarons

    If you've never baked macarons before, I know they can seem a bit intimidating to make at first. It took me a few tries to figure out the correct technique for making them, and I definitely had a few failed batches along the way.

    However, once you get the hang of making them, it's so satisfying to see them come to life from start to finish! Here's a quick overview of how to make these lemon macs.

    Photos showing the steps of making lemon macarons labeled 1, 2, 3, 4

    Start by making the French meringue. In a stand mixer fitted with a whisk attachment (or a large bowl with a handheld mixer), whisk the egg whites. When they are quite foamy and no longer yellow, start gradually streaming in the granulated sugar, and whip the egg whites until stiff peaks form. (Image 1 and Image 2)

    Fold the dry ingredients into the meringue. Sift together the powdered sugar and almond flour, then add them into the meringue in two additions, and gently fold until well combined. (Image 3)

    Finish making the macaron batter. Add in the yellow food coloring and lemon juice and start the macaronage process. Continue to stir the mixture, and you will notice it start to become looser and more ribbony. To see if your batter is ready, do the figure-eight test: if you can make an ‘8’ with the batter without it breaking, it is ready to pipe. (Image 4)

    Photos showing the steps of making lemon macarons labeled 5, 6, 7, 8

    Pipe and dry out the macarons. Transfer the macaron batter to a pastry bag fitted with a round tip. Pipe small circles (I did 1.75 inch rounds) onto a baking sheet lined with a silicone baking mat, leaving two inches between each macaron. Once you have piped all the macarons, tap the baking sheet against the counter several times to remove any air bubbles. Let the macarons dry at room temperature for 30 minutes to 1 hour (the amount of time will vary depending on the humidity). Once you can touch the top of a macaron without leaving a fingerprint, they are ready to go in the oven. (Image 5)

    Bake the macarons. Bake the macarons at 300°F for 16 minutes, rotating once halfway through. Then, remove them from the oven and let them cool completely on the baking sheet. (Image 6)

    Prepare the buttercream filling and lemon curd. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat together the unsalted butter and cream cheese until light and fluffy, about 3-5 minutes. Then, add in the powdered sugar, lemon juice, vanilla extract, and pinch of salt, and continue mixing until well combined. Transfer the buttercream to a pastry bag, and transfer the lemon curd to a different pastry bag. (Image 7)

    Assemble the macarons. Once the macarons have cooled completely, pipe a ring of buttercream onto one macaron, then pipe a small dollop of lemon curd into the center before sandwiching another macaron on top. Repeat the process for all the macarons, then refrigerate. For best results, let the macarons chill in the fridge overnight before serving. (Image 8)

    Tips for Making This Recipe

    Here are a few tips to get perfect macarons every time:

    • Make sure to sift your dry ingredients when making the macaron batter. Out of all the steps in the recipe, this is the one you don't want to skip! Sifting the almond flour and powdered sugar helps prevent lumps that might flatten the macarons.
    • Whisk the egg whites until you have a meringue with stiff peaks. At this point, you should be able to turn the whisk upside down without the meringue budging an inch. If you’re not quite there, continue to whisk until stiff peaks form.
    • Tap the baking sheet after piping the macarons. After piping all my macarons, I like to tap the baking sheet firmly against the counter several times. You can also do this by banging on the bottom of the baking sheet with your hand. Doing so helps the mixture settle and removes any air bubbles. 
    • Let the macarons cool completely before filling. If you try to remove the macarons while they are still warm, they will stick to the baking sheet and crumble. Be patient and let them cool completely before removing from the sheet and filling.
    Lemon macarons sitting on a baking sheet lined with parchment paper

    Common Questions About These Macarons

    These are some questions I frequently hear about these macarons. If you have a question that isn't answered below, feel free to leave it in the comments.

    What is the best way to get the macarons all the same size?

    I’ve been making macarons for years, and I still struggle with getting them all to be a consistent size! If it’s your first time making them, I highly recommend printing out a template like this and putting it under your silicone baking mat before piping. Then, remove the template before baking, and stash it away for the next time you make macarons.

    How long should I dry the macarons out for before baking?

    The amount of time varies depending on the humidity and your environment. After piping the macarons, you need to dry them out until the top forms a skin, and I have found that this can take anywhere from 30 minutes to 1 hour. To see if the macarons are ready, press your finger lightly on top of one — if it has hardened and does not leave a firm fingerprint, the macarons are ready to bake in the oven.

    How long do these macarons stay fresh? 

    Stored in an airtight container, these macarons will stay fresh in the fridge for about 3-5 days. I recommend removing them from the fridge 15-20 minutes before eating for the best taste. Alternatively, you can also freeze macarons for up to 1 month.

    How to Store & Freeze

    To store: Cover and store any leftover macarons in an airtight container in the fridge for 3-5 days. To prevent them from sticking together, place a piece of parchment paper between each layer of macarons.

    To freeze: Store the macarons in an airtight container and freeze for up to 1 month. You can also freeze the macaron shells (unfilled) and buttercream filling separately for up to 1 month. Just let everything thaw completely before assembling.

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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    Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd

    Lemon Macarons


    ★★★★★

    5 from 1 reviews

    • Author: Leslie Jeon
    • Total Time: 1 hour 11 minutes
    • Yield: 25-30 macarons 1x
    Print Recipe
    Pin Recipe

    Description

    These lemon macarons are delicious and so fun to make! Lemon-flavored macaron shells filled with a lemon cream cheese buttercream and lemon curd... what could be better?


    Ingredients

    Scale

    Lemon Macarons:

    • 2 cups (227g) powdered sugar 
    • 1 ⅔ cups (160g) almond flour
    • 5 egg whites (150g)
    • ¾ cup (150g) granulated sugar 
    • 2 teaspoons fresh lemon juice 
    • 1–2 drops gel yellow food coloring

    Lemon Cream Cheese Buttercream:

    • ½ cup (113g) unsalted butter, softened to room temperature 
    • 4 ounces (113g) brick-style cream cheese, softened to room temperature 
    • 2 ½ cups (284g) powdered sugar
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon vanilla extract 
    • Pinch of salt, to taste

    Additional Filling: 

    • Lemon curd (pipe 1 tablespoon per macaron) 

    Instructions

    Lemon Macarons

    1. Line two baking sheets with silicone baking mats or parchment paper. Personally, I always get better results when using a silicone baking mat. 
    2. Sift together the powdered sugar and almond flour, then set aside.
    3. In a stand mixer fitted with a whisk attachment (or a large bowl with a handheld mixer), whisk the egg whites to make the French meringue. When they are quite foamy and no longer yellow, start gradually streaming in the granulated sugar. Whip the meringue until stiff peaks form.
    4. Add the sifted powdered sugar and almond flour into the meringue in two additions, and gently fold until well combined. Then, add in the fresh lemon juice and gel yellow food coloring and start the macaronage process. Continue to stir the mixture, and you will notice it start to become looser and more ribbony. To see if your batter is ready, do the figure-eight test; if you can make an ‘8’ with the batter without it breaking, it is ready to pipe.
    5. Transfer the batter to a pastry bag fitted with a round tip. Pipe small circles (I did 1.75 inch rounds) onto the prepared baking sheet, leaving 1 inch between each macaron. Once you have piped all the macarons, tap the baking sheet firmly against the counter several times to remove any air bubbles.
    6. Let the macarons dry at room temperature for 30 minutes to 1 hour (the amount of time will vary depending on the humidity). Once you can touch the top of a macaron without leaving a fingerprint, they are ready to bake.
    7. As the macarons are drying out, preheat the oven to 300°F. 
    8. Bake the macarons in the preheated oven for 16 minutes, rotating once halfway through. Then, remove them from the oven and let them cool completely on the baking sheet.

    Lemon Cream Cheese Buttercream 

    1. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat together the unsalted butter and cream cheese until light and fluffy, about 3-5 minutes. Then, add in the powdered sugar, lemon juice, vanilla extract, and pinch of salt, and continue mixing until well combined. Scrape the sides of the bowl well with a rubber spatula to incorporate all the ingredients evenly.
    2. If the buttercream is soft, you can refrigerate it to firm it up before filling the macarons. 

    Assembling the Lemon Macarons

    1. Transfer the buttercream to a pastry bag, and transfer the lemon curd to a separate pastry bag. 
    2. Once the macarons have cooled completely, pipe a ring of buttercream onto one macaron, then pipe one tablespoon of lemon curd into the center before gently sandwiching another macaron on top. Repeat this process for all the macarons. 
    3. For best results, let the macarons chill in the fridge overnight before serving. 

    Equipment

    Image of Round Piping Tips

    Round Piping Tips

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    Image of Disposable Piping Bags

    Disposable Piping Bags

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    Silicone Baking Mat

    Silicone Baking Mat

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    Notes

    • Baking: In the past, I have had issues when trying to bake two trays of macarons at once, so I usually bake one tray at a time. However, this might not be an issue for you depending on your oven quality.
    • Yield: The amount of macarons this recipe yields will depend on how large you pipe your macaron shells. I piped 1.75 inch rounds and got about 25 macarons total. 
    • Prep Time: 25 minutes
    • Rest Time: 30 minutes
    • Cook Time: 16 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: French

    Keywords: macarons, lemon, lemon macarons

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jasmine

      February 14, 2021 at 3:39 pm

      My first time making macarons and they came out great 😍

      ★★★★★

      Reply
      • Leslie Jeon

        April 16, 2021 at 4:00 pm

        I'm so glad to hear that, Jasmine! Macarons can be tricky sometimes, but they're so fun to make (and so satisfying when they turn out well).

        Reply

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    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

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