These lemon macarons are delicious and so fun to make! Lemon-flavored almond meringue cookie sandwiches filled with a lemon cream cheese buttercream—what could be better?
Guys, I think I have a problem. A macaron problem.
Now that I feel like I have the recipe and technique figured out for macarons, my head is bursting with ideas for recipes. From s'mores macarons to piña colada macarons, the possibilities are endless.
And yet, I'm coming at you today with a pretty simple recipe. But, I promise it's a good one.
These lemon macarons are light and airy, and they're filled with a mouthwatering lemon cream cheese buttercream. Plus, what's not to love about that bright yellow color?
Let me show you how to make these macarons!
Tips for Making These Macarons
Here are a few tips to get perfect macarons every time:
- Make sure to sift your dry ingredients. 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 my counter several times. 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 filling.
Helpful Tools for Making These Macarons
To make these macarons, there are a few tools I recommend picking up:
- Silicone baking mat — I always find that my macarons turn out best when I use one of these rather than parchment paper. Personally, I also just prefer to use silicone baking mats like this when baking other items like cookies or granola, so it’s great to have one on hand.
- Disposable piping bags — These are pretty essential for this recipe, both for piping the macarons and also filling them with the buttercream. If you can’t pick some up, you can also try making a makeshift piping bag with a Ziploc bag.
- Round piping tips — For this recipe, I used a round piping tip both for the macarons and the buttercream. Plus, piping tips like this are great to have when making cakes and cupcakes. If you want, you can also use a star tip or another shape when filling the macarons for a unique look.
Common Questions About These Macarons
I’ve been making macarons for years, and I still struggle with consistency! 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. Then, remove the template before baking, and stash it away for the next time you make macarons.
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 fifteen minutes to an hour. To see if the macarons are ready, press your finger lightly on top of one—if it does not leave a firm fingerprint, they are ready to bake in the oven. In my NYC apartment with minimal air conditioning, I usually let the macarons dry out for about an hour during the summertime.
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 2 months.
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