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?
- 2 cups (230g) powdered sugar
- 1 2/3 cup (160g) almond flour
- 5 egg whites (150g)
- 3/4 cup (150g) granulated sugar
- 2 teaspoons (9g) fresh lemon juice
- 1–2 drops yellow food coloring
Lemon Cream Cheese Buttercream:
- 1/2 cup (113g) unsalted butter, room temperature
- 4 ounces (112g) brick-style cream cheese, room temperature
- 2 1/2 cups (287g) powdered sugar
- 2 tablespoons (28g) fresh lemon juice
- 1/2 teaspoon (1g) vanilla extract
- Pinch of salt, to taste
- Preheat the oven to 300°F. Line two baking sheets with silicone baking mats or parchment paper (I always get better results with a silicone baking mat).
- Sift together the powdered sugar and almond flour, then set aside.
- Make 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. Whip the egg whites until stiff peaks form.
- Add the dry ingredients into the meringue in two additions, and gently fold until well combined. Then, add in the yellow food coloring and fresh 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.
- Pipe the macarons: Transfer the batter to a pastry bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving two inches in 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 fifteen minutes to an hour (the amount of time varies 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.
- Bake the macarons in the preheated oven for 16 minutes, rotating once halfway through. Then, remove them from the oven and let cool completely on the baking sheet.
- Make the buttercream: 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.
- Assemble the macarons: Transfer the buttercream to a pastry bag fitted with a round tip. Once the macarons have cooled completely, pipe the buttercream onto one macaron, then sandwich another macaron on top. Repeat the process for all the macarons, then serve.
- 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.
- Stored in an airtight container, these macarons will stay fresh in the fridge for about 3-5 days. Alternatively, you can also freeze macarons for up to 2 months.
Keywords: macarons, lemon, lemon macarons