Name: Lemon Macarons Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 egg whites (room temperature); Pinch salt; 1/2 tsp cream of tartar; 1/2 tsp vanilla extract; 1/2 tsp lemon extract; 1-2 drops yellow gel food coloring; 1/3 cup granulated sugar; 2 1/2 cups powdered sugar; 1 1/2 cups blanched almond flour; 1/2 cup unsalted butter (softened); 2 ounces cream cheese (softened); 2 cups powdered sugar; 2 teaspoons milk; 1 teaspoon vanilla extract; Zest of 2 lemons; 3 tablespoons lemon curd

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Introduction

Lemon macarons are delicate, airy French cookies with a bright, tangy lemon buttercream and curd filling. This elegant treat balances the subtle sweetness of almond shells with zesty lemon flavors, perfect for special occasions or an afternoon delight.

The image shows several yellow macarons on a white marbled surface. Some macarons are whole with smooth, slightly textured shells, while others are open-faced, revealing two types of filling. One filling is a thick white cream applied in a decorative swirl around the edges, topped with a smooth, shiny yellow-orange jam in the center. The other filling is a simple white cream sandwiched between two macaron shells. The overall look is soft and delicate, with a pale yellow and white color scheme. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg whites (room temperature)
Pinch salt
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1/2 tsp lemon extract
1-2 drops yellow gel food coloring
1/3 cup granulated sugar
2 1/2 cups powdered sugar
1 1/2 cups blanched almond flour
1/2 cup unsalted butter (softened)
2 ounces cream cheese (softened)
2 cups powdered sugar (for buttercream)
2 teaspoons milk
1 teaspoon vanilla extract (for buttercream)
Zest of 2 lemons
3 tablespoons lemon curd

Instructions

Step 1: Line two baking sheets with parchment paper and set aside.
Step 2: In the bowl of a stand mixer fitted with a whisk attachment, beat 4 room temperature egg whites with a pinch of salt, 1/2 teaspoon cream of tartar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon extract on high speed. Once foamy, slowly add 1/3 cup granulated sugar and 1-2 drops of yellow gel food coloring. Continue beating for 4-5 minutes until stiff peaks form.
Step 3: Sift 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar into a bowl and mix to combine. For smoother macarons, pulse the almond flour in a food processor before sifting (optional).
Step 4: Gently fold the almond flour mixture into the whipped egg whites in three additions. Use a large rubber spatula and fold until the batter flows like brownie batter and forms a figure 8 when dripped from the spatula. Avoid overmixing to prevent air pockets.
Step 5: Fit a pastry bag with a round piping tip (such as Wilton 1A), fill it with the batter, and twist the bottom end to prevent oozing.
Step 6: Pipe 1-inch rounds of batter onto the prepared baking sheets, spacing them 1-2 inches apart to allow spreading.
Step 7: Firmly tap the baking sheets on the counter about 10 times to release air bubbles from the batter.
Step 8: Let the piped macarons dry at room temperature for 30-50 minutes, or until they are no longer tacky to the touch. Drying time may vary with humidity.
Step 9: Preheat the oven to 300°F (150°C) on the conventional setting (avoid fan mode).
Step 10: Bake one tray at a time for 16-18 minutes. Be careful not to underbake to prevent sticking. The second batch might bake slightly faster; reduce time if needed. Let macarons cool completely on the baking sheet.
Step 11: To make the lemon buttercream, beat 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 2 cups powdered sugar, 2 teaspoons milk, 1 teaspoon vanilla extract, and the zest of 2 lemons together until light and creamy.
Step 12: Using a pastry bag fitted with a Wilton 21 star tip, pipe a border of buttercream onto half of the macaron shells. Fill the center with lemon curd and sandwich with the remaining shells to complete each macaron.

Tips & Variations

Sift your almond flour and powdered sugar carefully for the smoothest shells. Pulping the almond flour before sifting can improve texture.
Humidity affects macaron drying time; avoid baking on very humid days or extend drying time as needed.
Try substituting lemon curd with raspberry jam or another fruit curd for a twist on the filling.
To ensure stiff peaks, make sure your egg whites are free of any yolk and at room temperature before whipping.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days or frozen for longer storage. Thaw frozen shells completely before filling.

How to Serve

The image shows a close-up of yellow macarons on a white marbled surface. Some macarons have two smooth, round yellow shells with white cream piped thickly in between, showing a soft, slightly rough texture on the shells. Other macarons are open-faced, with a bottom yellow shell topped with a thick ring of white cream, and a dollop of glossy yellow jam or curd in the center. The shells have a delicate cracked surface, and the cream has a smooth but slightly ridged texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my macarons hollow or cracked?

This usually happens if the batter is undermixed or overmixed, or if the drying time is insufficient. Make sure to fold the batter just until it flows like thick lava and allow adequate drying time to form a smooth skin before baking.

Can I use regular food coloring instead of gel?

Gel food coloring is preferred as it adds color without altering the batter’s consistency. Liquid coloring may make the batter too runny and affect the texture of the shells.