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Lemon Macarons Recipe

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★★★★★

4.6 from 136 reviews

This delicate Lemon Macarons recipe combines light, airy almond-based shells with a tangy, creamy lemon buttercream filling. Perfectly crisp on the outside and soft inside, these elegant French treats are flavored with lemon extract, lemon zest, and finished with luscious lemon curd for a refreshing citrus twist.

Ingredients

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Macaron Shells

  • 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

Lemon Buttercream Filling

  • 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

Instructions

  1. Prepare baking sheets: Line 2 baking sheets with parchment paper and set them aside to prepare for piping macarons.
  2. Whisk egg whites: Using a stand mixer with the whisk attachment on high speed, beat 4 room temperature egg whites with a pinch of salt, 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, and 1/2 tsp lemon extract. Once foamy, slowly add 1/3 cup granulated sugar and 1-2 drops yellow gel food coloring. Continue beating for 4-5 minutes until stiff peaks form.
  3. Sift dry ingredients: Sift together 1 1/2 cups blanched almond flour and 2 1/2 cups powdered sugar in a bowl to remove any large almond pieces, ensuring a smooth macaron batter. Optionally pulse almond flour in a food processor for finer texture.
  4. Fold dry ingredients into egg whites: Add whisked egg whites into a large bowl. Fold in the sifted almond flour and powdered sugar in three increments, using a rubber spatula. Fold gently until the batter flows off the spatula like brownie batter and can make a figure 8 shape, avoiding overmixing to prevent air pockets.
  5. Fill piping bag: Place a round piping tip (such as Wilton 1A) into a pastry bag. Fill bag with macaron batter carefully, twisting bottom to prevent leaking.
  6. Pipe macarons: Pipe 1-inch mounds of batter onto prepared baking sheets, leaving 1-2 inches between each to allow spreading.
  7. Remove air bubbles: Firmly tap baking sheets on the counter about 10 times to release trapped air bubbles for smooth shells.
  8. Dry shells: Let piped macarons sit at room temperature for 30-50 minutes until a skin forms and they are no longer tacky to the touch. Dry time varies with humidity.
  9. Preheat oven: Preheat oven to 300°F (conventional setting, no fan) to ensure even baking without drying out shells.
  10. Bake macarons: Bake one tray at a time for 16-18 minutes. Remove macarons once baked and cooled to room temperature. Avoid underbaking to prevent sticking and monitor second batch carefully as it may bake faster.
  11. Make lemon buttercream: In a large bowl, beat together 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 2 cups powdered sugar, 2 teaspoons milk, 1 teaspoon vanilla extract, and zest of 2 lemons until light and creamy using an electric hand mixer.
  12. Assemble macarons: Fit a Wilton 21 star piping tip into a pastry bag filled with lemon buttercream. Flip half of the macaron shells upside down and pipe a border of buttercream around the edges. Fill the center with 3 tablespoons lemon curd. Top with remaining shells to complete sandwiches.

Notes

  • Sifting and folding the dry ingredients carefully is key to smooth shells without cracks or air pockets.
  • Letting the macarons dry before baking creates a skin that prevents cracking and helps form the classic feet.
  • Monitor baking time closely to avoid under or overbaking. The surface should be firm and slightly shiny when done.
  • Humidity can affect drying time; in humid climates, extend the resting time before baking.
  • Use room temperature egg whites for better volume and stability.
  • Storage: Macarons taste best after chilling for 24 hours in an airtight container in the fridge to allow filling flavors to meld.

Keywords: lemon macarons, French macarons, lemon buttercream, almond macarons, homemade macarons, lemon dessert

Find it online: https://todayfoodrecipe.com/lemon-macarons-recipe/