Lemon Macarons on the menu today!
I am updating this post as of September 29th 2018 with new pictures and new measurements for the lemon curd recipe (smaller batch)
When I first made this, a few months ago, my pictures looked like this below. And above is the newest picture I just took last week. So what do you think about the evolution?
In today’s post, I have something to say concerning macarons. I want to talk about their storage!
That’s a big question I had one day. How to store macarons?
Last year, for my son Luke’s first birthday party, I wanted to make Pistachio Macarons for party favors. Turns out I was making all the food for the party from scratch, by myself.
And it would be nice to be able to make the macarons beforehand.
I search up and down on the internet: HOW TO STORE MACARONS?
And found a bunch of different information. So I just decided to see for myself.
I made my Pistachio Macarons, filled them with Pistachio Buttercream, placed them neatly in air tight containers, and went for it!
The macarons were stored in my freezer for about 20 days!
And the results: Beautiful!
The day before the party, I removed them from the freezer and placed them in their little treat containers, wrapped a pretty bow around them with a little paper saying: Thank you for coming!
And that was that! Easy peasy! Saved me so much time!!
How to freeze French Macarons?
Freezing macarons works better for macarons with buttercream or cream cheese fillings, instead of macarons with jam type of fillings. However, I froze macarons with blueberry jam filling and they held up pretty well, but my jam was very thick, not a whole lotta wet.
So, after you are done baking your macaron shells, you may fill them as you wish.
I like to stick my macarons in the fridge at this point, so they will be cold enough for me to handle them and be able to place them in my air tight container.
The air tight container I use is this one, I got it on Amazon.
Seriously, this container is everything! I use it for a thousand things, specially for freezing cookies and such.
Anyway, after my macarons are cold and the buttercream in the middle is solid, I place them in the air tight container, and in the freezer it goes.
You can store them in the freezer for up to 3 months.
If you want to eat a macaron, simply pull one out of the freezer 20 minutes before you intend to do so. It will be ready for you! Easy like that!
How to store French Macarons?
In general, if you want to store French Macarons, it will depend a lot on what filling you choose for it.
For example, these Lemon Macarons have a shelf life of about 1 week in the fridge and up to 3 months in the freezer because that’s the basic shelf life of the lemon curd.
Depending on what kind of macaron you’re dealing with, that might change. Just try to get informed about the shelf life of the fillings you choose.
Macarons that are only filled with buttercream made without milk, might keep well outside of the fridge for a few hours. But it’s always best to try to keep them refrigerated.
My Lemon Macarons lasted no time at all, I didn’t even have time to think about freezing them. I shared these lemon macarons with guests. And I also made more of the Lemon Macarons for my son’s second birthday party! You can check out how that party went here!
You can see the Lemon Macarons in this pic (right behind my Matcha Macarons!)
About the lemon curd
Any lemon curd leftovers can be frozen in a Freezer Bag for up to 3 months, or kept in the fridge for up to 1 week. Or, you can get creative and make other recipes with it. Such as this delicious Lemon Coconut Layer Cake. Or, if you’re classy like me, just eat it with a spoon!!
When you fill your macarons, first pipe some of the buttercream around the edges like this.
And then, spoon some of the lemon curd inside.
And voila! There you have it.
If you would like more tips on how to make macarons, please take a look at my other French Macaron posts here. These are some of my favorites at the moment: Raspberry Macarons, Espresso Chocolate and Peanut Butter Macarons, Blueberry Macarons.
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a small amount from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
- 3 egg whites
- 1/2 cup white granulated sugar
- 1 cup almond flour
- 3/4 cup powdered sugar
- One drop of Lemon Yellow Food coloring
- 3 tablespoons lemon zest
- 1/4 cup lemon juice
- 1/3 cup granulated sugar (66 grams, 2.3 oz)
- 3 tablespoons unsalted butter room temperature (42 grams, 1.5 oz)
- 2 large eggs
- 1/8 teaspoon salt
- 2 cups confectioners' sugar sifted
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 tablespoon whipping cream
Before beginning, first make sure to measure out all of the ingredients.
Second, leave 2 baking sheets ready, lined with parchment paper or silicon mat. I’ve printed a layout on my computer of 1 1/2” circles so I can pipe beautiful shells. There are also templates online you can print out, or you can even purchase silicon mats that already come with the circles printed in them.
Leave a large piping bag fitted with a large round tip, all ready to go.
Sift powdered sugar and almond flour together in a bowl and set aside.
Mix whites and sugar together in a bowl or in a double boiler pan. I usually use my KitchenAid bowl, over a small saucepan of simmering water, where I also make sure the bottom of my bowl isn’t touching the water.
Whisk whites and sugar over simmering water for about 1 minute. Remember, this water shouldn’t be boiling, it should be at a very slow simmer.
Once sugar has been dissolved, you can start whipping the egg whites with the whisk attachment in your stand mixer. It will take about 3 minutes whipping on high, to obtain stiff peaks. You don’t want to underbeat the meringue, but you also don’t want to overbeat it.
As soon as the meringue reaches stiff peaks, stop beating. Add sifted almond flour and powdered sugar. With a spatula, slowly fold mixture, doing a J motion.
When you see that the dry ingredients have incorporated into the meringue, you may add the food coloring, if using.
Keep folding, slowly, until you achieve the perfect consistency.
This part right here is called macaronage.
Once the batter seems like molten lava, it’s ready to be piped and baked.
That’s what every other website out there says to describe the consistency your batter should be before you start piping it.
Though, I think that’s a very broad way of describing the most important aspect in the process of baking macarons.
So, there are a few more signs you should look for. First, the batter should be falling off the spatula in a ribbon, without breaking up.
Second, scoop a little bit of batter with a teaspoon and spoon onto the baking sheet. Give it several seconds. If the batter is staying still with a point that won’t dissolve into the macaron, that means you probably have to stir a bit longer. So go ahead and give your batter a couple more folds.
The batter is supposed to look glossy, fall smoothly out of the spatula. Grab some batter with your spatula and try to draw an 8-figure several times. If you’re able to do that without the batter breaking it, that’s a good indication that you should stop folding.
You don’t want to overmix your mixture either, otherwise your macarons will lose shape and be completely all over the place.
You want to mix just the right amount. It’s a fine line and you’ve gotta find it.
Pipe as many circles as you can and bang baking sheets against the counter several times, to release air bubbles that will cause your macaron shell to break.
Let your macarons dry for 20-60 minutes, depending on how humid your house is.
Pre-heat the oven to 325F.
Bake macarons for 4 minutes. Rotate them. Bake them for another 4 minutes. Rotate them again if necessary. Bake for another 4-6 minutes. The macarons will be ready once their color is deeper and they have beautiful little feet.
STORAGE: Shells can be stored in an air tight container in the fridge for up to 1 week. In the freezer, they will fo from 2-3 months if properly stored.
Cream butter at medium speed in the bowl of an electric mixer. Slowly add sugar and lemon zest to butter and keep creaming at medium speed for a few minutes, until mixture is light in color and fluffy.
Add eggs, one at a time, waiting until egg has been completely incorporated before adding the next one.
Add salt. And finally, add lemon juice, and stir on low speed.
Pour mixture in a small sauce pan and bring it to a boil over medium heat, while stirring nonstop.
You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away.
The temperature of the curd should be reaching 170F.
When that happens, remove from heat and pour into a heat proof bowl.
Let it cool in the fridge.
STORAGE: The shelf life of lemon curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well protected.
Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar in.
On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add vanilla and cream in, beat for a another 30-45 seconds.
STORAGE: Store buttercream in the fridge for up to 1 week.
How to assemble
Pipe a circle around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of lemon curd. Don't overfill it. Place another shell on top.
STORAGE: This Lemon Macaron's shelf life is up to 3 months in the freezer, and up to 1 week in the refrigerator. I don't recommend keeping it out of the fridge unless it's for just a couple hours.