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Lemon macarons

Lemon Macarons

These Lemon Macarons are the perfect combination of tangy and sweet, in two perfect, and delicate bites.
Course Dessert
Cuisine French, Gluten-Free
Keyword lemon, macarons
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 26 macaron cookies
Calories 170 kcal



  • 3 egg whites 100 grams, 3.5 oz
  • 1/2 cup white granulated sugar 100 grams, 3.5 oz
  • 1 cup almond flour 96 grams, 3.4 oz
  • 3/4 cup powdered sugar 90 grams, 3.17 oz
  • One drop of Lemon Yellow Food coloring

Lemon curd

  • 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


  • 1 1/3 cups confectioners' sugar sifted
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/2 -1 tablespoon whipping cream as necessary
  • 1/2 tablespoon lemon zest optional



  1. Before beginning, first make sure to measure out all of the ingredients.
  2. 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. (UPDATE I definitely use silicon mat nowadays, no comparison! Much much better!)

  3. Leave a large piping bag fitted with a large round tip, all ready to go.
  4. Sift powdered sugar and almond flour together in a bowl and set aside.
  5. Mix whites and sugar together in a bowl or in a double boiler pan, over a small saucepan of simmering water, where I also make sure the bottom of my bowl isn’t touching the water.

  6. 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.
  7. Once sugar has been dissolved, transfer the syrup to the electric mixer bowl. With the whisk attachment, whisk mixture on low speed for 30 seconds, raising speed to medium. Whisk on medium for 1-2 minutes, until the whisk starts to leave streaks in the meringue. Raise speed to high, and whip for a couple of minutes until stiff peaks are formed. You don’t want to underwhip the meringue, but you also don’t want to overwhip it.

  8. 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.
  9. When you see that the dry ingredients have incorporated into the meringue, you may add the food coloring, if using.
  10. Keep folding, slowly, until you achieve the perfect consistency.
  11. This part right here is called macaronage.
  12. Once the batter seems like molten lava, it’s ready to be piped and baked.
  13. That’s what every other website out there says to describe the consistency your batter should be before you start piping it.
  14. Though, I think that’s a very broad way of describing the most important aspect in the process of baking macarons.
  15. 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.
  16. 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.
  17. Test again.
  18. 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.
  19. You don’t want to overmix your mixture either, otherwise your macarons will lose shape and be completely all over the place.
  20. You want to mix just the right amount. It’s a fine line and you’ve gotta find it.
  21. 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.
  22. Let your macarons dry for 20-60 minutes, depending on how humid your house is.
  23. Pre-heat the oven to 325F.
  24. Bake one tray at a time. Bake the first tray for 4 minutes. Rotate, and bake for 4 more minutes. Rotate the tray again.

  25. Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.

  26. 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.

Lemon Curd

  1. 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.
  2. Add eggs, one at a time, waiting until egg has been completely incorporated before adding the next one.
  3. Add salt. And finally, add lemon juice, and stir on low speed.
  4. Pour mixture in a small sauce pan and cook it over medium-low heat, while stirring nonstop.

  5. You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away. And don't let the curd actually come to a boil.

  6. The temperature of the curd should be reaching 170F.
  7. When that happens, remove from heat and pour into a heat proof bowl.
  8. Let it cool in the fridge.

  9. 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.


  1. 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, and lemon zest in.

  2. 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.

  3. Add vanilla and cream in, beat for another 30-45 seconds. Only add 1/2 tablespoon of cream if necessary, sometimes you may find that the consistency of the buttercream is already perfect and doesn't need any more liquid. If the buttercream seems too stiff, add a tiny bit of cream as necessary. If the buttercream seems too runny, add more sifted powdered sugar until you obtain a firm, but smooth and creamy consistency.

  4. STORAGE: Store buttercream in the fridge for up to 1 week.

How to assemble

  1. Pipe a circle of buttercream 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.

  2. STORAGE: This Lemon Macaron's shelf life is up to 2 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.

Nutrition Facts
Lemon Macarons
Amount Per Serving
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.