These lemon macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This is of course using my foolproof macaron recipe as a base. Follow these tips below and people are going to think you are a macaron master baker!!
Table of Content
If you like lemon you will probably love these macarons. Personally, I am a huge fan of lemon and I can eat lemon curd from a jar by the spoon just as I can eat a whole block of chocolate without blinking.
I find that if I start making macarons, then I have this sudden addiction to making them. So, I will make a few too many batches until we have way too many macarons at home. After that, I will make a conscious effort to stop, and guess what - It's gone...! Next thing I know it's been months since I last made it unless someone requested or asks for them. Weird!
Why make these macarons
- This is my go-to recipe for macarons shells. All you need to do is change the flavoring and color to make a whole new recipe.
- All the ingredients in this recipe are easy to find like almond flour and simple pantry staples.
- Macarons can be made ahead of time and kept in the fridge for a few days.
- Best of all, these freeze for months which means they are always the best to have on hand in the freezer.
- There are three components to these macarons.
- The shell - These can be made ahead of time and filled whenever you are ready.
- The filling - A soft center in the middle of the macarons. I like using fruit fillings and curds in the middle of the frosting. Today, I am using lemon curd but an orange curd is also a great option.
- The frosting -Today, I am using Swiss meringue buttercream. But, French, Italian, and German are great too. They are rich and less sweet than classic American buttercream. You can use lemon buttercream to enhance the flavor of lemons
In my post - 20 tips to successful macarons we discussed ingredients in detail. I highly encourage you to read this post if you are new or have ever been frustrated with macarons
Ingredients and substitutes
- Egg whites - Always use egg whites by weight. As you can see, I have said 110 grams or 3.5 oz. This is very important. Also, you can use fresh as compared to aged eggs but make sure they are at room temperature.
- Almond meal (almond flour) - Whether you buy or make it at home make sure it's finely ground and sifted.
- Sugar - Use a fine grain sugar so it dissolves easily in the egg whites.
- Cream of tartar - It prevents the separation of protein and water in the whites. It's also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- Extract - Always use an extract that's not oil-based. If you are not sure, don't add any extract at all. But do not use any oil-based extract in your whipped egg whites.
- Food colors - Use food color gels, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Powdered colors actually work best with macarons but gel colors are easier to find.
Lemon macaron recipe
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again.
Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.
Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. - Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.
Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down. - Color - Add flavor extract and yellow gel food coloring. Combine well.
Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.
- Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.
Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind. - Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.
My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency. - Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.
Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. - Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.
Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go. - Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2
Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven.
Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. - Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Lemon curd
- Place all lemon curd ingredients in a heavy bottom saucepan over medium-low heat.
- The mixture will first become liquid and then start to thicken. Let cook until it coats the back of a spoon.
- Strain thru a sieve or mesh and let cool completely before using.
Swiss meringue buttercream
- Watch my video and step by step progress for Swiss Meringue Buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
Pro tip - stick a clean finger into the egg whites if it's not grainy - Whip - Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue. Continue to whip on low until the bowl feels cool to touch.
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Pro tip - Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.
Fill / Store
- Pair - Pair similar size macarons shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
Pro tip - these can be frozen in the freezer for months. - Enjoy.
Tips for success
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
More macaron recipes
Troubleshooting
- My macarons have no feet - usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people
- My macarons are cracked on top - Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage.
- Macarons have large holes - which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself.
- Ripples on the macarons - usually happen when the piped batter is not tapped enough to help the batter settle before crusting.
- Faded macarons - often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat.
- No feet in macarons - Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency.
- Burst macaron feet - also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.
Frequently asked questions
How long will these macarons keep?
Macarons can be made ahead of time and kept in the fridge for 2 days. Wrap them in plastic wrap to prevent them from drying out.
The shells will keep in the freezer for up to 3 months while the fill macarons will freeze for up to a month.
Are macarons be crispy or chewy?
Macarons are delicate French cookies known for their soft, chewy interiors. But when they’re just right, they should be crispy on the outside with a soft chewy center on the inside.
Can I make macarons less sweet?
As you can see in most macaron recipes it is made with a stiff meringue. This meringue is made stable because of the amount of sugar in it. So while you need that amount of sugar in the recipe, you can still reduce sweetness by using a not-so-sweet filling and frosting for the shells. I love the taste of sour lemon curd with rich French buttercream.
How do you make macaron shells shiny?
A finely ground almond flour mixture usually helps make beautifully shiny macaron shells.
How do you get vibrant colors for your macaron shells?
Add a little more color to the whipped egg whites before adding the dry ingredients. The meringue must look darker than the shade you want for your final macarons.
What do you pipe macarons on?
I prefer to use parchment-lined baking sheets. But you can also use silicone baking mats. You can also buy a macaron silicone mat which usually has the template to help pipe.
Printable Recipe
French Lemon Macarons
Print Pin Rate Share by Email Share on FB Save GrowCalories: 88kcal
Adjust Servings Here: 30 macarons
Description
These lemon macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This is of course using my foolproof macaron recipe as a base. Follow these tips below and people are going to think you are a macaron master baker!!
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the shells
- 1 cup (100 g) Almond meal
- 7 oz (200 g) Powdered sugar ((confectioners sugar))
- 3 oz (90 g) Egg white (approx 3 large egg whites)
- ⅛ teaspoon Cream of tartar
- ½ teaspoon Salt
- ¼ cup (50 g) Sugar (granulated)
- ½ teaspoon Lemon extract
- ½ teaspoon Lemon zest ((optional) )
Lemon curd
Swiss meringue buttercream
- 3 large Egg whites
- ½ cup (100 g) Sugar (granulated)
- ⅛ teaspoon Cream of tartar
- ½ lb (225 g) Butter (room temperature, unsalted)
- 1 teaspoon Vanilla extract
Instructions
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.1 cup Almond meal, 7 oz Powdered sugar
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.3 oz Egg white, ⅛ teaspoon Cream of tartar, ½ teaspoon Salt
- Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks. Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.¼ cup Sugar
- Color - Add flavor extract and yellow gel food coloring. Combine well. Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.½ teaspoon Lemon zest, ½ teaspoon Lemon extract
- Fold in - Next, fold the almond mixture into the whipped egg whites in three batches. Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind.1 cup Almond meal, 7 oz Powdered sugar
- Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon. My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
- Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2 Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven. Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Lemon curd
- Place all lemon curd ingredients in a heavy bottom saucepan over medium-low heat. The mixture will first become liquid then start to thicken. Let cook until it coats the back of a spoon. Strain thru a sieve or mesh and let cool completely before using.⅓ cup Lemon juice, ⅓ cup Sugar, 2 large Eggs, ¼ cup Butter, 1 teaspoon Lemon zest
Swiss meringue buttercream
- Watch my video and step by step progress for Swiss Meringue Buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted. Pro tip - stick a clean finger into the egg whites if it's not grainy it's ready½ cup Sugar, 3 large Egg whites
- Whip - Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue. Continue to whip on low until the bowl feels cool to touch.⅛ teaspoon Cream of tartar
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream. Pro tip - Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.½ lb Butter, 1 teaspoon Vanilla extract
Fill / Store
- Pair - Pair similar size macarons shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait) Pro tip - these can be frozen in the freezer for months.
- Enjoy.
Recipe Notes & Tips
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
- My macarons have no feet - usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people
- My macarons are cracked on top - Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage.
- Macarons have large holes - which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself.
- Ripples on the macarons - usually happen when the piped batter is not tapped enough to help the batter settle before crusting.
- Faded macarons - often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat.
- No feet in macarons - Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency.
- Burst macaron feet - also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.
Nutrition Information
Calories: 88- kcalCarbohydrates: 11.9- gProtein: 1.3- gFat: 4.2- gSaturated Fat: 1.5- gPolyunsaturated Fat: 2.6- gMonounsaturated Fat: 0- gTrans Fat: 0.1- gCholesterol: 5- mgSodium: 7- mgPotassium: 0- mgFiber: 0.4- gSugar: 11.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Kobie
Amazing!
Cathy
I'm not a beginning baker, but have never made macarons. Maybe it's just me, but I find several things you say confusing or contradictory.
There are these quotes:
"use a fine grain sugar" (this would mean granulated to me)
"place almond meal and POWDERED sugar..." (literally, Powdered sugar, which means confectioners to me?)
"start adding the granulated sugar....."
So, granulated or powdered sugar??!!! The use of "powdered" is confusing
And, you say "also, you can use fresh eggs......." As opposed to what?? I see no mention of meringue powder/dried egg whites, so I would assume fresh egg whites were being used.
And, lastly, "Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools. Once the bowl feels warm to the touch...." I thought we wanted to cool it down, now it says once it's warm??
Veena Azmanov
Cathy, making macarons for the first time can be confusing which is why you need to read the recipe a few times.
1. the recipe uses both granulated sugar and powdered sugar (yes, powdered sugar is confectioners sugar)
2. We add granulated sugar to the whipping egg whites
3. we add powdered sugar - along with the almond meal in the food processor
4. Yes, in this recipe you can use fresh eggs, as compared to aged ages which are usually recommended for macarons.
- The above are all referring to the macaron batter.
5. the - touch the mixer bowl instruction is referring to the Swiss meringue buttercream.
I suggest you see the video of making the macarons and if you want to make Swiss meringue there is a video there too.
I hope I helped with some of the confusion. I try my best to write detailed recipes with Pro tips and videos. But, I'm always here to answer any questions.
Charlie
Hi Veena! Just wondering, when you say granulated sugar in the recipe, are you referring to the castor sugar? Only as these are 2 separate things in the UK! Thanks x
Veena Azmanov
Hey Charlie. You can certainly use castor sugar but it's not necessary. As long as the sugar is fine grain white sugar is good enough. To me they are both different so not sure about UK. I hope this helps