Lemon French Macarons with Lemon Curd and SMBC
French Macarons are on-trend all year round. These lemon French macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This simple, easy and effortless recipe uses my full proof macaron recipe as a base so you can make these successfully over and over again. People are going to think you are a macaron master baker!!
Lemon French Macarons with SMBC and Lemon Curd. Full Proof Recipe for Lemon Curd and Swiss Meringue Buttercream
If you like lemon you probably love lemon French 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. Now I can’t stand the combination of lemon, orange or citrus fruits with chocolate but that’s a whole new topic to discuss for some other time.
Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream
There is something about macarons that is very addictive. Isn’t it? I’m not just talking about eating them. Yes, of course, we love eating macarons. But 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 years since I last made it unless someone request or ask for them.
Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream, Lemon Macarons,
20 Tips for Perfect Macarons
Now, we have had a few macaron recipes on here with videos of course and I plan to make some more but most importantly I hope you have seen my most popular post – 2o tips to perfect macarons on this blog. It’s honestly what brings macaron fans to my macaron recipes. These tips really are helpful. So make sure you check these out. My macaron recipes did not have videos before but I have since updated them and added videos to all – because I know when it comes to macarons – these are temperamental and you have got to see them so you know how to make them right.
Let’s talk ingredients and substitutes (Save/Pin)
- Almond meal – you can buy these commercially or make them home your self as long as you can sift them dry!! (read more)
- Castor sugar – what you really need is fine sugar. You want the sugar crystals to be fine so they melt into the egg whites easily. So if you can’t find caster sugar just use regularly as long as you pulse them once or twice to make them fine (not powder)
- Powdered sugar – this needs to be sifted with the almond meal which means you need to buy this commercially for best results. Commercial powdered sugar has an anti-caking agent that helps dry out the shells too.
- Food colors – when making macarons always use gel food color or powder food colors – not supermarket brand water-based colors. Why? you want to keep the liquid in the recipe to the minimum.
- Cream of tartar – I personally think, anyone who wants to make macarons more than once must have this on hand. It really helps keep those whipped and keep those egg whites whipped longer. If you don’t have cream of tartar a pinch of salt works too.
- Lemon Zest -You can add the lemon zest either into the batter or as a garnish sprinkled on top of the piped shells.
Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream, Lemon Macarons
Lemon Curd
You can, of course, use store-bought lemon curd but I do have a simple, easy and full proof recipe for lemon curd right here on this blog. Now I must warn you, once you make this recipe, you are never going to enjoy store-bought lemon curd ever again!! Yup, It’s ruined me for life. I only enjoy homemade lemon curd. just look at how LUSH that is. Can you resist that? Well, you’ve been warned.
Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream, Lemon Macarons,
Recipe – Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream (Save/Pin)
Tools
- Stand Mixer or Hand Mixer – I use myK-mixor Braun Hand Mixer (or Kitchen-Aidof course)
- Food Processor
- Baking Tray
- Sifter
- Measuring cup and measuring spoons
Ingredients
For the shells
- Egg white – 110 grams (approx 2 to 3 eggs)
- Cream of tartar – 1/8 tsp
- Castor sugar – 50 grams
- Powdered Sugar/ confectioners sugar / icing sugar – 200 grams (1 cup)
- Almond meal – 100 grams (1 cup)
- Lemon zest – 1/2 tsp
- and lemon extract – 1/2 tsp
Fillings
- Lemon curd – you will need half of this recipe
- Swiss meringue buttercream – you will need less than half of this recipe
Method
Prepare dry ingredients
- Place almond meal and powdered sugar in a food processor and pulse a few seconds.
- Sift and discard any coarse nuts.
Whip egg whites
- Place egg whites and cream of tartar in a grease-free bowl.
- Whip a minute then sprinkle in the granulated sugar.
- Once all the sugar has been added – whisk on medium-high until stiff peaks.
- Add zest, food color and extract.
Lemon French Macarons, Lemon French Macaron, Best Lemon Macarons, Macaron Recipe
Macronage
- Add sugar/almond mixture into the whipped egg whites.
- You can do this in three batches or all at once.
- You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.
Lemon French Macarons, Lemon macaron, French Macaron, Lemon Curd, SMBC Buttercream
Pipe
- Pour batter into a piping bag with a large round tip.
- Pipe similar size macarons on to a parchment paper using a template.
- The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don’t’ worry if you don’t get it. Just take the tip of your finger and tap the points down.
- Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won’t have big holes in your macarons.
Rest
- Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.
- While the macarons are drying – preheat the oven to 160 C/320 F.
Bake / Cool
- Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
- The top shell should be shiny and the bottom crusty (also called macaron feet).
- Let cool on the parchment for a while then take them off and let cool completely.
Fill / Store
- Once cooled pair similar size macaron shells.
- You can pipe any filling of your choice. Here I have used lemon curd and Swiss meringue buttercream.
- On the bottom shell pipe a thick circle of Swiss meringue buttercream.
- Then pipe a generous squeeze of lemon curd right in the middle of that circle.
- Place the top shell on and give it a gentle squeeze so it’s stick together. Do not press hard or the filling will ooze out.
- Macarons must be stored in the fridge and are best eaten one or two days later – if you can wait.
- Enjoy.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Lemon French Macarons with SMBC and Lemon Curd. Full Proof Recipe for Lemon Curd and Swiss Meringue Buttercream
Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream
French Macarons are on-trend all year round. These lemon French macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This simple, easy and effortless recipe uses my full proof macaron recipe as a base so you can make these successfully over and over again. People are going to think you are a macaron master baker!!
Ingredients - Choose (Metric or US Customary) below
For the shells
- 110 grams Egg white approx 2 to 3 eggs
- 1/8 tsp Cream of tartar
- 50 grams Castor sugar
- 200 grams Powdered sugar / confectioners sugar / icing sugar
- 100 grams Almond meal
- 1/2 tsp Lemon zest
- 1/2 tsp Lemon extract
Fillings
- Lemon curd - you will need half of this recipe
- Swiss meringue buttercream - you will need less than half of this recipe
Instructions
Prepare dry ingredients
-
Place almond meal and powdered sugar in a food processor and pulse a few seconds
-
Sift and discard any coarse nuts
Whip egg whites
-
Place egg whites and cream of tartar in a grease-free bowl.
-
Whip a minute then sprinkle in the granulated sugar
-
Once all the sugar has been added - whisk on medium-high until stiff peaks.
-
Add zest, food color and extract.
Macronage
-
Add sugar/almond mixture into the whipped egg whites.
-
You can do this in three batches or all at once.
-
You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.
Pipe
-
Pour batter into a piping bag with a large round tip
-
Pipe similar size macarons on to a parchment paper using a template.
-
The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.
-
Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.
Rest
-
Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.
-
While the macarons are drying - preheat the oven to 160 C/320 F
Bake / Cool
-
Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
-
The top shell should be shiny and the bottom crusty (also called macaron feet).
-
Let cool on the parchment for a while then take them off and let cool completely.
Fill / Store
-
Once cooled, pair similar size macaron shells
-
You can pipe any filling of your choice. Here I have used lemon curd and Swiss meringue buttercream
-
On the bottom shell pipe a thick circle of Swiss meringue buttercream
-
Then pipe a generous squeeze of lemon curd right in the middle fo that circle
-
Place the top shell on and give it a gentle squeeze so it's stick together. Do not press hard or the filling will ooze out.
-
Macarons must be stored in the fridge and are best eaten one or two days later - if you can wait.
-
Enjoy.
I love lemon flavored desserts lately and these macaroons are just so delicious. A must try. Although I find making homemade macarons to challenging with your video recipe I gained some confidence so I might just surprise my family. Thanks!
Thanks, Natalie. So happy to you hear my video gives you some confidence. Let me know if you try it.
Your macarons look amazing, love the lemon flavors and your clear explanations.
Thanks, Michelle. Glad you like my detailed post.
Your macarons looks so decadent and perfect. SMBC and lemon curd sounds sinful!
Thanks, Michele. Yes, they sure are sinful and yum.
Looks amazingly delish! I’ve never made macaroons…too intimidated and not enough patience!! Your recipe looks easy enough though!! It inspires me to make them!
This is a fairly easy recipe and one I’ve been using for years. Perfect for beginners.
What absolutely amazing macarons! They are so vibrant and lovely. Thanks for sharing your link to 20 tips for making macrons – I’m still so intimidated to even try!
Thank you Sara. Yes the color is vibrant.
I can’t believe how many variety of French Macarons you can make. I’m in awe!!!! I really love the flavor of lemon — I would say these would be my favorite. I’ve been looking for a Homemade lemon curd recipe – I was going to buy it at the store but I couldn’t find any. It’s a good thing because now I can make my own which I’m sure will taste better. AND!! I’m still going to try my hand at macarons.
Oh Marisa, The world of macarons flavors is so huge. Once you make macarons you will b so hooked to it. And yes, you must try my lemon curd. It’s soooo good you will be addicted to it.
These Lemon Macarons are so pretty! I’m not really a sweets eater, but I love lemon… You’ve definitely caught my attention! And yay for homemade lemon curd!
Thanks Tamara. I love lemon too. Macarons are sweet which is why I love to add tart fillings like lemon or berries and such.
The macarons are like little bites of sunshine! A great treat for Summer afternoons when your looking for something sweet.
Thanks, Sharon. Yes, these are great treats any time of the year.
These look delicious! I love the vibrant yellow color – so much fun!
Thanks Kelli
Well thanks for breaking this process down, and these sound absolutely delicious! Very pretty photo too!
Thanks Paige – Hope you try it.
These look so good! I love lemon flavored desserts. That lemon curd looks especially wonderful.
Me too Kate. Thanks
Just an FYI…you have Castor Sugar listed twice. I think you want to have Cream of Tartar as one of them.
Thanks Holly. yes I did have castor sugar instead of cream of tartar where I explained the tips and substitutes. Thanks for bringing it to my attention.
OK…you make this look so easy. I am a macaron fanatic….yet I have not attempted to make them. I have the silicone mats and everything, but have not tried them yet. I also am a lemon lover….so these would not last long in my house.
Thanks Gloria. I love macarons too! Making as much as eating them. You must try my recipe I’m sure you will love it.
Goodness me! Look at all these fabulous lemon macarons! Not only are they vibrant looking but they look so scrumptious! I would love to take a 1/2 dozen off your hands. 😉
Thank you, Elaine. I hope you try to make these – so easy!!
I’m going to have to try this!! I could definitely eat the lemon curd by itself. Guess i gotta go get more lemons!
Thanks Tammy. I do hope you try this.. It’s so simple and easy.
Very delicious
Thank you!