Strawberry Lemon Macarons
These strawberry lemon macarons combine the best of both worlds — citrusy yellow shells filled with creamy mascarpone and a sweet strawberry jam center. With step-by-step instructions, tips, and make-ahead storage, this recipe is perfect for spring and beyond.
These strawberry lemon macarons happened during one of those “use what you’ve got” baking days. I had leftover yellow shells from another batch and a bowl of mascarpone cream in the fridge. Instead of making a lemon curd again (because honestly, I didn’t feel like it), I grabbed some strawberry jam and just filled them.
Before I could even box them, my daughter walked in, saw the yellow ones, and took one without asking — which, of course, turned into three. And when I asked how they were, all she said was, “I took more already,” and walked off. So yeah, I got the message loud and clear. This flavor combo has officially earned a spot on the repeat list.
Why you’ll love these macarons
- Two Flavors in One Bite – The brightness of lemon shells with the sweet fruitiness of strawberry jam is a perfect match.
- Mascarpone Cream Filling – Smooth, creamy, and not too sweet — balances both shell and jam beautifully.
- Gorgeous Presentation – Sunny yellow shells with a hidden pink center make them great for spring, showers, or gifts.
- Easy to Customize – You can swap the jam or add zest to the shells for even more lemon flavor.
Ingredients and substitutes
- Egg whites – Always weigh them. Aged egg whites are more stable but fresh at room temp also work.
- Almond flour – Must be finely ground and blanched; no substitutes.
- Mascarpone – Can be replaced with full-fat cream cheese, though it’ll be tangier.
- Strawberry jam – Use a thick, high-quality jam. If too runny, simmer it down slightly.
- Gel food coloring – Use yellow gel or powder, never liquid food coloring.
- Heavy cream – Must be cold; don’t sub with milk.
Step-by-step: Strawberry Lemon Macarons
- Prep the Ingredients – Sift the almond flour and powdered sugar together twice to remove lumps and get a smooth shell. Bring egg whites to room temperature (or age them overnight in the fridge, uncovered).
- Make the Meringue – In a grease-free bowl, start whipping the egg whites and a pinch of salt on medium speed. When foamy, gradually add the granulated sugar, one spoonful at a time. Whip until stiff, glossy peaks form — about 8 to 10 minutes. Add a few drops of yellow gel food coloring and mix until just combined.
- Macaronage (Folding) – Add the dry ingredients to the meringue. Fold using a spatula, scraping around the bowl and pressing the batter to deflate. Stop when the batter flows like thick ribbons and you can draw a figure-8 without it breaking. Don’t overmix — under-mixed is better than runny.
- Pipe the Shell – Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 1½-inch circles onto parchment or silicone-lined trays. Tap trays firmly on the counter to release air bubbles. Use a toothpick to pop any large ones. Let rest 30–60 minutes until the tops are dry to the touch.
- Bake – Preheat oven to 300°F / 150°C (no fan). Bake each tray for 12–14 minutes, rotating halfway if needed. Shells should rise with feet and peel off cleanly when cooled. Cool completely before removing.
- Make the Mascarpone Filling – In a mixing bowl, beat together the mascarpone, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip until thick, fluffy, and pipeable. Transfer to a piping bag fitted with a round or star tip.
- Assemble the Macarons – Pair up shells of similar size. Pipe a ring of mascarpone cream around the edge of one shell. Add about ½ tsp of strawberry jam in the center. Gently sandwich with the second shell. Repeat with the remaining shells and filling.
Troubleshooting
- Cracked shells? – Under-rested or oven too hot.
- Flat shells or no feet? – Overmixed batter or soft meringue.
- Hollow centers? – Meringue under-whipped or shells underbaked.
- Filling leaking out? – Jam was too thin or added too warm.
- Shells sticking to parchment? – Likely underbaked or too warm when removed.
No posts
Frequently asked questions
Once filled, they’re best after 24–48 hours of maturing in the fridge. Store in an airtight container for up to 5 days, or freeze for up to 1 month. Always bring to room temperature before serving. Absolutely! Make them up to 3 days in advance and keep them chilled. They taste better after maturing anyway. For longer storage, freeze them and thaw overnight in the fridge.
You can, but fresh strawberries are too watery on their own. If you want to make your own filling, cook down fresh strawberries with a bit of sugar and lemon juice until thick and jam-like. Cool completely before using.
Yes, but be careful. You can add a small amount of oil-based lemon extract or zest, but too much moisture or acid can mess with the meringue. If you really want lemon flavor, keep it in the filling.
Yes — full-fat cream cheese works fine, though it will have a tangier flavor. You may want to add a bit of extra powdered sugar or vanilla to balance it.
Strawberry Lemon Macarons
These strawberry lemon macarons are crisp lemon-flavored almond shells filled with homemade strawberry jam and velvety smooth Swiss meringue buttercream. Using my no-fail recipe this is one you will be making over and over again.
Video
Ingredients
- 100 g (3 large) Egg White (about 3 eggs)
- 100 g (½ cups) Granulated sugar fine grain
- 100 g (¾ cup) Powdered Sugar (confectioners sugar, icing sugar)
- 100 g (1 cup) Almond flour
- ¼ tsp Salt
- 125 g (½ cups) Mascarpone cream cheese
- 3 – 4 tbsp Powdered sugar
- 60 ml (¼ cup) Heavy cream
- 1 tsp Vanilla extract
- ½ cup (120 ml) Strawberry Jam homemade or store-bought
Method
- Prep the Ingredients – Pulse the almond flour and powdered sugar in a food processor, then sift them together twice to remove lumps and achieve a smooth consistency. Bring egg whites to room temperature (or age them overnight in the fridge, uncovered).
- Make the Meringue – In a grease-free bowl, start whipping the egg whites and a pinch of salt on medium speed. When foamy, gradually add the granulated sugar, one spoonful at a time. Whip until stiff, glossy peaks form — about 8 to 10 minutes. Add a few drops of yellow gel food coloring and mix until just combined.
- Macaronage (Folding) – Add the dry ingredients to the meringue. Fold using a spatula, scraping around the bowl and pressing the batter to deflate. Stop when the batter flows like thick ribbons and you can draw a figure-8 without it breaking. Don’t overmix — under-mixed is better than runny.
- Pipe the Shell – Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 1½-inch circles onto parchment or silicone-lined trays. Tap trays firmly on the counter to release air bubbles. Use a toothpick to pop any large ones. Let rest 30–60 minutes until the tops are dry to the touch.
- Bake – Preheat oven to 300°F / 150°C (no fan). Bake each tray for 12–14 minutes, rotating halfway if needed. Shells should rise with feet and peel off cleanly when cooled. Cool completely before removing.
- Make the Mascarpone Filling – In a mixing bowl, beat together the mascarpone, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip until thick, fluffy, and pipeable. Transfer to a piping bag fitted with a round or star tip.
- Assemble the Macarons – Pair up shells of similar size. Pipe a ring of mascarpone cream around the edge of one shell. Add about ½ tsp of strawberry jam in the center. Gently sandwich with the second shell. Repeat with the remaining shells and filling.
Notes
- Weigh everything — macarons are a precision bake.
- Sift dry ingredients twice — no shortcuts here.
- Whip your meringue to stiff, glossy peaks — not soft or foamy.
- Macaronage is everything — stop folding when it flows like thick ribbons.
- Rest until dry to the touch — otherwise your shells may crack.
- Chill filled macarons for 24–48 hours to develop the texture and flavor fully.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!No posts
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
What is the measurement for salt in the Swiss meringue buttercream? It doesn’t show in the measurements, but shows in the recipe. Thank you
Just a pinch (1/4 tsp would be great)
These are lovely! I have yet to try a lemon macaron; but I am certain I would love them!
Thanks, Sara. These are an addiction
I can’t believe that I never had macaroon before, they look so pretty and tender. I’m going to try them because always have clear instructions
Oh you must try a macaron, Michelle. You will be in love. Glad you like my detailed instructions