How to make

Lemon Macarons

Why you'll love it

They’re light and airy with a chewy center and slightly crsipy exterior.


Lemon Macarons – 4 egg whites room temperature – Pinch salt – 1/2 tsp cream of tartar – 1/2 tsp vanilla extract – 1/2 tsp lemon extract – 1-2 drops yellow gel food coloring – 1/3 cup granulated sugar – 2 1/2 cups Powdered sugar – 1 1/2 cups blanched almond flour Lemon Buttercream – 1/2 cup unsalted butter softened – 2 ounces cream cheese softened – 2 cups powdered sugar – 2 teaspoon milk – 1 teaspoon vanilla extract – Zest of 2 lemons – 3 tablespoons lemon curd

Step 1

Mix the wet ingredients. In the bowl of a stand mixer, add the room temperature egg whites and whisk them at high speed using the whisk attachment. Then add the salt, cream of tartar, vanilla extract, and lemon extract.

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Step 2

Now add the sugar and food coloring. Once the egg whites begin to get foamy, slowly add the granulated sugar and yellow food coloring. Beat for another 4-5 minutes, or until stiff peaks form.

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Step 3

Sift the dry ingredients. In a separate bowl, sift the almond flour and powdered sugar and mix to combine. This is important for getting smooth macarons.

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Step 4

Fold in the egg whites. Add the egg whites to a large bowl and then 1/3 of the flour mixture. Fold the dry ingredients into the wet using a large rubber spatula. Once combined, add another 1/3 of the flour mixture, folding in again.

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Step 5

Fill the piping bag. Place a round piping tip into a pastry bag and fill it with batter. This can get messy so twist the bottom of the bag to keep it closed and avoid batter oozing out.

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Step 6

Pipe the lemon macarons. Pipe out 1-inch mounds of the batter onto the prepared baking sheets. Make sure to leave 1-2 inches in between each because they will continue to spread a little.

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Step 7

Get rid of air bubbles. Take the cookie sheets and bang them on the counter a few times to get rid of any air. I hit them pretty hard, about 10 times. Allow them to dry.

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Step 8

Bake. Preheat the oven to 300 degrees Fahrenheit. Make sure the oven is on the conventional setting, without the fan on. Bake one tray at a time for 16-18 minutes. Be careful NOT to underbake them or they will stick to the parchment paper.

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Step 9

Add the filling. Place a star piping tip (I used a Wilton 21) in a pastry bag, and fill it with lemon buttercream. Flip half of the macaron shells on their back and pipe a border around the edge. Then fill the empty center with your favorite lemon curd. Then place a macaron shell on top to complete the lemon macrons.

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