Lemon Macarons

Why You’ll Love This Recipe

Lemon macarons are not only visually stunning but also bursting with bright citrus flavor that perfectly complements the sweet almond shell. The cream cheese frosting provides a creamy, slightly tart filling that enhances the lemony profile without overpowering it. This recipe is perfect for both seasoned bakers and ambitious beginners looking to master the art of French macarons.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Macaron Shells

• 100 grams egg whites, room temperature
• ¼ teaspoon cream of tartar
• 60 grams granulated sugar
• 110 grams almond flour, sifted
• 200 grams powdered sugar, sifted
• 1-2 drops yellow food coloring

Cream Cheese Frosting

• 113 grams cream cheese, room temperature
• 57 grams unsalted butter, room temperature
• 180 grams powdered sugar
• 1 tablespoon lemon zest (optional)
• 2-4 tablespoons lemon juice, as needed

Directions

To Make the Macaron Shells:

1. Sift the almond flour and powdered sugar into a bowl and set aside.

2. In a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar.

3. Increase speed to medium-high and gradually add granulated sugar. Once incorporated, whisk on high until soft peaks form.

4. Add yellow food coloring and whisk again until stiff peaks form.

5. Gently fold in half the dry ingredients with a spatula until combined, then fold in the rest.

6. Continue folding the batter until it reaches a lava-like consistency and you can form a figure “8” without it breaking.

7. Transfer the batter to a piping bag fitted with a ½-inch round tip.

8. Pipe 1-inch rounds onto a silicone mat-lined baking sheet. Tap the tray firmly 3-4 times on the counter to release air bubbles.

9. Use a toothpick to pop any visible bubbles, then let the macarons rest at room temperature for 30-45 minutes until a skin forms.

10. Preheat the oven to 300°F (150°C).

11. Bake on the center rack for 13-15 minutes. The macarons are done when they no longer move when gently touched.

12. Cool completely on the tray before removing. Match shells in pairs.

To Make the Frosting:

1. In a stand mixer with a paddle attachment, cream together butter and cream cheese until smooth.

2. Add powdered sugar and lemon zest; mix slowly until combined.

3. Add lemon juice gradually until the desired consistency is reached.

4. Beat on high for 3-4 minutes until light and fluffy.

To Assemble:

1. Pipe a dollop of lemon cream cheese frosting onto one macaron shell and top with its matching half.

2. For extra flavor, pipe a ring of frosting around the edge and fill with lemon curd.

3. Place the assembled macarons in an airtight container and refrigerate for 12–24 hours before serving.

Servings and timing

Servings: Makes about 30 filled macarons
Prep Time: 2 hours
Cook Time: 15 minutes
Resting Time: 45 minutes
Total Time: Approximately 3 hours

Variations

• Lemon Curd Filling: Swap out the cream cheese frosting or add a center of homemade lemon curd for a tangier bite.

• Citrus Twist: Combine lemon with lime or orange zest for a mixed citrus flavor.

• Buttercream Option: Replace the cream cheese with a lemon buttercream if you prefer a firmer filling.

• Gluten-Free: These macarons are naturally gluten-free since almond flour is used.

• Decorative Touch: Add edible gold dust or candied lemon peel on top of the shells for a fancy finish.

Storage/Reheating

Store lemon macarons in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, allow them to come to room temperature for about an hour before serving. Do not microwave or reheat macarons, as it will alter their texture.

FAQs

1. How do I know when the macaron batter is mixed enough?

The batter should flow like lava and be able to form a figure “8” with the spatula without breaking. Overmixing can lead to flat, cracked shells.

2. Why do my macarons crack in the oven?

Cracking usually happens due to under-resting or trapped air bubbles. Make sure to rest the shells until a skin forms and tap out air bubbles.

3. Can I make the macaron shells ahead of time?

Yes, baked and unfilled shells can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.

4. How long do lemon macarons need to mature?

They should mature in the fridge for 12–24 hours to develop the best flavor and texture.

5. Can I use liquid food coloring?

Gel or powdered food coloring is recommended. Liquid coloring can affect the batter’s consistency.

6. Can I freeze lemon macarons?

Yes. Fully assembled macarons can be frozen in an airtight container for up to 1 month. Let them come to room temperature before serving.

7. What can I use instead of cream cheese in the filling?

You can substitute mascarpone or use lemon-flavored buttercream if preferred.

8. My shells have no feet. What went wrong?

This could be due to under-whipping the meringue, overmixing the batter, or not letting them rest long enough.

9. Can I make these without a stand mixer?

It’s possible, but difficult. A stand mixer ensures consistent meringue. A hand mixer is the next best option.

10. Why are my macarons hollow inside?

Hollow shells are often caused by overmixing the batter or baking at the wrong temperature. Use an oven thermometer to ensure accuracy.

Conclusion

Lemon macarons are a delightful blend of sweet and tangy, with crisp yet tender shells and a creamy, citrusy filling that’s hard to resist. Whether you’re baking for a celebration or just to treat yourself, these macarons are sure to impress. With a bit of patience and practice, you’ll have bakery-quality lemon macarons right from your own kitchen.