Lemon Macarons Recipe: Easy Step-by-Step Guide for Perfect French Macarons with Fresh Lemon Buttercream
I don’t know about you, but every time I buy a bag of fresh lemons, I have big dreams. I’m talking Best Lemon Desserts, homemade lemonade, maybe even some fancy Lemon Recipes for parties. But then life happens—someone spills juice on the floor, a toddler has a meltdown, and suddenly those bright, beautiful lemons are just sitting there, staring at me from the counter, waiting to be used.
So, if you’ve ever found yourself wondering What To Make With Lemons, I got you. Today, we’re diving into one of my favorite Easy Lemon Desserts—lemon macarons. They’re light, tangy, and just fancy enough to impress whoever you’re baking for (even if it’s just yourself after the kids go to bed).
I know macarons have a reputation for being tricky, but trust me, they’re not as scary as they seem. With a little patience—and maybe a deep breath or two—you can totally pull these off. Plus, they’re a great way to use up those lemons before they start looking sad in the fruit bowl. So whether you’re looking for Lemon Sweets, Lemon Treats, or just Things To Do With Lemons, let’s turn those little yellow gems into something seriously delicious.
Ingredients You’ll Need
For the macaron shells:
- 1 cup (100g) almond flour (make sure it’s super fine)
- 3/4 cup (100g) powdered sugar
- 2 large egg whites (room temp—this matters, trust me)
- 1/2 cup (100g) granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest (optional, but adds extra flavor)
- A few drops of yellow food coloring (because lemon macarons should look lemony)
For the lemon buttercream filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Step By Step Instructions
Step 1: Get Everything Ready
Macarons are not the kind of thing you can just wing. (Trust me, I’ve tried.) You want everything prepped before you start.
- Line two baking sheets with parchment paper or silicone baking mats.
- Sift your almond flour and powdered sugar together at least twice—yes, twice. This keeps your macarons from getting lumpy.
- Wipe down your mixing bowl with a little vinegar or lemon juice to make sure there’s no grease messing with your egg whites.
Step 2: Whip the Egg Whites Like Your Life Depends on It
Grab your hand mixer or stand mixer and start whipping those egg whites. When they get foamy, slowly add in the granulated sugar a little at a time. Keep whipping until you get stiff peaks. This means when you pull the whisk out, the peaks should stand up on their own like a tiny mountain. If they flop over, keep mixing.
Oh, and if you want that pretty lemony yellow color, add a few drops of food coloring at this stage.
Step 3: The Folding (a.k.a. The Most Stressful Part)
Now, take your sifted almond flour and powdered sugar and gently fold it into the egg whites. Don’t just stir—fold. You want to keep the air in there, but also mix everything evenly.
How do you know when it’s ready? Here’s the trick: pick up some batter with your spatula and let it drop back into the bowl. If it ribbons down smoothly and disappears back into the batter within about 10 seconds, you’re good to go. If it plops down in chunks, keep folding.
Step 4: Pipe & Tap (and Wait, Ugh)
Scoop your batter into a piping bag with a round tip and pipe little circles onto your baking sheet. Try to keep them the same size—I use a macaron template under my parchment paper because I have zero ability to freehand anything.
Once they’re piped, give the tray a few good taps on the counter. This pops any air bubbles that could make them crack in the oven. Now, the annoying part—you have to let them sit out for 30-60 minutes until they form a skin. You should be able to lightly touch them without batter sticking to your finger. If you rush this step, they won’t turn out right (been there, done that).
Step 5: Bake Until They Have Feet
Preheat your oven to 300°F (150°C) and bake for 12-15 minutes. The macarons should rise and form little ruffly “feet” at the bottom. If they crack on top, your oven might be too hot. If they don’t rise, you might not have let them rest long enough. (Macarons are divas, I swear.)
Once they’re done, let them cool completely before even thinking about filling them. If you try to peel them off the parchment while they’re still warm, they’ll fall apart.
Step 6: Make the Lemon Buttercream
While your macaron shells are cooling, let’s whip up the filling.
- Beat the butter until it’s creamy.
- Add in the powdered sugar, lemon juice, and zest. Mix until it’s smooth and fluffy.
- If it’s too thick, add a tiny splash of milk. If it’s too thin, add more powdered sugar.
Step 7: Assemble & Wait Some More (Sorry)
Match up your macaron shells into pairs that are roughly the same size. Pipe some lemon buttercream onto one shell and gently sandwich it with another.
Now, I know you want to eat one immediately, but here’s the thing—macarons taste better after resting in the fridge for 24 hours. I don’t know the exact science, but something magical happens overnight that makes them chewier, softer, and more flavorful. If you have patience, let them rest. If not, I won’t judge.
FAQs About Lemon Macarons
Are macarons really that hard to make?
I won’t lie—macarons can be a little fussy. But if you follow the steps and don’t rush, they’re totally doable. The key things? Properly whipped egg whites, the right batter consistency, and letting them rest before baking. If you mess up, don’t stress—it happens to all of us.
Why do my macarons crack in the oven?
Cracks usually mean one of two things: either your oven is too hot, or you didn’t let the macarons rest long enough before baking. Try lowering the temperature and making sure they develop that “skin” before popping them in the oven.
Can I make these ahead of time?
Yes! In fact, macarons actually taste better after sitting in the fridge for 24 hours. You can also freeze them (already filled) in an airtight container for up to a month. Just let them come to room temp before serving.
Can I use bottled lemon juice instead of fresh?
Technically, yes. But fresh lemon juice and zest give the best flavor. If you’re going to the trouble of making homemade lemon treats, you might as well go all in with fresh lemons!
What if I don’t have almond flour?
Macarons need almond flour for that classic texture. If you have whole almonds, you can blend them into a fine powder, but don’t use regular flour—it won’t work the same way.
Lemon Macarons Recipe Card
Lemon Macarons
Ingredients
Method
- Line baking sheets with parchment paper or silicone mats.
- Sift almond flour and powdered sugar together twice to remove lumps.
- In a clean bowl, beat egg whites until foamy.
- Gradually add granulated sugar while beating until stiff peaks form.
- Mix in vanilla extract and food coloring (if using).
- Gently fold the sifted almond flour mixture into the egg whites.
- Keep folding until batter flows like lava (should form a ribbon when drizzled).
- Transfer batter to a piping bag with a round tip.
- Pipe small circles onto baking sheets. Tap trays to remove air bubbles.
- Let rest for 30-60 minutes, until a skin forms.
- Preheat oven to 300°F (150°C).
- Bake for 12-15 minutes, until macarons have “feet” and set shells.
- Let cool completely before filling.
- Beat butter until smooth.
- Add powdered sugar, lemon juice, and zest. Mix until fluffy.
- Pair up macaron shells, pipe buttercream on one side, and sandwich together.
- For best flavor, refrigerate for 24 hours before serving.
Notes
- Resting time is key – Don’t skip it! This helps form smooth shells.
- Use an oven thermometer – Macarons are picky about temperature.
- Don’t overmix or undermix – The batter should flow like lava.
If you’ve stuck with me through all the sifting, whipping, and waiting (so much waiting), then congrats—you just made one of the Best Lemon Desserts out there. I know macarons can seem a little intimidating, but once you get the hang of it, they’re honestly one of the most fun Easy Dessert Recipes to make. And let’s be real, anything with fresh lemon and buttercream is already a win.
If you’ve been wondering What To Make With Lemons or looking for Recipes To Use Up Lemons, this is a great one to try. It’s a little fancy, but still totally doable, and it gives you the perfect excuse to eat something sweet with your afternoon coffee (or, let’s be honest, while hiding from the kids in the pantry). Whether you’re making these for a party, a special occasion, or just because you love a good Lemon Treat, these macarons are guaranteed to brighten your day. And if you’re still craving more Lemon Desserts With Fresh Lemons, don’t stop here—there’s a whole world of Lemon Dessert Recipes Easy out there, from Lemon Lush Dessert to Summer Lemon Desserts and even Lemon Recipes Dinner if you want to get a little savory.
So go grab some more lemons (because let’s face it, you’re going to want to make these again), and keep baking. And if your first batch isn’t perfect, don’t stress—I’ve had plenty of flops too. It’s all part of the fun.
