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Lemon Macarons

These Lemon Macarons are light, delicate, and bursting with fresh lemon flavor! They have a crisp shell, a chewy center, and are filled with a luscious lemon buttercream. A perfect easy lemon dessert for any occasion!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20
Ingredients Method Notes

Ingredients
  

For the macaron shells:
  • 1 cup 100g almond flour (finely sifted)
  • 3/4 cup 100g powdered sugar
  • 2 large egg whites room temp
  • 1/2 cup 100g granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest optional
  • Yellow food coloring optional
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

Method
 

Prep & Sift
  1. Line baking sheets with parchment paper or silicone mats.
  2. Sift almond flour and powdered sugar together twice to remove lumps.
Make the Meringue
  1. In a clean bowl, beat egg whites until foamy.
  2. Gradually add granulated sugar while beating until stiff peaks form.
  3. Mix in vanilla extract and food coloring (if using).
Fold the Batter
  1. Gently fold the sifted almond flour mixture into the egg whites.
  2. Keep folding until batter flows like lava (should form a ribbon when drizzled).
Pipe & Rest
  1. Transfer batter to a piping bag with a round tip.
  2. Pipe small circles onto baking sheets. Tap trays to remove air bubbles.
  3. Let rest for 30-60 minutes, until a skin forms.
Bake
  1. Preheat oven to 300°F (150°C).
  2. Bake for 12-15 minutes, until macarons have "feet" and set shells.
  3. Let cool completely before filling.
Make the Lemon Buttercream
  1. Beat butter until smooth.
  2. Add powdered sugar, lemon juice, and zest. Mix until fluffy.
Assemble & Enjoy
  1. Pair up macaron shells, pipe buttercream on one side, and sandwich together.
  2. 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.