Lemon Macaron Recipe
This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!
I’m sharing all the tips and tricks you need to make gorgeous lemon cookies successfully.
I love macarons.
Macarons are pretty with their smooth round tops, cute ruffled feet and filling sandwiched between all that. Honestly, they are gorgeous cookies.
With a little patience, practice and the right technique, you can whip up a batch of your own and stun your family and friends with your skills.
How to Make Macarons for Beginners
All the tips and tricks you need to know for how to make french macarons are included in the recipe card directions you can print off and reference.
Let me quickly summarize though how to make macarons, and all the little tricks and tips I have learned making them myself. This should make following a french macaron recipe simple for even the most novice baker.
Your goal when making Macarons is to create perfectly round shells with feet at their base and smooth, shiny tops and bottoms, and this should be consistent across your batch of macarons.
How to make perfect round macaron shells
To get perfectly round macaron shells you need to start off by preparing a guide for piping your macaron batter.
Personally, I love to use silicone macaron mats but you can also trace circles onto parchment paper and that works equally as well.
How to make macarons with perfect feet and shiny tops every time
The key to this is to ensure you do not over-mix anything when making the batter. Be careful to do only just enough.
The batter should be rather thick. If it has gotten runny, you have over mixed and need to start over again. This is an expensive mistake to make, so please do not get overzealous with mixing.
After piping your batter onto your prepared baking sheet, you absolutely need to rest your macaron shells, uncovered, in a dry, cool place for 20-40 minutes.
You will notice the piped batter will become dull as the shells form a “skin”. This is absolutely critical in making macarons.
Oven temperature matters when making macarons!
I’m going to assume that if you are attempting this that you have actually baked things before and thus know that oven temperature is relative.
Normally not a huge problem, but it is with macarons as they need to bake at a somewhat low and consistent temperature.
Your macarons are not going to turn out until you figure out the heat of your oven. You may need to adjust cooking times and oven temperature before you achieve success.
I’ve noted the oven temperature as being 275 degrees F but that is just a baseline. It should be anywhere between 250 and 300 degrees F, but for more ovens, 275 degrees F should be spot on.
If you oven has poor air circulation the temperate will get too hot, if that is the case then prop the door open slightly while they bake.
Can I bake Macarons on a humid day?
Avoid making macarons on a humid or rainy day until you get a good handle on it.
Humidity may cause issues with the shells so it is best just to avoid it altogether if possible while you are learning how to make them.
Can I fill these Lemon Macarons with Lemon Curd?
Yes! This is such a delicious upgrade to lemon macarons. Simply pipe your buttercream filling around the outside edge of the macaron shell and spoon in your desired amount of lemon curd.
You can use store bought curd or use my favourite recipe for homemade lemon curd.
How to Store French Macarons?
You can freeze french macarons filled with buttercream for up to two months in an air-tight container. When you want them, thaw at room temperature for about 20 minutes.
If you are eating them right away and not freezing, you will want to keep them in an air-tight container in the fridge. They will keep nicely in the fridge for up to a week.
Lemon Macaron Recipe
Just remember, when making these lemon macarons, you want room temperature egg whites, thick and consistent batter, time to let your shells rest before baking, and even oven temperature.
Makes: Approx. 12 Macarons
Special Equipment:
Piping Bag with a round tip (or cut the end off a small freezer bag in a pinch)
Ingredients:
3/4 Cup Powdered Sugar
3/4 Cup Ground Almonds
1 tsp finely grated lemon zest
2 Large Egg Whites, room temperature
1/2 Cup Granulated Sugar
6 drops yellow food colouring
For the Filling:
3/4 Cup Powdered Sugar
1/4 Cup Butter, Softened
1 tbsp lemon juice
1 tsp vanilla
Directions:
Either Line 2 small baking sheets with the silicone mats OR with parchment paper.
If using parchment paper, trace a small cup or shot glass with a pencil to make guides for piping the macarons. Turn the parchment paper over (so the pencil marks are on the back) and use it to line the baking sheets. Set aside.
Mix together the ground almonds, powdered sugar and zest in a medium bowl. Whisk together until smooth and set aside.
With a stand mixer, whisk the egg whites in a large metal bowl until stiff peaks form. Add the sugar and food colouring and whisk until well incorporated, being careful not to over-whisk.
Fold in the almond mixture with a flexible spatula, one spoonful at a time by repeatedly scraping around the bowl and moving towards the middle. Be careful not to overmix.
The batter is just right when it runs off your spatula slowly but consistently. If it gets as thin as pancake batter you have mixed it way too much.
Transfer the batter to your piping bag, and holding the bag vertically, pipe the batter into the centre of each circle.
Rest your macaron shells, uncovered, in a dry, cool place for 20-40 minutes. The batter will become dull as the shells form a “skin”. Do not skip this step.
Heat your oven to 275 degrees F*. Bake in the middle of the oven for 15 minutes or until the shells have formed “feet” and the tops have set. Allow to cool on sheet for 15-20 minutes and then transfer to a wire rack to cool completely.
For the filling, cream the butter then whisk in the powdered sugar, lemon juice and vanilla extract until smooth.
Transfer into a piping bag and pipe frosting onto the flat side of one of the macarons and sandwich with another.
Lemon Macarons
This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!
Ingredients
Special Equipment
- Macaron Silicone Mat x 2
- Piping Bag with a round tip, or cut the end off a small freezer bag in a pinch
Ingredients
- 3/4 Cup Powdered Sugar
- 3/4 Cup Ground Almonds
- 1 tsp finely grated lemon zest
- 2 Large Egg Whites, room temperature
- 1/2 Cup Granulated Sugar
- 6 drops yellow food colouring
For the Filling
- 3/4 Cup Powdered Sugar
- 1/4 Cup Butter, Softened
- 1 tbsp lemon juice
- 1 tsp vanilla
Instructions
- Either Line 2 small baking sheets with the silicone mats OR with parchment paper. If using parchment paper, trace a small cup or shot glass with a pencil to make guides for piping the macarons. Turn the parchment paper over (so the pencil marks are on the back) and use it to line the baking sheets. Set aside.
- Mix together the ground almonds, powdered sugar and zest in a medium bowl. Whisk together until smooth and set aside.
- With a stand mixer, whisk the egg whites in a large metal bowl until stiff peaks form. Add the sugar and food colouring and whisk until well incorporated, being careful not to over-whisk.
- Fold in the almond mixture with a flexible spatula, one spoonful at a time by repeatedly scraping around the bowl and moving towards the middle. Be careful not to overmix. The batter is just right when it runs off your spatula slowly but consistently. If it gets as thin as pancake batter you have mixed it way too much.
- Transfer the batter to your piping bag, and holding the bag vertically, pipe the batter into the centre of each circle.
- Rest your macaron shells, uncovered, in a dry, cool place for 20-40 minutes. The batter will become dull as the shells form a "skin". Do not skip this step.
- Heat your oven to 275 degrees F*. Bake in the middle of the oven for 15 minutes or until the shells have formed "feet" and the tops have set. Allow to cool on sheet for 15-20 minutes and then transfer to a wire rack to cool completely.
- For the filling, cream the butter then whisk in the powdered sugar, lemon juice and vanilla extract until smooth.
- Transfer into a piping bag and pipe frosting onto the flat side of one of the macarons and sandwich with another.
Notes
Note: I'm going to assume that if you are attempting this that you have actually baked things before and thus know that oven temperature is relative. Normally not a huge problem, but it is with macarons. Your macarons are not going to turn out until you figure out the heat of your oven. You will likely need to adjust cooking times and oven temperature before you achieve success. I've noted the oven temperature as being 275 degrees F but that is just a baseline. It should be anywhere between 250 and 300 degrees F. If you oven has poor air circulation the temperate will get too hot, if that is the case then prop the door open slightly while they bake.
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Nutrition Information:
Yield:
12Serving Size:
1 MacaronAmount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 86mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 3g
Lemon is such a perfect flavor for spring and these look amazing!
These look gorgeous! Beautiful colour.
I love macarons and these look heavenly!
I´m looking for a good recipe of yellow macarons for Easter. I have to try these! Looks amazing.
I’m all about lemon these days, yummy!!
I would love to attempt to make these one of these days!!
I can’t wait to try this. I love Macaron’s and they are so expensive!
These look and sound AMAZING!
Did you have any problems with them being hollow?
Yes, that was one problem I encountered while perfecting this recipe. Basically your oven temperature is too high. Try dropping the temperature about 15c and leave the oven door open a crack to let air circulate better – I kept mine propped open with a wooden spoon.
Just made this today, tried a different recipe first and those fell and ran all overr the pan, but i knew from reading all our great notes not to give up, so then i made your recipe and i have to tell you they came out perfect! I need to turn my oven down a bit, the first pan was too crispy, the second perfect. My kids are in heaven!
I just made these, they’re so yummy! Thanks for the recipe 🙂 This was my first time making macarons and they’re not perfect looking but they passed, I’m sure with a few more tries I’ll get it down perfect
Are you cooking both pans simultaneously, or just one at a time?
One at a time.
We followed the directions and the middle part spread out from under the top part. We did double the recipe, would that be the cause? The lemon flavor is good but they sure didn’t cook right.
Yeah, this recipe is way too finicky to just double and still have it bake right. You would have been better off making the batter in two batches.
Okay so I made this with exact recipe amounts of everything and large size eggs. Whipped to stiff, stand-straight Used peaks. Used a shot glass as a template. Barely made 10? Could only pipe 20 shells, even after completely scraping out the bowl and bag.
*straight-up not used
I don’t think I should have doubled this recipe, I got not feet just puffy shells. And I rested for 45 min
I love this recipe – I’m currently 2-9 in “good” batches, but this is a great recipe to stick with – it’s simple, delicious, and easily changeable. I’ve made orange, lime, and lemon. I’ve also used a vegan substitute butter from Trader Joes — DELICIOUS and a little less quilt-ridden 😉 Thanks for the simple, delicious, and easily memorized recipe.
I tried the today for the first time. I didnt quit get the middle of the cookie cooked all the way but they turned out ok for my first time.
Do any changes need to be made for high altitude (5600′)
Important distinction from the written recipe: use parchment – NOT WAX – paper for baking!
(Delicious recipe!)
Can almond flour be used? Or does it have to be ground almonds?
Do you need the almonds or can you use another nut or no nuts at all? Will it make a difference?
I just made this (second time every making macaroons) and the flavour was delicious! My icing separated though 🙁 Any tips to prevent that from happening? Thanks!
Made this yesterday and all the tips were a great help. Wonderful flavor! But I too had trouble with the filling separating. I want to squeeze in as much lemon flavor as possible (pardon the pun) but too much liquid makes it break. I was thinking next time to try adding a bit of heavy cream to help hold it together (and a bit more sugar), I learned this from making a snazzy lemon buttercream using a recipe from another blog. Also, in answer to an earlier question, I made 1.5″ diameter shells (from a paper template off the internet that works really well under the silpat) and got 25 macarons out of the recipe. Thanks so much, will definitely make this one again.
First of all, you had me at lemon 💕😋
This was my first time making macarons and they turned out great!!!! They were a little hollow, but otherwise I thought they were almost perfect 😁
It’s probably a good thing I don’t always have almond flour kicking around because then I’d be making these ALL.THE.TIME 🤤
Thanks💖
What are your thoughts on using convection, I can do either.
For some reason my macarons puffed up in the oven and then fell down as soon as I took them out. They never puffed back up. They tasted amazing though!
Can i use almond flour?
It’s the same thing 🙂
So I have a couple of questions. First off how would you change the recipe, if you live in high elevation? Second, how would you get the eggs whites at room temperature? Those are my main questions, for this recipe. Because it’s always a pain having to find a good recipe for high elevation.
I have wanted to make macarons, but was a little intimdated. Thanks for the recipe and the clear instructions. I will give these a go.
Are the measurements for the filling correct? I had to add a lot more powder sugar.
Silly question really, while you are resting your piped shells for the 20-40 min, what happens to the remaining batter in the piping bag?
Not silly at all! The batter is OK in the piping bag for up to an hour, but you should seal off the open end so it doesn’t start to dry out. I usually prepare a few baking trays so I can pipe all my batter at once, which I think is the best way to go about it if you have more than one baking pan.
Elizabeth, I couldn’t be happier! My first time making macarons and they came out perfectly. I can’t believe that I am so chuffed that they have little feet. The color is perfect too. The only change that I will make next time is to the filling. I will add only 1.5 teaspoons of lemon juice rather than 1 Tbsp. (Or keep lemon juice as instructed and omit the vanilla extract.) Many thanks for sharing your macaron recipe.