Lemon Macaron Recipe

Last Updated on February 18, 2021

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best 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!

I’m sharing all the tips and tricks you need to make gorgeous lemon cookies successfully.

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 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.

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!

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.

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best 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.

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best 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.

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!

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.

This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!

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:

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

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
Yield: 12 Macarons

Lemon Macarons

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 30 minutes

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

  1. 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.
  2. Mix together the ground almonds, powdered sugar and zest in a medium bowl. Whisk together until smooth and set aside.
  3. 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.
  4. 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.
  5. Transfer the batter to your piping bag, and holding the bag vertically, pipe the batter into the centre of each circle.
  6. 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.
  7. 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.
  8. For the filling, cream the butter then whisk in the powdered sugar, lemon juice and vanilla extract until smooth.
  9. 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:

12

Serving Size:

1 Macaron

Amount Per Serving:Calories: 183Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 86mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 3g

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This Lemon Macaron Recipe is will help you learn how to make macarons for beginners with easy and detailed instructions for the best macarons!

35 thoughts on “Lemon Macaron Recipe

    1. 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.

  1. 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!

  2. 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

  3. 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.

    1. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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💖

  10. 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!

  11. 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.

  12. 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.

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