4.6 from 5 votes
Lemon 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
  • 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
  1. Either Line 2 small baking sheets with the silicone mats OR with parchment paper. If using wax 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.
Recipe 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. It took me 6 attempts after we moved to get this right - so be prepared for overcooked batches. 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.