Easy Lemon Macarons: Step-by-Step Recipe ~Sweet & Savory (2024)

By Shinee

Prep: 1 hour hr

Cook: 20 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 20 servings

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For macaron shells:

• ▢ 100 g super fine almond flour Note 1
• ▢ 65 g powdered sugar Note 2
• ▢ 70 g egg whites at room temperature Note 3
• ▢ 75 g super fine granulated sugar Note 4
• ▢ ¼ teaspoon cream of tartar optional Note 5
• ▢ ¼ teaspoon coarse kosher salt
• ▢ ½ teaspoon fresh lemon juice Note 6
• ▢ ¼ teaspoon yellow gel food coloring Note 7
• ▢ 1 teaspoon lemon zest

For lemon buttercream:

• ▢ 80 g unsalted butter at room temperature
• ▢ 130 g powdered sugar sifted
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 1/8 teaspoon coarse kosher salt

Helpful Equipment:

• ▢ Pastry bag with Wilton Extra Large Round Tip #1

To make macaron shells:

• Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.

• To prepare dry ingredients,sift together almond flour and powdered sugar twice.Note:If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.

• To make meringue,in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)

• When the meringue reaches soft peaks, add lemon juice and a few drops of yellow gel food coloring.

• Continue beating the egg whites on the same medium low speed until hard peaks form.Visual cues:Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.

• To make batter, add lemon zest and sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight.To test,take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again.Be careful not to over-fold the batter. (TIP:Making french macarons isall about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)

• To pipe macaron shells,transfer the batter into a pastry bag, fitted with a round tip. (I usedthis Wilton 2A tip.)

• Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2:Download my free macaron template. Simply pipe the batter to fill inner circle.)

• Tap the baking sheets firmly on the counter(or using your hand)a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.

• Let the macarons rest on the counter for 15 minutes before baking.

• To bake,working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP:To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP:It’s always better to slightly over-bake macarons than under-bake them!)

• Cool macarons complete and then remove the shells from the parchment paper. (TIP:Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

To make lemon buttercream:

• In a mixing bowl with a whisk attachment, beat the butter until fluffy. Then add powdered sugar, lemon juice, lemon zest and salt and beat until well combined.

• Transfer the buttercream into a pastry bag fitted with either round tip (Wilton 10) or star tip (Ateco 869).

To assemble macarons:

• Pair the cooled macaron shells by size and arrange them on a wire rack.Line them up so that bottom shells are upside down.

• Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.

• Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.

• To serve, bring the macarons out about 30 minutes prior to serving.

• Store the macarons in the fridge in an airtight container for up to 5 days, or freeze for up to 6 month.

Note 1:It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.

Note 2: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.

Note 3: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.

Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.

Note 5:Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!

Note 6: I highlyrecommend freshly squeezed lemon juice.

Note 7:I used Wilton Buttercup Yellow Gel food coloring.

Note 8: You can easily double this macaron recipe.

GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.

Nutrition

Course: Dessert

Cuisine: French