These easy lemon macarons are perfect balance of sweet and sour. Bursting with zesty flavor, these macarons are incredibly fun to make!
Table of Contents
- Why you’ll love these lemon macarons:
- Key Ingredients:
- How to make lemon macarons:
- 1. Sift the dry ingredients
- 2. Make the meringue
- Achieve sturdy meringue
- 3. Mix the macaron batter
- 4. Shape and bake the macarons
- 5. Make lemon buttercream:
- 6. Fill and mature the macarons:
- Macaron Tips for Success:
- Make-Ahead Tips:
- Storing Tips:
- Macaron FAQs:
- Lemon French Macarons Recipe
Why you’ll love these lemon macarons:
Zesty buttercream and homemade lemon curd make these bright yellow macarons burst with citrusy goodness through and through!
This lemon macaron recipe is a perfect way to experiment with flavored macaron shells. If you’re new to making macarons, I highly recommend starting with plain macaron recipe first.
You’ll love these lemon macarons, because they are…
- pleasantly chewy with a soft, creamy filling
- beautiful and impressive treats for celebrations
- way more affordable than store-bought
- and perfect make-ahead treats!
All you need is a solid recipe and a bit of practice to master these dainty treats!
Macaron 101: A Comprehensive Guide
Master the art of French macarons and create your signature flavors!
Key Ingredients:
Measure the macaron ingredients in grams with a kitchen scale. This intentional step leaves no wiggle room for error, maximizing your success!
For the macaron shells:
- Almond flour – Use high-quality fine almond flour, preferably freshly opened package. Old almond flour tend to be oily, causing issues like, thin wrinkly shells. Also, if it smells rancid instead of nutty, toss it and buy a new bag.
- Powdered sugar (aka confectioners sugar, or icing sugar) is another crucial ingredient. And I highly recommend store-bought one, as they have cornstarch mixed in.
- Egg whites – You don’t need to age egg whites for making macarons. Both freshly cracked egg whites and carton egg whites work perfectly fine.
- Cream of tartar – The dry acid is totally optional, but it helps to stabilize your meringue. Stable meringue is the foundation of beautiful macarons. If you don’t have cream of tartar, simply omit it.
- Granulated sugar – Super fine sugar quickly dissolves into the egg whites to create a thick and silky foam. The sugar stabilizes the tiny air bubbles for a sturdy meringue.
- Lemon zest & juice – I highly recommend using a whole lemon.
For the lemon buttercream:
- Unsalted butter – Room temperature buttercream is crucial for fluffy texture!
- Powdered sugar thickens and sweetens the buttercream! Powdered sugar is finer than white sugar for a smooth and silky frosting.
- Salt is the secret to well balanced flavor!
How to make lemon macarons:
Follow this lemon macaron recipe exactly for perfect macarons! Resist the urge to skip steps or substitute ingredients.
1. Sift the dry ingredients
- Sift the almond flour and powdered sugar 3 times. Third time, you may sift it directly into the meringue.
TIME-SAVING TIP: If you have a stand mixer, sift the dry ingredients while the meringue is whipping.
2. Make the meringue
Meringue is the foundation of successful macarons. French meringue is my go-to method when it comes to making macarons.
- Combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form.
- Add lemon juice and yellow food coloring and continue to beat until stiff peaks form.
- Check the meringue. You want to see a nice defined ridges as pictured below.
Achieve sturdy meringue
Slow and consistent speed is key to achieving the sturdiest meringue when it comes to French method. The exact time depends on each mixer. Don’t rush this process. It can take up to 40 minutes to reach stiff peaks!
2023 UPDATE: In the last year, I’ve changed my French meringue technique to combining the egg whites, sugar, salt and cream of tartar from the start instead of adding sugar slowly into lightly whipped egg whites. I found this meringue method works better for macarons.
3. Mix the macaron batter
- Add lemon zest and sift the dry ingredients into the meringue.
don’t deflate the meringue
Adding lemon zest too early on may deflate your meringue due its oil content. That’s why it’s best to add it along with the dry ingredients.
- Fold the dry ingredients into the meringue using a large silicone spatula. Run your spatula down the side of the bowl to the bottom, and then cut through the center of the batter. You don’t have to be too gently, but also don’t rush through the process.
- Test the batter consistency when the batter starts to flow off the spatula. Scoop some batter with your spatula and slowly drop it back into the bowl into a ribbon.
- Slightly tilt the bowl and observe the batter that you just dropped. If the edges of the ribbon dissolve into the rest of the batter within ten seconds, the batter is ready!
4. Shape and bake the macarons
- Transfer the batter into a large piping bag with a round tip. ( I prefer Wilton 2A tip.)
- Pipe the macarons onto parchment-lined baking sheet about an inch apart. Hold the piping bag straight at 90°. Then gently squeeze the batter from the top until the batter spreads into a 1.5-inch circle.
free Macaron template
I made a perfect template for you. Subscribe to my e-mail list and download this custom macaron template for FREE. (This template is perfect for my recipe and super easy to use!)
- Tap the sheet pans to smooth out the shells and remove any air bubbles. Use a toothpick to pop any bigger bubbles. This will give you beautiful, smooth tops! Let the macarons rest for 15 minutes.
- Bake the lemon macaron shells at 300°F (conventional, top and bottom heat) for about 18 minutes, one sheet at a time.
- Cool completely on the baking sheets before peeling them off the parchment paper.
5. Make lemon buttercream:
While the lemon French macarons bake and cool, make the lemon buttercream.
- In a bowl with the whisk attachment, beat the butter until light and fluffy.
- Add the remaining ingredients and beat until well combined. Transfer the buttercream into a pastry bag.
6. Fill and mature the macarons:
- Peel the cooled macarons off the parchment paper and pair the shells by size.
- Pipe a dollop of lemon buttercream on one shell and place the second shell on top. Gently squeeze so the filling reaches the edges. (Alternatively, you can pipe a ring of butterm and fill the middle with lemon curd, if desired.)
- Arrange the filled macarons in an airtight container and refrigerate for 24 hour to mature.
- Bring the matured macarons to room temperature for about 30 minutes and enjoy!
lemon curd
You can use my homemade lemon curd recipe. Simply add 2 tablespoons of cornstarch alond with the sugar for slightly thicker consistency.
Macaron Tips for Success:
- Be sure to use gel food coloring, excess liquid can mess up the meringue!
- Don’t over-mix the macaron batter. Over-mixed batter is runny and shells won’t hold its shape. Check the consistency often!
- French macarons taste the best 1-2 days after making them. This process is also called maturing.
- For more macaron tips, check out my Macaron Masterclass page.
Make-Ahead Tips:
Since macarons taste better on day two, making them ahead is preferred. You can store them ready-to-eat or ready-to-fill.
- Refrigerate the filled macarons for up to 5 days in an airtight container.
- You can freeze assembled macarons for up to 3-6 months. (3 months tops, if you’re selling macarons. And if you’re consuming yourself, you can freeze for up to 6 months.)
- You can also freeze plain shells and fill them later, as needed. Lemon pairs well with vanilla, blueberry, and pistachio buttercream.
Storing Tips:
- Store the filled macarons in a dry, airtight container. If there’s any moisture, it will transfer to the macarons and make them soggy.
- Remove the macarons from the refrigerator 30 minutes before serving. Macarons are best at room temperature!
- Don’t store these delicate cookies in bags. They are more likely to crack or break this way.
Macaron FAQs:
There are several potential causes for macarons not developing feet. For example, excess moisture in the batter, weak meringue, humid environment, shells weren’t rested long enough, or low oven temperature. Check out my macaron troubleshooting guide on how to fix this issue.
If your lemon macarons crack on top, you may need to check your oven temperature. If your oven runs hot, or if it has hot spots, it could cause cracking. Read my troubleshooting steps for cracked macarons.
If you loved these lemon macarons, try these delicious pistachio, s’mores, red velvet, and cotton candy macarons!
Lemon Macarons Video Tutorial
Lemon French Macarons
Ingredients
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
Instructions
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 is all 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 used this 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.
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.
Tips & Notes
Nutrition
This recipe was originally published on May 5th, 2014.
Tasted decent but did not turn out right. I followed the directions, my only thought at where it could have gone wrong was under mixing the batter, but I’m not sure. I’ve made macarons before with a different recipe and they mostly turned out. Mine today didn’t dry all the way, were chewy, had no feet, and the tops were soft and didn’t have that nice crunch.
Hi, Maddy. Sorry your macarons weren’t as great.
This was my first time making macaroons and with your videos and easy to follow instructions they turned out great! Love, love the lemony flavor in the buttercream filling. The filling melds so nicely with the macaron shells. Thank you!
That’s so great to hear, Misty. Thank you for your feedback!!!
I have a question, after I put the lemon juuce and the zest, the egg white starting to get fizzy, then the batter do the same. No feet after bake
Hi, Chau. What do you mean by fizzy? Like the meringue starts bubbling?
Hi Chau, did you add the juice and zest once the egg whites reached the hard peak stage? That’s what I did and turned out great. Good luck in your next batch.
What does the ribbon mean when checking the batter?
Hi, Wendy. Ribbon means the batter falls on itself in ribbon-like pattern, then it dissolves into the main batter. I included a short video on folding the batter and how to check the consistency. The video is in the blog post above. Hope that helps.
1) I added my lemon zest but it just made my shells look ugly. How did you get such a smooth shell without the zest sticking out?
2) How long does it take for the butter to fluff up? I tried but it was just so little butter that the whisk just couldn’t whisk it properly. Should I just beat it by hand? (because the bowls that come with the kitchen aid have a raised middle it doesn’t seem to be able to whip properly)
Hi, Kris. What kind of zester did you use? I use this microplane zester (<- affiliate link), which makes super fine zest. I use the same bowl and I feel like that raised middle actually helps to whip small amount of butter nicely. It usually takes a little bit (about a minute or so) to start fluffing up. I've never tried hand whipping, but you could definitely do that too.
I use a store bought zest. Is it better to grate it by hand?
Oh, I didn’t know you could buy zest. Typically, zest loses its potency really quick, so I’d say freshly grated zest is always better.
this really recipe really works. you just have to kinda nail it and get used to making them in general.
Ditto, Christy! It’s all about the technique and finding your groove. Thank you for your feedback!
A couple of friends and I wanted to make French macarons together but had never made them before. We were really nervous (as macarons are notoriously finicky), but we found this recipe and followed it to the letter and they came out beautifully! Feet on our first attempt! We couldn’t be more pleased. Thank you! 🙂
That’s fantastic, Kayla! I bet you had a great time! Reminded me of the time when I used to bake with my friends. Thank you for sharing your feedback!
Just made these last night, which was my first ever attempt at macarons! Thank for working out all the issues and providing such great guidance! Mine turned out pretty great (FEET!!) for the first attempt! Plus they are delicious and perfect for summer.
Yay, so happy to hear your macaron success! Thank you for sharing your feedback, Brittany!
The recipe is good, I just have 2 things. You say to let them cool on a wire rack BEFORE removing them from the cookie sheet?
And you specify vanilla in the ingredients but I don’t see where it’s supposed to be added in.
The recipe turned out well, but those things threw me off.
Gotta add. I got the macarons out.of the oven. Baked at the temp & time you say. But they are still very goopy and sticky and in my attempt to check them, I wound up breaking several. I put them back in, but I’m really disappointed.
Do you have a gas oven or electric? Becuase temps and times differ, and I think specifying which one you use helps the process so people know it wont be exactly the same for others.
Hi, Megan. Sorry my directions were confusing. I can see how cooling the baking sheet on a wire rack is confusing. 🙂 And as for vanilla extract, I had it in the original recipe, but since any additional liquid affects the batter, especially in humid climates, I removed it. And it looks like I forgot to remove it from the directions. Thank you for pointing those out.
As for oven, I bake the macarons in a regular electric oven without fan. I have no experience with gas ovens. That said, EVERY oven is different (whether it’s electric or gas, conventional or convection) and the temperature could fluctuate up to 50°F up or down. And that’s why I highly recommend getting an oven thermometer to check how your oven heats. You can read more about it in this post.
Thank you so much for your feedback. I’ll update the recipe to reflect these details.
I’ve made this recipe dozens of times and it’s turned out amazingly every time EXCEPT for when I’ve used a gas oven. I was never able to figure out why, but even after I made sure the temperature was accurate they never cooked right.
Hi, Katie. Thank you for your comment. When I was shopping for a new oven last year, I read that gas ovens are finicky when it comes to baking. No idea what may be the problem, but I stick to electric oven. 🙂
Well, first let me say thank you for posting the videos. Those are very helpful for a first time macaron baker. I have been wanting to make these for a long, long time. Your recipe had the almond flour and the confectioner’s sugar in grams. I don’t deal in grams so I converted it to cups based on the conversion table on the internet. When I was making them, I could tell that it wasn’t enough flour but I followed the directions to a t. When folding, I could also tell that it was off but since I followed the directions, I just went ahead and baked them (after resting which took 1 1/2 hours). Well, they came out as cookies. Good lemon cookies but not macarons by a long shot.
So I went back to this site and read more reviews. Lo and behold, way down on the reviews, you posted the recipe in cups. and it didn’t match the internet conversion at all. The internet said 100grams is 1/2 cup and 50 grams is 1/4 cup. Well, you said to use 1 cup (not 1/2 cup) of almond flour and 3/4 cup of confections sugar (not 1/2 cup). Well….no wonder mine didn’t turn out. I am so disappointed that I did all the right things and the reason it didn’t work out was because of your recipe not being correct. So disappointed.
I need to add to my review. Per checking grams/cups on the internet. If you say 1 cup of almond flour, that is equal to 150grams (not 100 grams as per your recipe) and if you say 3/4 cup confectioners sugar, that is equal to 97grams (not 100 grams as per your recipe). I just wanted to put that on there from reading it. I am disappointed because mine came out like cookies but they do have a good flavor so if I do it again with the CORRECT amounts of flour and conf. sugar, they should be good.
Hi, Colleen. I understand how disappointing it is when you have a macaron fail. Believe me, I know that feeling all too well! But it completely baffles me how you came to conclusion that my recipe is all wrong when you didn’t actually followed it. When I provide metric and volume measurements for my recipes, I don’t just convert it by googling it. I actually put a measuring cup on a scale, fill it with the ingredient and weigh it. I have no idea what website you’ve consulted to find the volume info for the dry ingredients, but I just googled 1 cup of almond flour in grams, I got 2 websites that tell me 1 cup of almond flour equals to 96 grams. So, it seems like my measurements are not that far off, are they?