Gourmet Made Deliciously Simple

Lemon French Macarons

My easy to follow step-by-step directions will guide you to these pretty lemon macarons with zesty lemon buttercream. A short video is included!

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

[I get a lot of questions about this white serving dish. I bought this particular one at a local thrift store, but I found similar one on amazon.com.]

Sometimes I feel fortunate that we don’t have any bakeries close by that sells French macarons. I probably would be spending way too much to satisfy my cravings.

Instead, when the craving hits, I bring out my mixer and get to whipping the egg whites. Did you know that you can make these delightful confections yourself way cheaper than $2/each?

Yeah, sounds pretty exciting, but you might have been putting it off because it’s too difficult, or intimidating. Well, fear no more! I’ve made a short video tutorial to show you how I fold my French macaron batter to make perfect little macarons!

Lemon French Macarons-4

In this video, I wanted to show you how the batter consistency changes with each fold. Therefore, I opted not to cut anything out, but instead I simply sped up the folding process in some places. The whole folding process took about 3 minutes.

UPDATE: I also made this full video tutorial to show you the entire process of making macarons. Hope you find it helpful.


I hope after watching the video you’ll start whipping those egg whites and sifting the almond flour!

Lemon French Macarons- perfect spring-flavored confections with zesty lemon buttercream that you can make right at home with my new video tutorial!

I’m personally not a huge fan of basic buttercream. But I’m totally head over heels about this lemon buttercream. It’s so light and zesty, sour, yet sweet. Absolutely awesome filling for my lemon french macarons.

Oh by the way, french macarons taste way better on 2nd or 3rd days. The flavors from the filling really soak into the shells and the whole thing becomes just absolutely heavenly! And the bonus, it won’t break the bank! It’s always cheaper and better when it’s homemade!


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Lemon French Macarons

My easy to follow step-by-step directions will guide you to these pretty lemon macarons with zesty lemon buttercream. A short video is included!

Yield: About 25 filled macarons

Cook Time:20 min

Total Time:2 hours (including resting and cooling time)


For macaron shells:
  • 100gr almond flour
  • 100gr powdered sugar
  • 70gr (1/3 cup) egg whites
  • ¼ teaspoon cream of tartar
  • 50gr sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon lemon juice
  • Yellow gel food coloring
For lemon buttercream:
  • 3 tablespoons (40gr) unsalted butter, softened
  • 1 cup (130gr) powdered sugar
  • 2 teaspoons heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Helpful Equipment:
• Pastry bag with Wilton Extra Large Round Tip #1


  1. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add lemon zest, lemon juice and yellow food coloring. Beat on medium speed for one more minute. (Watch this meringue video for more information.)
  3. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
  6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
  7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
  8. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  9. Let cool the macarons on baking sheets for at least 15 minutes, and then remove from the baking sheets onto a wire rack to cool completely.
  10. While macarons are drying, prepare the lemon buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, lemon juice, lemon zest and salt and beat until well combined.
  11. Transfer the buttercream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
  12. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
  • For additional tips and notes, read the post above.
  • For more tips and visual troubleshooting guide, check out this post.
  • You can now watch a full macaron tutorial video here
All images and text ©Shinee D. for Sweet & Savory


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  1. Can you advise on what pastry bag to use? (I’m ordering online right now… found the flour and powdered food coloring!) And what size tip to pipe through, or no tip?
    I have a reusable bag (if I can find it) but it looks like you used a disposable one. Loved the idea of filling it in a glass. For me, the daunting part is not whipping the eggs whites or folding in the flour, but rather the whole pastry bag thing!

  2. I might not see this in time because I’m doing a little last minute baking, but I was wondering what type of lemons you would use in this recipe?

    Rating: 5
  3. I wonder if I can use liquid food coloring?

  4. I can’t wait to make them! Can I substitue caster sugar with raw sugar?

  5. I used to make this recipe all the time and it was perfect. I book marked it to my phone browser. Now I come back after a few months and it’s not working for me. I don’t recall things being in grams? Did you change it??

    • Hi, Samantha. I did update the recipe and listed everything in grams only. Did you use to measure everything by cups? If so, here’re cup measurements for you.
      1 cup (100gr) almond fl our
      3/4 cup (100gr) powdered sugar
      2 large egg whites (about 70gr)
      ¼ teaspoon cream of tartar
      ¼ cup (50gr) sugar
      1 teaspoon lemon zest
      ½ teaspoon pure vanilla extract
      ½ teaspoon lemon juice
      Yellow gel food coloring

      • Yes, THANK YOU SON MUCH!!

      • oh this is so frustrating!! I am making this for the first time and I thought it didn’t look like enough batter but I followed your directions. I went online to convert grams to cups and it said 100grams is 1/2 cup not a full cup that you posted here. Same for the powdered sugar. I am still waiting for them to be ready for the oven so not sure how they will turn out but definitely the amounts were wrong. I hope that in the future, you will post not using grams.

        • Hi, Colleen. Not sure what website you’ve used, but when 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. Most of my recipes include both metric and volume measurements, but for my macaron recipes I decided to only share metric measurements, because precision is utmost importance in macaron success. And if you’re serious about making perfect macaron, I highly recommend using a scale to weigh all the ingredients to up your chances for perfect macarons.

  6. Thanks so much for the detailed instructions and visual aids! I’ve made macarons following your recipe three times and all three times they turned out absolutely perfect—visually indistinguishable from the expensive ones at specialty bakeries but fresher and more flavorful. All three batches received rave reviews from everyone who tried them. I tried a different citrus variation each time (lemon, blood orange, and lime) using your basic ratios and they’re so yummy I can’t decide which is my favorite!  Thanks for making an intimidating bake so accessible!

    Rating: 5
  7. Just made these tonight and they turned out perfect and tasted delicious! Thanks for sharing!

    Rating: 5
  8. Love this recipe! I want to make matcha shells, can I just use the normal macaron batter and add a small amount of matcha green tea macarons?Thanks for sharing!

    Rating: 5
  9. I just started to make macarons and I’ve done 3 batches, different flavored creams, but same shells. I do have to say that I’ve tested 3 different flours, using a new one on this one and I’m not sure if it was the flour, the zest, the lemon liquid or what, but these had multiple issues. I folded the batter and got the nice figure eight so I stopped, dumped into my piping bag and began squishing em out. I actually ran out of batter before I got to the final row(I have the Michael’s Wilton silicone pad), They did get feet, but even after 20 minutes of baking @ 300 degrees, they still stuck. I let them rest 30 minutes to let them cool, but they still stuck. The bottoms were still very sticky. I’d have to say unfortunately these were the worst of the batches 🙁 . I’m not sure if I’ll do this recipe exactly next time, but we’ll see. I’ll probably try them one more time with the better of the three flours I have. :).

    Rating: 2
    • Hi, Sean. Thank you for your detailed feedback. I personally never liked baking macarons on silicone mat, I’ve tried specific macaron mat, regular silicone baking mat, etc. But they never peel off nicely, and baking usually takes longer. Maybe try parchment paper next time and see how it turns out?

  10. Hi, I’ve made this recipe twice and both times the batter has come out dense. I was unable to get proper form or feet, instead the macarons came out looking like yellow domes. I even broke a spatula mixing the macaronage the first time. Any ideas on what I could be doing wrong?They taste really great though :/ specifically the lemon butter cream

    Rating: 2
    • Hi, KJ. Sorry about your spatula. I’m surprised that your batter turned out soo thick. I wonder if the ratio for dry and wet ingredients were off. Did you weigh the ingredients, including the egg whites?

  11. What kind of almond flour do you use in this recipe? Seems like half the sites I read say to use Bob’s Red Mill and the other half prefer to make their own from blanched ground almonds. What do you recommend?

  12. HiI
    I was hoping I can get some help. I’ve tried this recipe two times, but couldn’t get it right. The first time, when it came to the macaronaging, the batter would remain super thick. I literally sat there mixing for 45 minutes, and the mixture would remain stuck on the spatula. I baked them anyways, and they pretty much came out as lemon cookies that looked like small pieces of bread.
    Then the second time, the batter was still pretty thick and still stuck to the spatula. I did 55 rotations of macaronaging, and just stopped there because I didn’t want to be mixing for 45 minutes again. I went ahead and baked them, and they looked a lot better. There was small feet on the cookies. However, they all cracked on top and still had the “nipples” from piping. Any ideas of what I’m doing wrong?
    Note that I did see somewhere else that you mentioned being off by 3-5g of egg whites would throw things off. With two eggs, I came out to 65 g of egg whites and didn’t feel like cracking another egg just for another 5 g. Maybe that could be it as well? Thanks for your help!

    • Hi, Justin! Yeah, I tried to replicate the thick batter issue myself, and in my testing, I learned that 5gr of egg whites (I know it sounds ridiculous!) does affect the texture of the batter. When I purposely put less egg whites, my batter never thinned and stayed thick no matter how long I folded. Just curious, are you using large eggs? I’m in the U.S., and use store-bought large eggs for my macarons and 2 eggs yield about 69-71gr of egg whites.

  13. Hi there!
    In the past, I’ve stuck with a tried and true recipe for macaron shells, which I’ve had lots of success with. That was basic though, with no flavor in the shell. Now though, I’ve been commissioned to make lemon macarons for a baby shower! I tried your recipe twice this week, and both times I’ve failed. Hoping you can give me some guidance as to what I’m doing wrong 🙂
    The first time, it was a super hot and humid day, and my macarons cracked and never got feet. I assumed that was due to the heat and humidity, so last night, I tried it again with the air conditioning and fan on. While they did get feet, they turned out a bit wrinkly on top, and not matte at all. Any ideas as to what I could be doing wrong? If it’s too much moisture in my batter, would I be able to omit the vanilla? Thanks! Really want to succeed at this one, rather than having to go back to the basic almond shell.

    • Hi, Becca! So sorry the recipe didn’t turn out for you. It does sound like you’re having issue with humidity, because whinkled soft shells are typically due to too much moisture in the batter. In your case, since it sounds like you’re in relatively humid climate, I suggest aging the egg whites and omit vanilla extract. And make sure to use powder or gel food coloring, and avoid liquid food coloring because it’ll add more moisture. Also, you can still enjoy lemon macarons with plain shell but with zesty lemon buttercream. If you let the filled macarons mature in the fridge 1-2 days, the shells will absorb the flavor from the filling. Hope this helps. Becca. And good luck!

  14. Ever since we traveled to NOLA last year, and tried macarons for the first time, I wanted to try to make these. I followed your recipe and they turned out great!! My first time making buttercream too. I am not a big “zest” fan, so I may try to omit that in the future, but I know now I can make these and cannot wait to try other flavors! Thank you for the videos too. They helped.

    Rating: 5
  15. My question is only about the filling, not the whole macaroon. Could the lemon filling be used as a filling in molded chocolates? and if so, could a little food coloring be added to the filling? and how much filling does this make?

    • Hi, April. I think you could use the filling in molded chocolate, and yes, you can definitely add food coloring. This recipe makes about 1/3-1/2 cup of filling.

  16. This was the first macaron recipe I ever tried! They were amazing. The first time I ever had macarons was from Laduree in Paris, so…Thanks for sharing!

    Rating: 5
  17. Hello!! Please where did you get that plate from the first picture?? Thank you!

  18. First time I attempted macarons and friends and family couldn’t believe they weren’t baked professionally! So good! Thanks

    Rating: 5
  19. These needed more almond flour ~120 grams and less lemon juice. Otherwise the batter is too wet and doesn’t rise properly.

  20. how do you not make a peak on your macaron when your piping? 

  21. Is there any other flour you can use instead of almond flour?

    • Hi, Cynthia. I’ve never tried making macarons with anything other than almond flour, with an exception of pistachio macarons where I used a mix of almond and pistachio flour.

  22. Hi Shinee!

    I am about to attempt macaroons for the first time, and I live at 7000ft elevation. Are there any adjustments I need to make for high elevation?

  23. Hi, I’m about to make these but I won’t be adding the food coloring. Will that affect the macarons in any way? Will I have to change something in the recipe or is it fine if I just omit the food coloring? Thank you.

    • Hi, Heesung. No, food coloring won’t affect the texture of the macarons. They just won’t be yellow, that’s all. Hope yours turned out good. Keep us posted. Thanks!

      • Hi again! I just made these again and followed the recipe exactly except with liquid food coloring and they came out perfect except they were a little wrinkly on the top. Is there any way to fix that? Thanks

        • Hi, Heesung. The thin wrinkly macaron shells mean the batter had excess moisture. And it sounds like liquid food coloring is the culprit. How much did you add? I highly recommend using gel or powder food coloring for macarons for this very reason. Hope this helps.

  24. About the buttercream, mine may have curdled or ‘broke’ and not sure what could have caused it. I did add yellow gel coloring. Could that have been it or perhaps overmixing?

    The consistency is not completely smooth.
    Any ideas?

    • Hi, John. I don’t think gel food coloring would cause the texture change. How soft was your butter? Maybe it was too soft and curled when you added lemon juice? I think if you stick it in the fridge for bit, the texture would improve. Sorry for my tardy response.

  25. We tried this recipe and we had troubles with the final steps. When we added the lemon juice and vanilla it became very thin and when we added the dry ingredients it became soupy, we added the right amounts and weighted the ingredients can you tell us what might have gone wrong?🤔😞

    • Hi, Amelia & Lexi! How much lemon juice and vanilla extract did you add? So you whipped the egg whites till hard peaks and added lemon juice and vanilla extract. And are you saying that after that the whipped egg whites became thin and runny? That never happened to me. There could be 2 possibilities I’m guessing happened. 1. The egg whites weren’t whipped long enough and they were not reached hard peaks. You should be able to flip the bowl with egg whites upside down and egg whites would stay in. 2. You may have accidentally added too much lemon juice or vanilla extract. Hope this helps.

    • The same happened to me!!!

  26. I thought macarons were supposed to be made with aged egg whites? I made this recipe just now, but aged my egg whites because so many recipes call for that. I didn’t realize this recipes doesn’t call for aged whites. Unfortunately thats probebly why mine didn’t turn out. not enough moisture, so the batter remained gritty no matter how many times I folded it. So sad!!!

    • Hey, Melanie, so sorry for your experience. Yeah, I never age my egg whites, and I believe it’s not an absolute must for perfect macarons, as long as you don’t live in a super humid climate. Hope you’ll give it another try. Let me know if you do. And thanks for leaving your feedback.

  27. When I was folding the batter, I noticed that it was very gritty. I also used normal food coloring instead of gel food coloring. Could that have changed the consistency of the batter?

    • What kind of almond flour did you use? Was it fine powder like, or with large grains? Homemade or store-bought? I don’t think adding liquid food coloring will make the batter gritty.

  28. I made these a few weeks ago, and they were absolutely delicious! I’m not very experienced with macarons, in fact, this was the first recipe of them I’ve made, but they actually turned out beautiful and with a perfect, sweet, lemony flavor! They were very soft and decadent, but also melt-in-your-mouth, just how I think a macaron should be! I definitely recommend these! I am looking forward to making your chocolate macarons soon! Thanks, Shinee! 

  29. I absolutely love this recipe and I made it successfully before but the second time I did it the macarons were very soggy/ the batter was runny. I don’t know what I did wrong as I am an amateur with these.

    • Hi. It sounds like the meringue might not have whipped long enough, or you may have folded the macaron batter for too long making the batter too thin.

  30. I LOVE this recipe! It’s so simple to follow and delicious! I want to make them plain vanilla – can I just omit the zest and juice? 

  31. I’ve used a few macaroon recipes from different websites and it was succeed but I tried your recipe. My macarons turn out cracks on every single one. I always weight everything for my baking but I noticed that when you add lemon juice and Vanilla extra that will add extra moistures with the amount of flour and the amount of the powered sugar from your recipe. Your recipe may need some adjustments.

    • Vickie, extra moisture isn’t the main reason macarons crack. If your macarons has thin wrinkly skin with cracks then it’s probably due to excess moisture. If you’ve looked at my Visual Macaron Troubleshooting guide, you can tell the difference of crack on those. I can’t tell much specifics in your case without actually seeing it. If you want, feel free to send me a photo.

      As for the quality of the recipe, it’s the most made recipe on my site and many people have made it with success. You can check out my community page where you’ll see ton of them from my readers. That being said, as you may know, macarons are finicky. Absolutely anything could go wrong, and they can be a flop. It certainly happens to me more times than I’d like to admit. 🙂 Sounds like you’ve got some trusted recipe in the past, hold onto them. It might be the best one for your climate.

  32. HI Shinee, I just tried your recipe but it was unsuccessful. I used the Digital Kitchen scale to measure the almonds flour, the powdered sugar and the egg white. I notice that your recipe use more almonds flour than powdered sugar. I compared to some other macarons recipe sites that I always use and it looks like they seem to have more powdered sugar than almond flour. Is there a reason why your recipe use more almond flour than powdered sugar? Do you know why my macarons cracks?

    • Hi, Vickie! Sorry to hear your didn’t turn out. My recipe calls for equal amount of almond flour and powdered sugar (weight-wise). When I developed this recipe, I didn’t based off of other recipes, so I can’t tell you why. This proportion works best in my opinion. There’re number of reasons macarons can crack. Have you seen my Macaron 101 post? I’ve included visual troubleshooting guide, which may help you find the culprit to your issue. But let me know if you need further assistance.

  33. Hi Shinee! I’ve made this recipe tons of times with success flavor-wise. However, my macarons sometimes end up being a lot less yellow then when i put them in the oven. They turn out either dark yellow or even light brown. I’ve tried your trick with the tray on top but i normally give up because when I make macarons i normally make them in big batches so i normally put 2-3 trays in at once so the empty tray tends to slow down the process. Any other tips?

    • Hi, Lauren! Sorry for delayed response. I’m taking some time off and hasn’t been here for a few days. I have no tips other than rotate the trays in the last 5 minutes or so? But personally I bake one tray at a time. Hope this helps.

    • Hi Lauren – I’ve read that most colorings that we get here in the states is not heat proof, so they will either fade a lot or if something is supposed to be pink for example, it will actually turn brown due to the temperature [i’ve piped beautifully pink macarons, only to pull out icky brown ones from the oven]. I’ve had success with Americolor gel paste just recently, with yellows and greens. Do a google search on ‘bravetart & avoiding brown macarons’ for a thorough explanation.

      • Hey, Gigi, thanks so much for your input! I didn’t know about it. I’ve always used Wilton’s gel food coloring, which worked great, but lately I switched to McCormick’s powder food colorings. The yellow one worked beautifully!

  34. Success! Great tasting recipe. Easy to follow precise instructions, Love the videos.Thank you for sharing!

  35. Lemon curd is awesome in lemon macarons too and it isn’t nearly as difficult as it sounds. One you make a lemon curd, you can then make any type of curd, such a passionfruit curd, blackberry curd, etc. I like them much better as a filling than any type of butter cream but my I have to perfect my hollow shells before I can be really impressed by any of my fillings. Also, HUGE fan of white chcolate ganache and just recenty use crème de banane white chocolate ganache for some minion macarons I made for my daughter’s teacher. That ganache was to die for!! 

    • I love homemade lemon curd, Dani. In fact, I have a recipe on my blog too (right here). I’m not a huge buttercream fan, but this lemon buttercream is honestly the best! I’ll have to add a little bit of lemon curd into the mix though. It’d be just so good! Great idea, Dani! And what? Crème de banana white chocolate ganache? That sounds insanely good!!

  36. Just made these, they never got runnier? In the video you mention you might have 2-3Tbsp extra of almond flour/powdered sugar mixture after sifting, so are you to re measure it then? Or did I beat the egg whites too much or…. The batter still taste good but they never smoothed out.

    • Hi, Yvette. I don’t re-measure the dry ingredients after sifting. When you measured almond flour and powdered sugar, did you go by cups or weigh them on a scale? If you had measured by cup, it’s possible you added a tad bit more dry ingredients. If the batter is still too thick, you can add a little bit of egg white (no need to whip it) to thin it out. But add a little bit a time. Hope this helps. Let me know how they turn out.

  37. There are some recipe use 1 cup of power sugar and 3/4 cup of almond flour. What is the different? BTW, it looks really good and I’m gonna try it this week.

    • Hi, Abby. I can’t say for sure what’d be the difference. People develop recipes with different ratios, and the only way to find out is to try them. Sorry for not being able to provide much more help on this. Let me know you try it.

  38. Hello,

    Is the 300 degrees a regular oven setting or a convection oven setting?

  39. Thank you for posting. My first try failed and your 101 article explained I over mixed. My second try turned out perfectly!  But I now know how much sugar I am eating.  Wishing for a ‘diet’ version…

    • Hey, Albert! So glad my 101 guide helped you with your issues. And congrats on your macaron success!! I know if you find a ‘diet’ version let me know, because I’d love to know too. 🙂 In all seriousness though, I’ve received comments from other readers that my recipe has less sugar than most macaron recipe out there. Thanks for coming back and leaving your feedback!

  40. Hi Shinee,
    I love the tray that you display the lemon macarons on in the first photo, where they are displayed in rows. Was wondering where you got it from.? I live in Australia so I may not be able to get it but just curious. Thanks for the tips on macarons., I have made some but there is room for improvement.!
    Cheers Nichola 

    • Hi, Nichola! I found that tray at a local thrift store, it was a great find for sure. Hope you keep making those macarons, practice makes it better. 🙂

  41. These are soooo good! Thank you Shinee for sharing this recipes with us! I also tried making lime macarons using the same method, turned out perfect, I loved both flavors! Plz post more flavors! 

    • Mmm, lime macarons sound amazing! So glad you got to try these and loved it. I have lots of other flavors on the blog. You can check them all out here. More flavors are also coming. Stay tuned. 😉

  42. Hi! I’m Olivia and I tried making these for the first time and they turned out great, but mine had little bits of almonds from the almond flour. Is this something I can fix or not? Thanks!!

    • Hi, Olivia! So glad you’ve tried and love the recipe. I have to ask couple questions to answer your question. What kind of almond flour did you use, homemade or store-bought? If you made your own almond flour, I’d suggest to process it a bit more so it’s finer. Also, don’t skip the sifting steps, because it’s imperative for fine-textured macarons. You should toss (or save for cereal or smoothie) the chunky bits of almond flour that’s left in the sifter. Hope this helps. If you got some photos, I’d love to see them. Share on Instagram with #sweetandsavorybyshinee. 🙂

  43. Hey, thanks for this great recipe! I was curious if you can substitute the lemon buttercream filling with a different type of buttercream or filling? Also, does his recipe work well in high altitude? Otherwise, this recipe has been excactly what I have been looking for!

    • Hi, Allison. Yes, you can use any buttercream or filling as you wish. Unfortunately, I can’t advise on the altitude, as I’ve never tested this recipe in that climate. If you try it, let me know how it works out, so others in high altitude would know in the future. Thanks!!

      • Today I tried making the macarons (For the first time) and they are delicious! They made perfect feet and had delightful flavor. The only problem that occured is the batter seemed quite thick, no matter how much I folded it, and as a result the tips from the top of the shells stood up a fair bit. But otherwise I highly enjoyed this recipe and will be sure to make these macarons again.

        • Congrats, Allison. So glad to hear your first try was a success! And it’s so interesting to hear that the batter was thick. I’ve gotten similar comment on my other macaron recipes, and I couldn’t recreate the problem. Maybe the high altitude is the culprit. I’ll have to follow up with other commenters to investigate further. Thanks for coming back and letting me know.

  44. Hello, thanks for sharing this recipe. Mine turned out with feet and all, but I thought the macaroon was a bit chewy. I don’t know if it was because i followed the cup measurement. I looked at the ratio of the cup measurement and the Gram being inconsistence. You called for a cup of flour say 100 gr, the 3/4 cup of powder sugar and also stated 100gr. Not sure which one is correct. Can you please clarify. Thanks. The filling was amazing though. I want to get the shell right.

    • Hi, Vivian. Thanks for trying my recipe. What do you mean by chewy? Like sticky chewy or something? In my opinion, french macarons are meant to be chewy but in a good way. The measurements are correct both by cup and weight. The reason for discrepancy is due to density. 1 cup of almond flour won’t weight the same as 1 cup of powdered sugar. This also applies to all dry ingredients in general, that’s why it’s best to weigh the dry ingredients. And I’m so glad to hear you loved the filing, I love that lemon buttercream so much, and I’m not even a buttercream fan. 🙂 I have a few other detailed posts regarding making macarons that you may find helpful for your next batch: French Macaron 101 and 8 Tools You Need to Make Perfect Macarons. And please don’t hesitate to ask any more question.

  45. Hi! I’m a huge fan. can i double the amount of ingredients to make more batches of macaron? Is that a good idea? I’m going to host a party and i need at least 150pcs- 200. Thank you

    • Hi there! If this is your first try at making macarons, I wouldn’t recommend doubling the recipe. If you’ve already familiar with the technique, I think you could. One thing I would suggest is to fill the pastry bag with half of the batter at a time, because while you’re piping the macarons, you’re squeezing the batter, which thins it out a bit. And have fun baking them. Sounds like you’re going to have a fun party! 🙂

  46. Made macaron using your recipe tonight. The macaron came out a bit chewy after baking for 19 minutes. I wonder why. Using Wilton yellow gel food coloring but the color turn out more like over bake color. Could you advise me on this?

    • Hi, Ploy! How chewy were the macarons? Like sticky chewy, or tough chewy? In my opinion, you kind of want the macarons to be on chewy side, but it’s a good kind of chewy. As for the color, did the macarons turn brownish? It might have been over-baked, or maybe your oven runs a bit too hot. Next time, I’d try increasing the amount of coloring, and then shielding the macarons from the top by placing another rack with an empty baking sheet above the macarons. Hope this helps.

  47. Hey there! I tried this recipe but the only difference is that I increased the portion for each ingredient in the batter by 1.5x. 
    This was my second time making macarons but sadly, it failed. My macarons have no feet!!! 🙁 
    Is there any reason(s) why the feet failed to develop? 

    Thank you so much! 

  48. Thank you for posting such an easy yet AMAZING recipe! I’ve always heard that French Macarons were a little testy so I was completely expecting a first failed attempt but these were awesome!! They were the perfect consistency thanks to your photos and your directions! Thank you for sharing such a great recipe! For one batch, I added strawberry jam to the icing mixture and so good. There are so many possibilities with this recipe! Thank you again!!!

  49. Hi there! I loved the recipe and it was super easy to follow. I was wondering if any of your test batches came out brown around the edges? I just pulled mine out from a 300* oven only after 15 minutes and most, if not all, of them are brown around the edges. On my next batch should I lower the temperature or possibly leave them in for less amount of time? Thanks again! 

    • Hi, Liz! So glad you tried and loved my recipe. Browning is usually due to high oven temp. It’s pretty common for an oven to vary 50 degrees, so it’s possible your oven runs hotter than specified. So I’d suggest to bake the macarons 25°F lower than the specified temp and see if it helps with browning. Hope this helps. And if you happened to have a photo I’d love to see it. You can share it on social media with #sweetandsavorybyshinee, or simply e-mail me.

  50. Hi, i am just starting to learn to make macarons. i will try your lemon ones. They look fabulous. Where did you get the ceramic holder from? super cute. Thanks