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Home » RECIPE » Desserts » Lemon Macarons

Lemon Macarons

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By: Shinee Published: 4/08/2022Updated: 4/08/2022

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These lemon macarons are perfect balance of sweet and sour. Bursting with zesty flavor, these macarons are incredibly fun to make!

Lemon macarons arranged on a white serving platter.

I bought this wavy serving dish at a local thrift shop years ago, but here’s a similar dish on Amazon.

Table of Contents

  • Why you’ll love this recipe:
  • Key Ingredients:
  • How to make this recipe:
  • Macaron Tips for Success:
  • Make-Ahead Tips:
  • Storing Tips:
  • FAQs:
  • Video:
  • Lemon French Macarons

Why you’ll love this recipe:

Master your basic macaron skills with my easy macaron recipe. Then experiment with this recipe for lemon macarons. It’s a perfect way to step into the world of flavored shells.

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!

Lemon macarons filled with ruffled buttercream.

Key Ingredients:

Measure the macaron ingredients in grams with a kitchen scale. This intentional step leaves no wiggle room for error, maximizing your success!

Ingredients in individual bowls for macaron shells and buttercream.

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 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 this recipe:

Follow this lemon macaron recipe exactly for perfect macarons! Resist the urge to skip steps or substitute ingredients.

1. Make the meringue

Beautiful macarons start with a sturdy meringue!

  1. Slowly whisk the egg whites until foamy and stir in salt and cream of tartar.
  2. Then slowly add granulated sugar, a tablespoon at a time, while whisking the meringue until it reaches soft peaks.
  3. Add lemon juice and yellow food coloring and continue to beat until stiff peaks form.
  4. Check the meringue. You want to see a nice defined ridges as pictured below. Add lemon zest and beat for about 30 seconds to incorporate it.
Step by step photos of mixing meringue.

Tip

Adding lemon zest too early on may deflate your meringue due its oil content. Be sure to add it after the stiff peaks form!

2. Make the macaron batter

  1. Sift the almond flour and powdered sugar 3 times. Third time, you may sift it directly into the meringue.
  2. Then using a large silicone spatula, fold the dry ingredients into the meringue. 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.
  3. When the batter flows of the spatula, start testing the batter. Scoop some batter with your spatula and slowly drop it back into the bowl into a ribbon.
  4. 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!
Step by step images of mixing yellow macaron batter.

Tip

My “10-Second Test” for macaron batter consistency:

  • Scoop some batter with your spatula.
  • Slowly drop it back into the bowl into a ribbon.
  • Then 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!

3. Shape and bake the macarons

  1. Transfer the batter into a large piping bag with a round tip. ( I prefer Wilton 2A tip.)
  2. 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. (TIP: Download my FREE macaron template.)
  3. Once all the batter is piped, tap the sheet pans onto the counter to remove any air bubbles. Use a toothpick to pop any bigger bubbles. This will give you beautiful, smooth tops! Let the macarons rest and form a thin skin on top.
  4. Bake the macarons at 300°F (conventional, top and bottom heat) for about 18 minutes, one sheet at a time.
  5. Let the macarons cool completely on the baking sheet before peeling them off the parchment paper.
Step by step images of piping macaron shells.

4. Make lemon buttercream:

While the lemon French macarons bake and cool, make the lemon buttercream.

  1. In a bowl with the whisk attachment, beat the butter until light and fluffy.
  2. Add the remaining ingredients and beat until well combined. Transfer the buttercream into a pastry bag.

5. Fill and mature the macarons:

  1. Once the macaron shells are completely cooled, carefully peel them off the parchment paper and pair the shells by size.
  2. Pipe a dollop of buttercream on one shell and place the second shell on top. Gently squeeze so the filling reaches the edges.
  3. Arrange the filled macarons in an airtight container and refrigerate for 24 hour to mature.
  4. Once macarons are matured, bring it to room temperature for about 30 minutes and enjoy!
Piping a dollop of buttercream on macaron halves.

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.
Yellow macaron shells on a white baking mat.

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 filled 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.
Lemon macarons arranged on a white cake stand.

FAQs:

Why don’t my macarons have feet?

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.

Why did my macarons crack?

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!

Video:

YouTube video
Watch How to Make This Below!
Lemon macarons arranged on a white serving platter.

Lemon French Macarons

These lemon macarons are perfect balance of sweet and sour. Bursting with zesty flavor, these macarons are incredibly fun to make!
4.36 from 34 votes
serves: 20 servings
Prep: 1 hour
Cook: 20 minutes
Total : 1 hour 20 minutes
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Ingredients

For macaron shells:

  • 100 g super fine almond flour Note 1
  • 75 g powdered sugar Note 2
  • 70 g (1/3 cup) egg whites at room temperature Note 3
  • ¼ teaspoon cream of tartar optional Note 4
  • ¼ teaspoon coarse kosher salt
  • 75 g super fine granulated sugar Note 5
  • ½ teaspoon fresh lemon juice Note 6
  • Yellow gel food coloring
  • 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
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

To make macaron shells:

  • Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)
  • 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, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
  • When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  • Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • 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. (See pictures above or watch this meringue video for more information.)
  • Once meringue reaches hard peaks, add lemon zest and whip for another 30 seconds or so.
  • To make batter, 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 sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
  • Meanwhile, preheat the oven to 300°F (150°C). Note: I don't use convection settings. I set my oven to heat from top and bottom.
  • 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.

Tips & Notes:

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: 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 5: 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 6: I highly recommend freshly squeezed lemon juice.
Note 7: You can easily double this macaron recipe.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.

Nutrition Facts:

Calories: 113kcal (6%) Carbohydrates: 15g (5%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 9mg (3%) Sodium: 50mg (2%) Potassium: 14mg Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 100IU (2%) Vitamin C: 1mg (1%) Calcium: 12mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:French
Lemon macarons arranged on a white serving platter.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on May 5th, 2014.

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  1. Maddy says

    Posted on 29 March 2020 at 9:04 pm

    2 stars
    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. 

    Reply
    • Shinee says

      Posted on 1 April 2020 at 2:02 pm

      Hi, Maddy. Sorry your macarons weren’t as great.

      Reply
  2. Misty says

    Posted on 10 March 2020 at 1:55 am

    5 stars
    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!

    Reply
    • Shinee says

      Posted on 11 March 2020 at 7:07 pm

      That’s so great to hear, Misty. Thank you for your feedback!!!

      Reply
  3. Chau Nguyen says

    Posted on 15 January 2020 at 11:19 am

    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

    Reply
    • Shinee says

      Posted on 16 January 2020 at 11:39 am

      Hi, Chau. What do you mean by fizzy? Like the meringue starts bubbling?

      Reply
    • Misty says

      Posted on 10 March 2020 at 1:58 am

      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.

      Reply
  4. Wendy says

    Posted on 2 January 2020 at 5:18 pm

    What does the ribbon mean when checking the batter?

    Reply
    • Shinee says

      Posted on 8 January 2020 at 9:46 am

      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.

      Reply
  5. Kris says

    Posted on 19 October 2019 at 11:17 am

    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)

    Reply
    • Shinee says

      Posted on 19 October 2019 at 12:28 pm

      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.

      Reply
      • Kris says

        Posted on 19 October 2019 at 1:04 pm

        I use a store bought zest. Is it better to grate it by hand?

        Reply
        • Shinee says

          Posted on 20 October 2019 at 2:34 pm

          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.

  6. christy says

    Posted on 26 August 2019 at 7:43 pm

    5 stars
    this really recipe really works. you just have to kinda nail it and get used to making them in general.

    Reply
    • Shinee says

      Posted on 27 August 2019 at 5:31 pm

      Ditto, Christy! It’s all about the technique and finding your groove. Thank you for your feedback!

      Reply
  7. Kayla says

    Posted on 18 August 2019 at 4:56 pm

    5 stars
    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! 🙂

    Reply
    • Shinee says

      Posted on 19 August 2019 at 2:06 pm

      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!

      Reply
  8. Brittany says

    Posted on 14 August 2019 at 9:02 am

    5 stars
    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.

    Reply
    • Shinee says

      Posted on 15 August 2019 at 9:52 pm

      Yay, so happy to hear your macaron success! Thank you for sharing your feedback, Brittany!

      Reply
  9. Megan says

    Posted on 28 July 2019 at 2:05 pm

    4 stars
    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.

    Reply
    • Megan says

      Posted on 28 July 2019 at 2:28 pm

      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.

      Reply
      • Shinee says

        Posted on 28 July 2019 at 9:46 pm

        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.

        Reply
      • Katie says

        Posted on 10 August 2019 at 12:30 pm

        5 stars
        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. 

        Reply
        • Shinee says

          Posted on 15 August 2019 at 9:45 pm

          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. 🙂

  10. Colleen says

    Posted on 9 July 2019 at 1:12 pm

    2 stars
    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.

    Reply
    • Colleen Richardson says

      Posted on 9 July 2019 at 4:25 pm

      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.

      Reply
    • Shinee says

      Posted on 9 July 2019 at 11:09 pm

      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?

      Reply
  11. Melody says

    Posted on 29 June 2019 at 8:38 pm

    5 stars
    I’ve tried many different recipes for macarons, and this one has turned out perfect almost every time!! Thanks so much 

    Reply
    • Shinee says

      Posted on 9 July 2019 at 11:16 pm

      Awesome! Thank you so much for your feedback, Melody! So glad my recipe is working for you!

      Reply
    • Azam says

      Posted on 3 December 2022 at 10:30 am

      5 stars
      Hi, I am so excited to try this recipe; thank you for making such clear instructions. Some questions please;

      1) for the shells, do you suggest a Wilton 1A or 2A tip? I think the instructions mention both at some point?

      2) which Wilton tip would you use for the filling?

      3) is the 1.5” baking sheet template you use for this recipe? (And so I pipe into the inner circle of this template which is slightly <1.5”).

      Thanks again.

      Reply
  12. Heather says

    Posted on 11 June 2019 at 9:32 am

    5 stars
    I used this recipe to make my very first macarons and they were perfect! Thank you so much! My third batch I overmixed and they were too runny (which baked up thin and hard/crispy-chewy), but that was totally my fault. 🙂 We used them as macaron “chips” to scoop up the lemon buttercream “dip” and no one was disappointed because your flavors are so good even when I messed up the texture. Thanks so much!

    Reply
    • Shinee says

      Posted on 12 June 2019 at 10:30 pm

      So great to read your feedback, Heather. And I totally agree macarons are so delicious even when they don’t look right. I absolutely love your attitude about your “fails”.

      Reply
  13. Triple C’s says

    Posted on 11 May 2019 at 6:51 pm

    1 star
    Hi Shinee, we just tried making these macaroons and they failed!!! Our batter was the right  consistency and we let it sit and it didn’t stick to our fingers. What do you think went wrong? It was a big disappointment for us since we are bakers! Please tell us what went wrong!!!!😡

    Reply
    • Shinee says

      Posted on 11 May 2019 at 8:26 pm

      Without the details as to what was wrong with your macarons, I won’t be able to troubleshoot the issue. Please provide as much details as you can about what was the problem, how they look, etc. and I’ll do my best to help you out.

      Reply
      • Triple C’s says

        Posted on 31 May 2019 at 10:47 pm

        Here is a picture of how they turned out. https://share.icloud.com/photos/0YtDwlmFtN5YlOWUqizBawmlw

        Reply
  14. Rade O says

    Posted on 31 March 2019 at 5:25 am

    Love the reciepe! What are your thoughts on using Lemon extract?

    Reply
    • Shinee says

      Posted on 31 March 2019 at 2:52 pm

      Thank you, Rade. I’ve never used lemon extract, but I’m sure it’d work just fine.

      Reply
  15. Crystal says

    Posted on 22 March 2019 at 4:32 pm

    5 stars
    Made these yesterday and they came out perfect

    Reply
    • Shinee says

      Posted on 22 March 2019 at 9:23 pm

      AWESOME! Thank you so much for your feedback, Crystal!

      Reply
  16. Joshua Mock says

    Posted on 11 March 2019 at 5:58 am

    I made this recipe this past weekend and it was delicious! My wife has been waiting for me to make lemon macarons and these did the trick. The only question I have is that in step 2 you say to add vanilla extract but no measurement is given under the macaron shells for it in the ingredients list. I just used half a teaspoon, but I wondered whether this was a mistake because some of the macaron’s shells were a little more wrinkly than I was used to.

    Reply
    • Shinee says

      Posted on 26 March 2019 at 3:15 pm

      Hi, Joshua. So glad the recipe turned out for you! And I apologize for confusion with vanilla extract. I used to have it in the ingredient list, but removed it as some people have issue with excess moisture, which sounds like you had the same issue. Soft wrinkly shell is an indication of excess moisture. I live in a dry climate, and extra teaspoon of liquid usually doesn’t cause an issue for me. Thank you for your comment. I had updated the recipe now.

      Reply
  17. Marisa Wo says

    Posted on 1 March 2019 at 8:29 pm

    Hey, I was just wondering, instead of using almond flour can I use AP flour instead?

    Reply
    • Shinee says

      Posted on 2 March 2019 at 2:13 pm

      Hi Marisa. Unfortunately, french macaron is nut-flour based cookies, AP flour won’t work.

      Reply
  18. Taehee says

    Posted on 5 February 2019 at 9:17 am

    So I was wondering if cream of tartar is a cream? Because here in Germany they sell it as a powder. Do I have to do something with the powder to turn it into a cream?
    Also when adding lemon juice do I just add normal store bought lemon juice from the juice section or does it mean squeezed lemons?

    Reply
    • Shinee says

      Posted on 9 February 2019 at 2:12 pm

      Hi, Taehee. Cream of tartar is the same here in the U.S., it’s powder, not cream. I prefer freshly squeezed lemon juice, and that’s what I’d recommend.

      Reply
  19. Rusha says

    Posted on 7 January 2019 at 10:58 am

    Hi Shinee, I found this recipe online and is about to make it for my first French Macaron. Well, not my first because I made it long time ago and failed. But I’d like to give a try after seeing your detailed instructions and beautiful pictures. I have set up all the ingredients and about to make it. Just one one question about the lemon zest. How fine you ground the zest? Just fresh grounded from lemon? Will it cause the shell not smooth enough if it is not finely  grounded? Thanks! 
    -Rusha 

    Reply
  20. Kerri says

    Posted on 6 January 2019 at 12:14 pm

    5 stars
    I made these macaron recipe and it was AMAZING! I tried others, but you have the best out there!! 

    Reply
    • Shinee says

      Posted on 9 February 2019 at 8:15 pm

      Aww, thank you so much, Kerri!!!

      Reply
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