Easy Lemon Macarons

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

Sift the Dry Ingredients

Sift the almond flour and powdered sugar 3 times. Third time, you may sift it directly into the meringue.



Make then Meringue

Combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. 

Add Lemon Juice

Add lemon juice and yellow food coloring and continue to beat until stiff peaks form. Check the meringue. You want to see nice defined ridges.



Fold Dry Ingredients

Add lemon zest and sift the dry ingredients into the meringue. Fold the dry ingredients into the meringue using a large silicone spatula.

Pipe the Macarons

Transfer the batter into a large piping bag with a round tip. Pipe the macarons onto parchment-lined baking sheet about an inch apart.



Bake the Macarons

Let the macarons rest for 15 minutes. Bake the lemon macaron shells at 300°F for about 18 minutes. Cool completely.

Lemon Buttercream

Beat the butter until light and fluffy. Add the remaining ingredients and beat until well combined. Transfer the buttercream into a pastry bag.



Add the Filling

Pair the cooled macaron shells by size. Pipe a dollop of lemon buttercream on one shell and place the second shell on top.

Mature the Macarons

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!

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