These Lemon Macarons are light, airy, and brimming with a delightful lemon flavor. Filled with a combination of lemon curd and buttercream, these pastries are simpler to create than you might imagine.
Recipe Details
I am truly passionate about this recipe for delightful Lemon Macarons. They’re bright and cheerful, making them ideal for summer occasions. This delicate treat may pose a bit of a challenge, but I have plenty of tips to ensure you wow your family and friends with your macaron-making skills.
- TASTE: These macarons strike a perfect balance of sweetness, enhanced by the vibrant flavors of lemon zest, lemon curd, and lemon extract.
- TEXTURE: They feature a light and airy construction with a chewy center and a slightly crisp exterior.
- TIME: While macarons can be prepared relatively quickly, allow for 30 minutes to an hour for the “skin” to develop prior to baking.
- EASE: Although these cookies demand some effort, the final results are absolutely stunning.
What You’ll Need
Ingredient Notes
- Blanched almond flour: This finely ground flour produces a smoother batter, resulting in a shiny macaron shell.
- Powdered sugar: This fine sugar ensures a smoother batter compared to granulated sugar and sweetens the buttercream filling.
- Egg whites: Utilize room temperature egg whites for creating a meringue with stiff peaks.
- Cream of tartar: The acidity in this ingredient helps stabilize the egg whites, making the meringue more resilient.
- Vanilla extract and Lemon extract: These contribute a sweet and citrusy essence to the macarons.
- Yellow gel food coloring: This adds a vibrant hue to the macarons; liquid food coloring works as well.
- Granulated sugar: This is necessary for sweetening the meringue.
- Butter: Opt for softened, unsalted butter for easier mixing without added salt.
- Cream cheese: Use softened cream cheese to blend easily with other buttercream components, adding a tangy note.
- Lemon zest: This enhances the buttercream with a burst of lemon flavor.
- Lemon curd: Whether homemade or store-bought, it will work perfectly.
Add-ins and Substitutions
- Substitute other fruit flavors: Experiment with strawberry, raspberry, orange, or lime by using juice, zest, jam, or extracts for flavor.
- Add nuts: Incorporate ingredients such as coconut, pistachio, hazelnut, or almonds.
- Make them chocolatey: Incorporate dark or white chocolate, or fill them with a delicious chocolate ganache.
- Try other flavors: Consider flavors like coffee, lavender, caramel, or red velvet for a unique dessert twist.
How to Make Lemon Macarons
- Line the baking sheets: Prepare two large baking sheets by lining them with parchment paper and set aside.
- Mix the wet ingredients: In your stand mixer bowl, whisk the room temperature egg whites on high speed using the whisk attachment. Then, add the salt, cream of tartar, vanilla extract, and lemon extract.
- Add the sugar and food coloring: Once the egg whites are frothy, gradually introduce the granulated sugar and yellow food coloring. Continue beating for an additional 4-5 minutes, or until stiff peaks form.
Pro Tip: If you forgot to let your eggs come to room temperature, place them in hot water for about 5 minutes to prepare them for use!
- Sift the dry components. In a separate bowl, sift together almond flour and powdered sugar, mixing them well. This step is crucial for achieving smooth macarons.
- Incorporate the egg whites. Pour the egg whites into a large bowl along with one-third of the flour mixture. Use a large rubber spatula to fold the dry ingredients into the wet ones. Once combined, add another third of the flour mix and fold it in again. Repeat with the last third of the flour. The mixture should resemble brownie batter. Be cautious not to overmix.
- Prepare the piping bag. Insert a round piping tip into a pastry bag and fill it with the batter. To avoid spills, twist the bag’s bottom to keep it closed while you work.
- Pipe the lemon macarons. Pipe 1-inch dollops of batter onto the prepared baking sheets, ensuring there’s 1-2 inches of space between each mound as they will spread slightly.
- Eliminate air bubbles. Firmly tap the cookie sheets on the counter several times to release any trapped air bubbles. I usually do this about 10 times.
- Let them dry. Allow the macarons to sit at room temperature for approximately 30-50 minutes, or until they are no longer sticky to the touch. Drying times may vary based on the humidity levels in your environment.
- Bake. Preheat your oven to 300 degrees Fahrenheit, ensuring it is set to conventional mode without the fan. Bake one tray at a time for 16-18 minutes. Be cautious of underbaking, as this will make them stick to the parchment paper. The second batch may be slightly drier from being left out, so consider removing them from the oven a minute or two early.
burning. Afterward, let them cool to room temperature.
- Prepare the buttercream. In a bowl, use an electric mixer to blend the softened butter, cream cheese, powdered sugar, milk, vanilla extract, and lemon zest. Mix at medium speed until the buttercream achieves a light and creamy texture.
- Add the filling. Insert a star piping tip (I used a Wilton 21) into a pastry bag and fill it with lemon buttercream. Take half of the macaron shells and turn them upside down. Pipe a ring of lemon buttercream along the edge and fill the center with your preferred lemon curd. Place a macaron shell on top to finish the lemon macarons.
Recipe Tips
- Sift your dry ingredients effectively. It’s crucial for achieving the right consistency in your macarons. Sifting almond flour helps eliminate larger pieces, or you can pulse it in a food processor for a finer texture.
- Ensure the batter has the correct consistency. It should resemble brownie batter and flow easily off the spatula. You can also check for the ability to create a figure 8 in the batter. Be careful not to overmix, as this can create air pockets in the lemon macarons.
- Avoid a messy piping process. Twisting the bottom of the pastry bag while filling it with lemon macaron batter can help prevent spills and keep the batter contained.
- Eliminate air bubbles. To avoid air pockets in your macarons, bang the baking sheets firmly on the counter multiple times to release any trapped air. This ensures even rising and proper development of the “feet.”
- Consider your climate. In humid conditions, your lemon macaron shells might take longer to dry. Extend the drying time slightly on humid days to allow for the formation of the necessary “skin” before baking.
- Do not use a fan in your oven. When preheating, set your oven to the conventional mode to prevent any internal fans from disrupting the delicate baking process of these cookies.
- Adjust the baking time for the second tray. Since…the second tray is exposed for a longer duration, resulting in further drying; they will cook quicker than the first tray. Modify the baking time to prevent burning.
Frequently Asked Questions
Can lemon juice be used instead of cream of tartar in macarons?
Absolutely, lemon juice can replace cream of tartar. Both ingredients contribute acidity to the egg whites, enhancing the stability and strength of the meringue. Use 1 teaspoon of lemon juice for every ½ teaspoon of cream of tartar.
How can you tell if your macarons are properly baked?
You’ll know your macarons are done when they form “feet” at the base, characterized by bubbly, ruffled edges. Additionally, the tops should remain stable and smooth, without slipping when touched.
Serving Suggestions
These homemade Lemon Macarons are chewy, sweet, and utterly delightful. Pair them with cakes, cookies, citrus-based desserts, or your favorite drinks.
- Cakes: Enjoy these French macarons alongside a slice of Honey Raspberry Cake, Easy Oreo Cheesecake (VIDEO), Berry Chantilly Cake, or Easy Napoleon Cake (VIDEO).
- Cookies: Complement them with Easy Cream Cheese Cookies, White Chocolate Macadamia Nut Cookies, Vanilla Macarons, and Almond Flour Chocolate Chip Cookies.
- Citrusy treats: Serve these lemon macarons with Lemon Raspberry Cupcakes, Lemon Pound Cake (VIDEO), or Cranberry Orange Bundt Cake.
- Beverages: Pair these macarons with a Hot Chocolate, Iced Caramel Macchiato, Iced Matcha Latte, or Brown Sugar Boba.
Prepare This Recipe Ahead of Time
Make ahead: The macaron shells can be prepared in advance and typically remain fresh for 4-6 days when kept in an airtight container, either at room temperature or in the refrigerator. Additionally, you can prepare the lemon curd and buttercream ahead of time and store them in the fridge until you’re ready to construct the macarons.
Storage: For best preservation, lemon macarons should be kept in the refrigerator in a container lined with plastic wrap or parchment paper to prevent sticking. They will stay good for 2-4 days.
Freezing: If you skip the lemon curd, these lemon macarons can be frozen. Lemon curd tends to become runny upon thawing, so it’s recommended to either freeze just the empty macaron shells or to use only buttercream. In an airtight container, they can be stored in the freezer for up to 3 months.
Explore More Delicious Macarons!
Detailed Recipe Instructions
Lemon Macarons
These Lemon Macarons are fluffy, airy, and bursting with sweetness. Filled with rich lemon curd and buttercream, they are a bright and delicate treat.
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RateCourse: Dessert
Cuisine: French
Diet: Gluten Free
Prep Time: Certainly! Here’s a rewritten version of the article while keeping the essential information intact:
Preparation Time: 35 minutes
Cooking Time: 18 minutes
Drying Time: 1 hour
Total Time: 1 hour 53 minutes
Yield: 32 macarons
Calories: 144kcal
Directions
Prepare two baking sheets by lining them with parchment paper and set aside.
- In a stand mixer, at high speed and with a whisk attachment, combine 4 egg whites at room temperature. Add a pinch of salt, 1/2 teaspoon of cream of tartar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of lemon extract. Once the mixture becomes foamy, gradually add 1/3 cup of granulated sugar and 1-2 drops of yellow food coloring. Continue beating for an additional 4-5 minutes, or until stiff peaks appear.
- In a separate bowl, sift together 1 1/2 cups of blanched almond flour and 2 1/2 cups of powdered sugar. This step is crucial for removing larger almond bits. For a finer texture, you may pulse the almond flour in a food processor before sifting—this optional step gives you smoother macarons.
Combine the whipped egg whites in a large bowl and incorporate 1/3 of the almond flour and powdered sugar mixture. Gently fold using a large rubber spatula, continuing until no dry patches remain. Add another third of the almond mixture, fold again, and repeat with the last third. Mix until the batter resembles brownie batter. Be careful not to overmix, which can introduce air pockets into your baked macarons. A useful test is to let the batter drip from the spatula and be able to form a figure 8.
- Fit a pastry bag with a round piping tip, such as Wilton 1A, and fill it with the batter. To prevent spillage, twist the bottom of the bag.
Pipe 1-inch mounds of the macaron batter onto the prepared sheets, allowing for 1-2 inches of space between each mound, as they will spread a little.
Eliminate air bubbles by firmly tapping the cookie sheets on the counter several times. I typically do this around 10 times.
Let the macarons rest at room temperature for approximately 30-50 minutes or until not tacky. Note that drying time can vary based on humidity levels; areas with high humidity may require a longer time to develop the “skin” before baking.
Preheat your oven to 300 degrees Fahrenheit. Ensure that the oven is set to the conventional setting without the fan if applicable.
Bake one tray at a time for 16-18 minutes, taking care not to underbake them, as this may cause sticking to the parchment. I noticed that the second batch, which sat while the first batch was baking, could overbake, so you might want to check and possibly remove it a minute or two earlier. Allow the macarons to cool to room temperature after baking.
To prepare the lemon buttercream, combine 1/2 cup of softened unsalted butter, 2 ounces of softened cream cheese, 2 cups of powdered sugar, and 2 teaspoons…
Add milk, 1 teaspoon of vanilla extract, and the zest from 2 lemons to a large mixing bowl. Use an electric hand mixer to blend until the buttercream reaches a light and creamy consistency.
Next, fit a Wilton 21 star piping tip into a pastry bag and fill it with the lemon buttercream. Turn half of the macaron shells upside down and pipe a border of lemon buttercream around their edges. Fill the center with your preferred lemon curd, then place the remaining half of the shells on top to finish the macarons.
### Nutrition Information
– **Calories:** 144 kcal
– **Carbohydrates:** 21 g
– **Protein:** 2 g
– **Fat:** 6 g
– **Saturated Fat:** 2 g
– **Trans Fat:** 1 g
– **Cholesterol:** 10 mg
– **Sodium:** 18 mg
– **Potassium:** 18 mg
– **Fiber:** 1 g
– **Sugar:** 20 g
– **Vitamin A:** 113 IU
– **Calcium:** 14 mg
– **Iron:** 1 mg
