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Lemon Macarons
Lemon Macarons
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Prep Time:
20 minutes
Cook Time:
28 minutes
Total Time:
808 minutes
Try these stunning lemon French macarons for a perfect addition to any occasion, whether it's afternoon tea, a holiday cookie tray, or a brunch spread.
Ingredients:
  • For the lemon buttercream filling
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups (160g) powdered sugar
  • 2 tablespoons lemon zest, from 2 large lemons
  • 1 tablespoon 2% milk
  • For the lemon macaron shells
  • 1 1/4 cups (100g) blanched almond meal
  • 3/4 cup (80g) powdered sugar
  • Distilled white vinegar for cleaning the bowl
  • 2 or 3 (80g) large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup (80g) sugar
  • 1 to 2 drops Lemon Yellow gel food coloring
  • Special equipment
  • Silicone baking mat or parchment paper
Instructions:
  • In a medium bowl, add the softened butter and beat with a mixer on low speed until smooth, then add the powdered sugar.
  • Gradually add the powdered sugar in 1/4 cup increments while mixing on low speed until well combined. Scrape down the bowl with a rubber spatula after each addition to ensure even mixing. Increase the speed to medium and beat for 2 to 3 minutes until the mixture is light and fluffy.
  • Incorporate the lemon zest: Mix in the lemon zest until evenly distributed. Pour in the milk and beat at medium speed until the mixture is light and creamy. The milk will help achieve a silky and luscious texture without needing more than 1 tablespoon. Avoid adding excess milk, as it may result in a runny consistency. The buttercream should appear airy and smooth. Cover the bowl with plastic wrap or a clean towel and set aside.
  • Sift together almond meal and powdered sugar into a large bowl, discarding any large pieces of almond meal. Set aside the dry ingredients.
  • Prepare the bowl: Use a paper towel with vinegar to wipe the inside of a 4- or 5-quart glass or metal mixing bowl.
  • Prepare the meringue: In a mixing bowl, combine egg whites and whisk on medium-low speed for 1 to 2 minutes until foamy but not stiff. Gradually add cream of tartar and whisk for 3 minutes until slightly increased in volume. Slowly add sugar, increase speed, and whisk for 2 minutes until thickened. Add food coloring and whisk for 3 more minutes until glossy and forming soft peaks. This is your meringue.
  • For stiff peaks: Turn off the mixer and gently lift the whisk from the egg whites. The meringue should form a peak that slightly bends at the tip, holding its shape without sliding off the whisk. If the peak curls or collapses, continue whisking for 1 to 2 minutes. Discard and start over if the meringue looks chunky or curdled.
  • Gradually add the dry ingredients to the meringue mixture, gently folding with a rubber spatula until fully incorporated.
  • Scrape the batter: Utilize a rubber spatula to gently push the batter along the sides of the bowl several times to release excess air. This step helps prevent shell cracking during baking.
  • Check batter consistency: Using a rubber spatula, drizzle some batter over the batter in the bowl - it should flow like honey. Draw a figure 8 with the batter; it should sink back into the mixture after 10-20 seconds. If the figure 8 vanishes quickly, you've over-mixed. If needed, fold the batter twice with the spatula, retest, and repeat until it passes.
  • Prepare the piping bag by fitting it with a small round pastry tip. Fill the bag with the batter and twist the top to secure it. Pipe 1- to 1 1/2-inch circles onto lined baking sheets, evenly spaced apart. Ensure the pastry tip points directly down for consistent shape. Smooth out any pointy tips. Bake to yield 15 or 16 macarons.
  • Gently tap the baking sheet on the counter to release air bubbles from the shells. Optionally, use a toothpick to eliminate any remaining bubbles. Rotate the sheet to ensure even tapping on all sides.
  • Let the shells rest for 30 to 40 minutes, or up to 1 hour in humid conditions, until they appear matte and you can gently touch the tops without any sticking or marks.
  • Position the oven rack in the center and preheat the oven to 300°F.
  • Bake the shells one tray at a time in a preheated oven for 13 minutes. After baking, ensure the top of the shell is firmly set on the pan. If it wobbles slightly, bake for an additional minute.
  • Cool the shells: Place the baking sheet on a wire cooling rack and let the shells cool completely. Gently peel the baking mat or parchment paper back from the shells using your hands when they are fully cooled.
  • Pair similar-sized shells together and place them on your counter to be filled with the lemon buttercream.
  • Pipe the lemon buttercream into a small piping bag fitted with a round #12 Wilton tip. Twist the top of the bag to secure the buttercream. Pipe a dollop of buttercream onto one shell and sandwich it with another. Repeat with the rest of the macarons.
  • Let the macaron shells mature: Place them in an airtight container in the fridge overnight for at least 12 hours to soften and improve texture. This step is called maturing. If you enjoyed the recipe, please consider leaving a star rating and comment below.

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