Lemon Macarons

Lemon Macarons

Yellow macarons with zesty lemon buttercream filling. Lemon has always been my favourite macaron flavour, yet I’ve published 35 macaron recipes prior to this?! Yup, it’s not my first time making these and sure I’ve used lemon in flavour combinations like in some of the earlier recipes; Raspberry Citrus & Lemon Licorice.

The reason I have not shared this fairly plain yet absolutely delicious flavour is that I wasn’t happy with the yellow hue the shells would have, until now! These are not pastel but a popping yellow coloured, like a proper lemon 😀 And the game changer here was using a drop of green food colouring in the meringue – simple yet super effective!

As you can see from the pictures, I’ve been practicing on my heart shells and practice totally make it perfect. That said if you have made a batch of macarons that did not come out quite right a) don’t throw them away – they still taste good and you can crumble them and use in other desserts (like I did in the filling of these roll cakes ) b) don’t give up – just practice, practice, practice and enjoy.

Lemon Macarons
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French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Lemon Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
French Macarons with zesty lemon buttercream filling.
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
25macaron cookies 2hours
Cook Time
17minutes
Ingredients
  • Yellow macaron shells
  • 78 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/6 teaspoon green food coloring gel
  • 1/2 teaspoon yellow food coloring gel
  • Lemon Buttercream
  • 50 grams unsalted butter
  • 200 grams powdered sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest grated
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with parchment or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a separate bowl combine ground almonds, powdered sugar, remaining egg whites and yellow food colouring and mix until fully incorporated.
  6. When the meringue forms stiff and glossy peaks add a drop of green colouring and continue to beat until incorporated, then remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Once cooled pair with matching shells ready for filling.
  10. Prepare buttercream by combining all ingredients in a mixing bowl and beat until incorporated and smooth. Place in a piping bag or spoon onto flat side of a macaron shell. You can sprinkle some additional grated lemon zest on top.
  11. Place another shell on top to make a sandwich and refrigerate for 24 hours before serving.

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