Lemon Macarons are easier to make than you might think.
Once you master this lemon macaron recipe, you can adapt it to create many other flavors. Lemon is a bright, approachable flavor to begin with.
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A reader recently asked if I had a lemon macaron recipe. I pointed her to a couple of macaron posts and shared some tips. That conversation reminded me to put those notes together here so you can follow them easily.
If you enjoy lemon desserts, consider trying lemon curd cookies or lemon bars for more citrus ideas.
Table of Contents
Macarons are easier than you think.
Macarons have a reputation for being difficult, but with the right approach they’re very achievable. The key differences come down to the meringue method you choose.
There are two common ways to make macaron meringue:
- French — whip egg whites and sugar to create an uncooked meringue.
- Italian — pour hot sugar syrup onto beaten egg whites to make a cooked meringue.
I’ve made macarons both ways. The French method can leave an air pocket under a thin shell if not handled carefully. The Italian method creates a more stable meringue, which is why I prefer it for consistent results.
A little about this recipe
Although macarons are based on a meringue, you need to deflate the meringue to the right degree so the batter flows correctly. That balance—knowing how much to fold—is the trickiest part. The batter should flow smoothly from the spatula in a thick ribbon; bakers often liken it to flowing magma.
Why are these macarons so good?
These Lemon Macarons are visually appealing and make a lovely addition to showers or afternoon tea. The filling is a lightly sweet white chocolate ganache flavored with pure lemon extract or lemon oil for a clean, refreshing citrus note. Avoid cheap artificial flavourings; if you can’t find pure extract or oil, use finely grated lemon zest instead. Like all macarons, they benefit from resting for 24 hours to soften and develop their flavour before serving.
If you’ve never made macarons, start with this recipe — it’s forgiving if you follow the method and tips below.
Complement these macarons with other simple treats such as a chocolate and raspberry tart or espresso and hazelnut biscotti for a varied dessert table.
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Lemon Macarons
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Ingredients
Macaron shell
- 5 ounces (140 grams) ground almonds (room temperature)
- 5 ounces (140 grams) icing sugar (confectioner’s sugar)
- 3½ ounces (100 grams) egg white (from approx. 3 eggs, room temperature, divided 50/50)
- 3½ ounces (100 grams) white granulated sugar
- ⅛ cups (40 grams) water
- yellow colouring paste or powder (optional)
Lemon White Chocolate Ganache
- ⅔ cup whipping cream
- 14 ounces (400 grams) white chocolate (chopped and at room temperature)
- ½ teaspoon lemon extract (or 10 drops pure lemon oil)
Instructions
- Prepare two parchment-lined baking sheets large enough for 30 shells each (about 1½ inch / 4 cm diameter per shell).
- Combine ground almonds and icing sugar (and cocoa if using) and process to a very fine texture. Sift into a large bowl and re-process any large pieces.
- Add half the egg whites to the almond-sugar mixture and mix thoroughly. Add colouring or flavouring if desired and set aside.
- In a clean bowl, beat the remaining egg whites to stiff peaks.
- Heat granulated sugar and water in a small saucepan to 244°F / 118°C without stirring to make a sugar syrup.
- With the mixer running on low, pour the hot syrup slowly into the beaten egg whites down the inside edge of the bowl. Continue to whisk until cool, about 3 minutes. Add colouring about one minute before the end if needed. The meringue should be glossy and marshmallowy.
- Fold the meringue into the almond mixture, deflating the mixture until it runs in a thick ribbon from the spatula. Scrape the bottom and sides of the bowl as you fold to achieve a smooth, homogeneous batter.
- Transfer batter to a piping bag fitted with a #10–#12 (7–9 mm) plain round tip. Pipe 60 rounds (two trays) in staggered rows. Tap sheets firmly to release air bubbles and smooth any peaks with a damp fingertip.
- Let trays rest at room temperature for at least 20 minutes until a slight skin forms and the surface is just tacky.
- Preheat oven to 300°F / 150°C. Bake each sheet in the centre of the oven for 18 minutes, rotating halfway through if needed.
- Remove parchment with shells from trays and cool on racks for at least 30 minutes. Peel shells off parchment carefully when completely cool.
- Store unfilled shells in an airtight container at room temperature separated by parchment. If filling immediately, refrigerate filled macarons for at least 24 hours to mature before serving.
Filling
- Place chopped white chocolate in a small bowl.
- Heat cream in a small saucepan until just before boiling—steam and small bubbles around the edge.
- Pour hot cream over the chocolate and let sit for 2 minutes, then stir until smooth and combined.
- Stir in lemon oil or extract and taste; adjust to your preference.
- Refrigerate for about 30 minutes or until thick enough to pipe or spoon onto shells.
Notes
- Grind and sieve the almond meal thoroughly to ensure a smooth macaron surface.
- The Italian meringue can seem difficult to fold into the almond mix, but keep at it and it will combine.
- Using a piping template under the baking paper helps ensure uniform shells.
- You can bake two trays at once if your oven allows; watch them closely and rotate trays as needed.
- There is plenty of filling; you can make half the ganache if you prefer less filling, or save leftover ganache for other desserts.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate. For accurate values, calculate based on the specific ingredients and brands you use.