Lemon Macarons

Total Time: Prep: 1 hour + standing Bake: 15 min./batch + cooling,Makes: 30 macarons

These light and airy lemon macarons are perfect for special occasions or to give as gifts. —Josh Rink, Milwaukee, Wisconsin


  • 1-1/3 cups almond flour
  • 2-1/4 cups confectioners’ sugar, divided
  • 1 teaspoon grated lemon zest
  • 4 large egg whites, room temperature
  • 1/8 teaspoon salt
  • 2 tablespoons superfine sugar
  • Yellow gel food coloring, optional (do not use liquid food coloring)
  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Yellow gel food coloring, optional
  • 7-1/2 teaspoons lemon curd


  1. Place the almond flour, 1-3/4 cups confectioners’ sugar and lemon zest in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
  2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, beat in enough food coloring to achieve desired color.
  3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
  4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form “feet,” 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
  5. To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners’ sugar until incorporated. Add heavy cream, lemon zest and salt; mix until smooth. If desired, beat in enough food coloring to achieve desired color. Spoon frosting into a pastry bag fitted with a small round tip; pipe buttercream onto the bottoms of half the macarons. Place 1/4 tsp lemon curd in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
See also  Zucchini Tomato Soup


1 macaron: 108 calories, 4g fat (1g saturated fat), 6mg cholesterol, 29mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 2g protein.

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