Lemon Macarons are simpler to make than you might expect.
Once you get the hang of this lemon macaron recipe, you’ll be able to adapt it to many flavors. Lemon is a bright, fresh place to start.
Not long ago a reader asked if I had a lemon macaron recipe. I pointed her to the macaron recipes on the blog and shared a few practical tips. That conversation reminded me these tips are worth sharing more widely, so here they are along with a tried-and-true recipe.
If you enjoy lemon desserts, try other lemon recipes on the site for variety—light cookies, tangy bars, or a lemon-infused tiramisu are all excellent companions to these macarons.
Table of Contents
Macarons are easier than you think.
Macarons have a reputation for being temperamental, but with a little practice they’re very achievable at home. The two main approaches depend on the meringue you use:
- French method – whip egg whites and sugar to make an uncooked, airy meringue.
- Italian method – pour hot sugar syrup into whipped egg whites to create a cooked, stable meringue.
I’ve made macarons both ways. The French method can leave air pockets beneath the shell; the Italian method yields a firmer, more reliable meringue, which I now prefer for consistent results.
A little about this recipe
A macaron batter needs to be deflated to just the right consistency so it pipes smoothly and settles into neat, glossy shells. The goal is a batter that flows in a thick ribbon from the spatula—fluid but not runny. This balance is the key to successful shells.
Why are these macarons so good?
These lemon macarons are pleasing to the eye and taste wonderfully balanced. They’re ideal for occasions like baby showers or bridal parties, but they’re equally good for everyday indulgence. The filling is a white chocolate ganache brightened with lemon extract or lemon oil. Use a quality extract or oil for a clean lemon flavor; if you can’t find those, a little finely grated lemon zest will also add freshness. As with all macarons, allow them to rest for 24 hours in the fridge after filling so the textures and flavors mellow and develop.
If you’re new to macarons, try this recipe first — it’s forgiving and produces lovely results.
Pair these macarons with other light desserts for a celebration—tarts or biscotti complement them nicely.
Made this recipe? Please leave a star rating and a short review below if you liked it. Consider subscribing to the newsletter for more recipes.
Lemon Macarons
Print
Pin
Review
Ingredients
Macaron shell
- 140 g ground almonds (room temperature)
- 140 g icing sugar (confectioner’s sugar)
- 100 g egg whites (about 3 eggs, room temperature, divided 50/50)
- 100 g white granulated sugar
- 40 g water (for the sugar syrup)
- yellow colouring paste or powder (optional)
Lemon White Chocolate Ganache
- 2/3 cup whipping cream
- 400 g white chocolate, chopped and at room temperature
- 1/2 teaspoon lemon extract or 10 drops pure lemon oil
Instructions
- Prepare two parchment-lined baking sheets large enough for 30 shells each, about 4 cm (1½ inch) in diameter.
- Combine ground almonds and icing sugar, then pulse in a food processor until extra fine. Work in batches if necessary.
- Sift the mixture into a bowl, returning any large pieces to the processor to regrind.
- Add half the egg whites to the almond mixture and mix thoroughly. Add colouring or flavouring now if desired, then set aside.
- In a clean bowl, whip the remaining egg whites to stiff peaks.
- Heat the granulated sugar and water in a small heavy saucepan to 118°C (244°F) without stirring.
- With the mixer on low, slowly pour the hot sugar syrup down the inside of the bowl into the whipped egg whites. Some syrup may harden on the bowl sides—leave it.
- Increase speed and whisk until the meringue cools and becomes glossy and marshmallowy, about 3 minutes. Add colouring if you didn’t earlier.
- Fold the meringue into the almond mixture using a rubber spatula. Deflate the meringue intentionally by folding and pressing the mixture against the bowl sides, rotating the bowl as you go, until the batter flows in a thick ribbon.
- Transfer batter to a piping bag fitted with a 7–9 mm round tip and pipe 60 equal rounds, 4 cm (1½ inch) each, in staggered rows. Pipe in a controlled upright motion for smooth rounds and finish with a small sideways flick.
- Tap the baking sheet firmly to release air bubbles and smooth the tops. Gently press any peaks down with a damp fingertip.
- Let the trays rest at room temperature for at least 20 minutes until a light skin forms; the surface should be just tacky to the touch.
- Preheat the oven to 150°C (300°F).
- Bake one sheet at a time in the center of the oven for 18 minutes, turning the sheet halfway through.
- Remove from oven, lift the parchment with the shells onto cooling racks and cool completely (about 30 minutes) before removing shells from parchment.
- Store unfilled shells in an airtight container at room temperature separated with parchment, or fill and refrigerate to mature for at least 24 hours before serving.
Filling
- Place the chopped white chocolate in a small bowl.
- Heat the cream in a small saucepan until it’s just below boiling—steam should rise and a few bubbles appear at the edges.
- Pour the hot cream over the chocolate and let stand for 2 minutes.
- Stir until smooth and fully combined, then add the lemon extract or oil. Taste and adjust for lemon intensity.
- Chill in the refrigerator for about 30 minutes, or until thick enough to pipe or spoon onto the macaron shells.
Notes
- Grind and sieve the almond meal thoroughly for a smooth shell surface.
- Mixing the Italian meringue into the almond paste can feel difficult at first—persist until fully incorporated.
- Using a piping template under the parchment helps to pipe uniform rounds. You can draw circles or use a printed macaron template.
- You can bake two trays at once if your oven heats evenly—watch them closely and rotate trays as needed.
- The recipe yields plenty of filling; you can make half the ganache first and prepare more if you prefer extra filling.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutrition information is an estimate from an online calculator. For accuracy, calculate nutrition based on the exact ingredients and brands you use.