Lemon Macarons Recipe!

Although I think “macaron citron” has a better ring to it!
This post may contain affiliate links. See my disclosure policy.
Today I’m sharing with you the recipe for lemon macarons! They are GOOD.

Ok. First we start with the basic macaron recipe I use Laduree’s recipe.

Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Laduree Macarons Recipe

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

For the lemon cream filling (also Laduree’s recipe, from the Sucre Book):

Ingredients for the Lemon Filling

  • 160g granulated sugar
  • zest of 1 lemon, grated (approx. 5 grams)
  • 5g cornstarch (cornflour)
  • 3 eggs
  • 110mL lemon juice (use fresh lemon juice)
  • 235g butter, softened


1. Prepare the lemon cream one day in advance.

2. In a bowl, mix together the sugar and lemon zest. Then add the cornstarch.

3. Add the eggs one at a time and then the lemon juice.

4. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.

5. Remove from heat.

6. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit).

7. Add the softened butter.

8. In a blender or food processor, blend the butter and cream together until mixed.

9. Keep in airtight container for minimum of 12 hours so that the cream may become firm.

10. Add to the macarons. Let macarons sit in the fridge for at least 1 day until serving. It will taste better this way, I promise!!

the lemon cream filling

piped lemon shells

The finished product:

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. And Tickle my Tastebuds Tuesdays Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by  http://peoniesandorangeblossoms.blogspot.com
this post may contain affiliate links


  1. May 27, 2014 / 4:05 pm

    I've never tried to make Macarons, but these look amazing!! Found your recipe at Inspire Me Tuesdays. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link http://bit.ly/1pffa2F

    • May 27, 2014 / 5:30 pm

      I would say they're easy to make… but they're not that easy. Takes practice! Thanks for the invite, headed there now…

  2. May 27, 2014 / 7:27 pm

    Oh this looks delicious. Thanks tons for the recipe and thanks for linking to Inspire Me.

    • May 27, 2014 / 11:58 pm

      Thanks for hosting Marty!

  3. May 27, 2014 / 11:20 pm

    YAY! Someone as obsessed with these finicky B's as much as I am! Stay tuned…..one recipe today and one more to come. FINALLY I figured out the "lava" consistency!! LOVE LOVE LOVE your flavors!!

    • May 27, 2014 / 11:59 pm

      Yes I have become obsessed too! It took me a long time to figure out the "lava" consistency! I am now following your blog too!