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The best method for macarons bursting with lemon flavor

Desserts· Gluten Free· Macarons· Recipes

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31 Aug
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Lemon macarons are my absolute favorite! If you’re new to crafting this delicate French pastry, first check out how NOT to make macarons here. Once you’re an ace at meringue and macaronage, give these lemon babies a whirl. This method and recipe call for punching up the lemon flavor at every step, and explains how to do so without compromising the beauty of your macarons.

Lemon macaron recipe by Edible Times

First came the cupcake craze, then French macarons and remember the lines for cronuts?? Bonkers. Especially when you consider the sugar-high the price tags. Cha-ching! And that’s when it hit me – almost three dollars for one silly little macaron?  You can bake them yourself for a fraction of the average $3 price tag.  Yes, even this lemon macaron recipe.

Shh… My lemon macaron recipe secret

Lemon macaron bitten into, stacked on whole lemon macaron.

If you see a recipe for lemon macarons that doesn’t call for lemon zest in the meringue mixture, run the other way. You can add zest to buttercream or lemon curd all you like, but the road leading to the ultimate lemon macaron (the Husband’s fav) includes miles of bright, sour, beautifully tart grated lemon peel.

My favorite method for infusing lemon macarons

The only way to achieve French macarons with a divine lemon flavor is to infuse both the filling AND the shells with lemon. You can do this artificially with expensive lemon extract, but I prefer the Real McCoy. My favorite technique – that blasts your macarons with 🍋🍋🍋🍋🍋🍋🍋🍋🍋 and keeps the shells ultra-smooth – is adding a bit of lemon zest to the dry ingredients.

Lemon zest for lemon macarons.

Lemon macarons without a food processor

If a food processor isn’t part of your kitchen arsenal, simply whisk the grated lemon peel into your dry ingredients after sifting. You may see specs of the zest in your finished shells, but this is a small price to pay for macarons that taste amazingly lemon.

Lemon macarons with a food processor

Lemon macaron dry ingredient in food processor bowl.

If you do own a food processor get ready for some serious zing AND beautifully smooth macarons. Simply grind your dry ingredients in a food processor with the grated lemon peel for ten to twenty seconds. Then sift the dry ingredients before folding them into your beaten egg whites.

The oils from the peel – the literal lemon essence – will transfer to the almond flour and sugar. Sifting the lemon peel out will prevent the oil from messing with those frilly feet and smooth domes. Yes, like all those crazy ones you see on Instagram. I seriously wonder when those people sleep.

The perfect acid for ensuring stable meringue

  • Lemon juice for meringue for macarons by Edible Times
  • Properly whipped meringue for macarons.

Don’t forget the juice! If you are new to whipping meringue or baking macarons at home, you’ll notice almost all recipes suggest adding cream of tartar to the egg whites. Cream of tartar AKA tartaric acid, helps stabilize the whipped whites. But guess what (insert drum roll), lemon juice acts the same way!

When whipping egg whites, add the lemon juice after a few minutes of beating to stabilize your meringue. If you’re worried your whites need extra insurance, you can still pinch a little cream of tartar, too. I personally forget half the time, and my macarons work out just fine.

Add Limoncello for an adult macaron experience

Limoncello in shot glass.

If you really want to have a good time with lemon macarons, seek out a little Limoncello (Italian lemon liqueur) and whisk it into your buttercream or curd. One or two shots should do it. It may blow the budget, but this is one time I’d say macaron money well spent.

Yours in macs,
Christina

Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

More Macarons

  • How not to make French macarons, seriously
  • How not to make macarons, part deux: myths busted
  • How to make strawberry French macarons + more fun flavors
  • The easiest way to make coffee macarons a little bit (or a lot) Irish

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Lemon macaron recipe by Edible Times

Marvelous Lemon Macarons

★★★★★ 5 from 1 reviews
  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16–20 filled macarons 1x
  • Category: Sweets, Recipes
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Description

These macarons are infused with lemon at every turn!  If you want to fill them with both lemon curd and buttercream, use this classic buttercream recipe.

For loads of macaron troubleshooting and my basic vanilla macaron recipe, read this.


Scale

Ingredients

Macaron shells

  • 180 grams confectioner’s sugar
  • 120 grams almond flour or blanched almonds
  • 90 grams fresh egg whites (absolutely no yolk)
  • 45 grams granulated sugar
  • 1 teaspoon lemon juice
  • zest of one large lemon
  • yellow food coloring, plant-based recommended

Lemon Curd

  • 3 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice 
  • zest of one lemon (at least a tablespoon)
  • 6 egg yolks (about 3 ounces)
  • 1–2 tablespoons Limoncello

 


Instructions

Cook + cool lemon curd

  1. Combine half of the butter, half of the sugar, lemon juice and lemon zest in a medium saucepan and bring to a boil.
  2. Combine egg yolks with remaining half of sugar in a heat-proof bowl.
  3. When the lemon juice mixture boils, slowly drizzle it into the egg yolks while whisking continuously (this is called tempering).
  4. Return mixture to pot, and continue cooking, stirring constantly, until it boils.
  5. Once large bubbles break the surface, remove the pan from the heat and whisk in remaining butter.
  6. Strain the curd into a clean bowl through a mesh sieve to remove any curdled egg yolks. Add Limoncello now, if using.
  7. Press plastic wrap on top, and chill.
  8. Keep curd refrigerated, but serve room temperature. 

Bake macaron shells

Without Food Processor

  1. Sift confectioner’s sugar and almond flour twice. In a large bowl, whisk lemon zest in sifted dry ingredients. Proceed to Step 2 below.

With Food Processor

  1. Grind almonds/almond flour, confectioner’s sugar and lemon zest for a couple minutes. Stop to scrape the bottom at least once. Sift dry ingredients after grinding.
  2. Line two sheet pans with parchment paper or silicone baking mats.
  3. Combine the egg whites and granulated sugar in the bowl of a stand mixer (hand mixer works, too) and whip on high speed with a whisk attachment to a stiff meringue (resembles shaving cream).
  4. Add the lemon juice, and whip on high speed 30 seconds more to incorporate (add food coloring here).
  5. Fold in the dry ingredients in several additions.  Once all the dry ingredients are incorporated, folding the batter gently until it ribbons off the spatula. Once you can make a “figure eight” with the spatula and the batter keep flowing, stop mixing.
  6. Transfer to a piping bag (or large plastic bag) fitted with a small round pastry tip.
  7. Pipe batter into 1.5 to 2-inch circles onto baking mats or parchment paper. If your piped shells could use a little settling out, very lightly tap the pans on the counter.  Tapping hard will cause air bubbles to pop through the surface, and all your hard work will deflate in an instant.
  8. Let the piped batter rest on the counter for 20-30 minutes. The shell will turn from shiny and sticky to smooth and dull.  You should be able to gently brush your finger over the top of the shells without causing an indentation.
  9. Bake @ 300° F for 15-17 minutes, until tops are hard and do not pull away from bottoms when very gently lifted. Rotate pans halfway through baking, after 8 or 10 minutes.
  10. Cool completely before removing from baking mat or parchment.

Build macarons

Once the curd is cool, pipe or spoon a small amount in the middle of half the macaron shells, then top with another gently.  Store in the refrigerator for 24 hours before serving for a more intense flavor. Time spent together allows the lemony goodness of both elements bloom!


Notes

If you’d like to fill your lemon macarons with buttercream instead of curd – or even both! – use the vanilla buttercream recipe found here, whisking in two lemon’s worth of zest and a couple tablespoons of Limoncello if you dare!

Keywords: lemon macaron recipe, macaron troubleshooting, limoncello, lemon dessert recipes, french macarons, french pastries, french desserts

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5 Comments

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Comments

  1. Nate says

    January 26, 2021 at

    Easily the best macarons ever!!

    ★★★★★

    Reply
  2. Alli says

    February 10, 2014 at

    For the first recipe how many does it make? Thank you!

    Reply
    • edibletimes says

      February 11, 2014 at

      I usually get between 20-30 finished macarons. It all depends on how large you pipe your circles. My numbers also account for the ones that I toss (eat) because they don’t match up or didn’t rise with good “feet”. Happy baking, thanks for coming by!

      Reply
  3. Hanna says

    October 20, 2013 at

    Can you just use vanilla extract?

    Reply
    • edibletimes says

      October 26, 2013 at

      Absolutely. I just love the vanilla bean paste and extra flavor, but any real vanilla extract will get you there. Happy baking!

      Reply

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Christina Bailey

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I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

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