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Lemon Macarons

Servings 25 lemon macarons
Author Natalie


For macaron shells:

  • 100 grams sugar powder
  • 65 grams almond meal
  • 50 grams egg whites
  • Pinch of salt
  • 20 grams sugar
  • Yellow food coloring

For the filling:

  • 30 ml. lemon juice
  • zest of a lemon
  • 2 tbsp. heavy cream
  • 200 grams white chocolate chopped


  1. Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
  2. Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
  3. Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
  4. Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
  5. Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
  6. Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
  7. Preheat the oven to 150c degrees.
  8. Bake the macarons for about 10-13 minutes or until set.
  9. Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
  10. Prepare filling: in a small bowl put lemon juice and zest, cream and white chocolate and melt in microwave until the mixture is smooth.
  11. Cool the mixture in the refrigerator until set and at piping texture.
  12. Transfer the filling into a pastry bag and fill the macarons.

Recipe Notes

  • Instead of lemon you can use orange, grapefruit, tangerine and so on.
  • Keep the macarons in a sealed box in the refrigerator for up to a week.