Lemon macarons
Lemon shaped macarons filled with homemade lemon curd and lemon buttercream. They are so fun to make!
For this recipe I used my:
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How to make lemon shaped macarons shells:
After pipping round macarons, pull out two little corners from each macaron with a toothpick or cookie scribe tool to create lemon shaped macaron shells. That’s all you need to do! Then bang the tray against the counter a few times to release air bubbles.
Tip from Marina: Do not bang tray before creating little corners of lemon shaped macarons.
Ingredients for lemon macarons
- unsalted butter room temperature
- powdered sugar (sifted)
- fresh lemon juice
- pinch of salt
How to make lemon buttercream:
Instructions:
To the bowl of stand mixer with whisk attachment add unsalted butter and whip on high speed for 2-3 minutes.
Add powdered sugar (½ cup at the time and beating to incorporate between additions).
Add pinch of salt and lemon juice. Beat for 2-3 minutes or until whipped and fluffy.
After that, transfer buttercream to the pipping bag and fill macarons.
I like to use Wilton 4B pipping tip or Wilton 10 round tip to pipe buttercream.
How to assemble macarons
Flip over half your macaron and pipe a ring of buttercream around one macaron shell and fill the center with lemon curd. Top it with a second shell and gently press down to create a sandwich. Place macarons in the fridge in an airtight container to mature overnight. Enjoy!
Can you freeze lemon macarons?
I would not recommend freezing macarons made with lemon curd. They get too wet when defrost. However, you can fill them with lemon buttercream only and they will freeze well.
If you make these Lemon Macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check out below some of the most popular macaron recipes:
- Coconut macarons
- Blueberry macarons
- Coffee and Baileys macarons
- Passion fruit macarons
- Pistachio macarons
Lemon macarons
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 113 gr (1 stick) unsalted butter room temperature
- 224 gr (2 cups) powdered sugar (sifted)
- 30 gr (2 tablespoon) fresh lemon juice
- pinch of salt
Instructions
- To the bowl of stand mixer with whisk attachment add unsalted butter and whip on high speed for 2-3 minutes.
- Add powdered sugar (½ cup at the time and beating to incorporate between additions).
- Add pinch of salt and lemon juice.
- Beat for 2-3 minutes or until whipped and fluffy.
- Transfer buttercream to the pipping bag and fill macarons.