Lemon Macarons
Lemon shaped macarons filled with homemade lemon curd and lemon buttercream. They are so fun to make! No template needed to make these macarons. Check instructions below and you will be surprised how easy to make lemon macarons.
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To make lemon shaped macarons I used:
I also have online video lesson how to make macaron shells using NO REST method. This method also works to make lemon shaped macarons.
How to make lemon shaped macarons shells
First you need to make macaronage (macaron shells batter) and transfer to pipping bag with round tip. It doesn’t matter what recipe you use to make macaron shells, the same technique will apply to make lemon shape. You need to make macaronage like you usually do for pipping round macaron shells. Pipe round macaron shells on prepared baking mat or parchment paper.
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.
What great is about this technique, that you don’t need special template and you can make just a few lemon shaped macarons from one batch.
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 sifted powdered sugar (½ cup at the time and beating to incorporate between additions).
Add pinch of salt and lemon juice. Check also Camila’s recipe, she adds lemon zest to buttercream. Beat for 2-3 minutes or until whipped and fluffy. After that, transfer buttercream to the pipping bag with you favorite pipping tip 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 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 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
- Apple Pie macarons
- Blueberry macarons
- Egg Yolk Lemon Cake
- Passion fruit macarons
- Pistachio macarons
- Lemon Cheesecake Macarons
- Swiss Meringue Buttercream
- Egg Shaped Macarons
Lemon Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr yellow food coloring
Lemon Buttercream
- 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
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe round macaron shells on prepared baking mat. 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.
- Top baking tray with pipped macarons a few times.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to make Lemon Buttercream
- 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.