Lemon Macarons

5 from 2 votes

Lemon Macarons filled with homemade lemon curd and lemon buttercream. They are so fun to make!

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 141kcal

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a round tip.
Pipe round macaron shells on the 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 the baking tray with pipped macarons a few times.
Let shells rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275^oF (134^oC) -300^o F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.

To the bowl of a stand mixer with whisk attachment, add unsalted butter and whip on high speed for 2-3 minutes.
Add powdered sugar (½ cup at a time and beat to incorporate between additions).
Add a pinch of salt and lemon juice.
Beat for 2-3 minutes or until whipped and fluffy.
Transfer buttercream to the pipping bag and fill the macarons.

Get all ingredients and tools ready before baking.

Use eggs at room temperature.

Use a kitchen scale to measure all ingredients.