Home » Cookie Recipes » Lemon Macaron Recipe

Lemon Macaron Recipe

Lemon Macarons are easier to make than you think!

The best part is that once you master this lemon macaron recipe, you can bake so many different varieties. Lemon is a great flavor to start with!

Lemon Macarons on white stand with three cups of lemon tea on a white cloth


A few weeks ago I was contacted by a reader who asked if I had any lemon macaron recipes on the blog. There are a couple of macaron recipes on the blog and I guided my reader to them. Along with the recipes, I gave her a couple of pointers. Since then I’ve been thinking that I should share those tips and what I have learnt about macarons, with you.

If you love lemon flavors, you also need to try my Lemon Curd Cookies or these Lemon Bars! They’re both so good!

Macarons are easier than you think.

Even though macarons have a nasty reputation for being difficult, I don’t think this is necessarily true. You really should try making them.

There are two main methods to make macarons based on the meringue used

  • French – which involves whipping egg whites and sugar to make a fluffy uncooked meringue
  • Italian – where hot sugar syrup is poured onto stiffly beaten egg whites to create a cooked meringue

I have tried both methods. First I tried the French macaron method which left me with an air pocket just under a thin shell. But recently I tried the Italian macaron method with successful results. Because the cooked meringue is more stable, I prefer the Italian method.

Yellow macarons ready for baking

A little about this recipe

Now, even though a macaron is based on a meringue mixture, the meringue needs to be deflated to a certain point and that’s the tricky part – knowing just how much to deflate. It’s important to have a batter that flows – it is said that it should flow like magma (not that I have ever seen magma!).

Yellow macarons halves topped with lemon filling

Why are these macarons so good?

To begin with, these Lemon Macarons are a delight to look at. They are perfect for a baby or bridal shower. However looks aren’t everything, this Lemon Macaron Recipe tastes delicious too.
The filling is a not-too-sweet white chocolate ganache flavored with lemon oil or pure lemon extract which is wonderfully refreshing. Don’t use cheap essences because you will be disappointed. If you can’t find pure oil or extract, use some finely grated lemon rind. Like all good macarons, allow these Lemon Macarons 24 hours to soften and mature before serving.

Lemon macarons finished and lined up in rows

If you’ve never made macarons, make these first! You’ll be pleased you did.

Do you want more ideas for the baby or bridal shower? Try this Chocolate and Raspberry Tart or these Espresso and Hazelnut Biscotti which will complement these Lemon Macarons perfectly.

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Lemon Macarons on white stand with three cups of lemon tea on a white cloth.

Lemon Macarons

A delicious chewy lemon macaron recipe with white chocolate ganache.
4.90 from 28 votes
Print Pin Review
Prep Time: 40 minutes
Cook Time: 18 minutes
Resting time: 16 minutes
Total Time: 58 minutes
Servings:30 filled macarons
Author: Marcellina


Macaron shell

  • 5 ounces (140 grams) ground almonds (room temperature)
  • 5 ounces (140 grams) icing sugar (confectioner’s sugar)
  • ounces (100 grams) egg white (from approx. 3 eggs, room temperature, divided 50/50)
  • ounces (100 grams) white granulated sugar
  • cups (40 grams) water (weight of the water)
  • yellow colouring paste or powder

Lemon White Chocolate Ganache

  • cup whipping cream
  • 14 ounces (400 grams) white chocolate (chopped and at room temperature)
  • ½ teaspoon lemon extract (or 10 drops pure lemon oil)


  • Prepare 2 parchment paper lined baking sheets. They need to be big enough to hold 30 x 1 ½/4cm diameter shells each.
  • Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.
  • Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.
  • Add half of the egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring such as vanilla seeds, citrus zest, essence, if desired. ( I coloured mine yellow) Set aside.
  • In another bowl, or the bowl of a stand mixer, scrupulously clean and free of any oil or egg yolk, beat the remaining half of the egg whites to stiff peaks.
  • Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 244°F/ 118°C, without stirring.
  • While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.
  • Whisk at high speed until the mixture is cool, about 3 minutes. About 1 minute before the end, you can add food colouring, if not done at the almond paste stage. The mixture should increase in volume and become firm and shiny, and it should be thick and marshmallowy when you lift the whisk.
  • Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula. You do actually want to get a lot of the air out of the mixture – you do this by folding and squashing the mixture against the side of the bowl, rotating the bowl a quarter turn with each fold. Be sure to firmly scrape the bottom of the bowl with the spatula, so you don’t leave a layer of almond paste there.
  • Mix until you have a homogeneous batter that runs from the spatula in a thick ribbon.
  • Transfer the mixture into a piping bag fitted with a #10 – #12/7 – 9mm plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 1 ½ inch/4cm in diameter, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.
  • Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip.
  • Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you touch it, it should be only just tacky.
  • Meanwhile, preheat oven to 300°F/150ºC.
  • Bake the macarons in the centre of the oven for 18 minutes one sheet at a time, turning the sheet half-way.
  • Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling racks for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.
  • If not filling straight away, store in an airtight container at room temperature, separating layers with parchment. Otherwise, fill and store in an airtight container in the fridge to mature for at least 24 hours before eating.


  • Place chopped white chocolate in a small bowl.
  • Place the cream in a small saucepan and and heat cream until just before boiling point. You should see steam rising from the surface and a few bubbles starting around the edges.
  • Pour hot cream over the white chocolate and allow to stand for 2 minutes,
  • Stir to thoroughly combine cream and chocolate.
  • Add lemon oil or extract.
  • Taste and check if it is lemony enough for your tastes.
  • Refrigerate for 30 minutes or until thick enough to pipe or spoon onto macaron shells.


  • It is important to grind and sieve the almond meal to ensure a smooth macaron surface.
  • It will seem impossible to mix the Italian meringue into the almonds but persist and it will all mix in.
  • I like to use template under the baking paper to guide me while piping the macarons. You can draw 30 x 4cm / 1 1/2” circles on a piece of paper or put “macaron template” into your google search and you’ll find heaps.
  • I cheat and put the two baking trays into the oven at once. If you do, watch the macarons carefully and adjust the trays throughout the bake.
  • There will be a lot of filling but I like them well filled. You could try making just half of the filling and make more if you need it.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Serving: 0g | Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 19mg | Potassium: 47mg | Fiber: 0g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.2mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

Similar Posts

4.90 from 28 votes (22 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. You say to use powder or paste dye however, can I use normal liquid yellow food colouring? Just want to double check before I make it. Thanks.

    1. Liquid food coloring doesn’t mix with macarons. Even though it’s the smallest amount, the extra liquid does make a difference to the batter. However the macarons will still be delicious even not colored. OR use the tiniest drop of liquid food coloring – the color won’t be as intense though.

      1. Can I possibly use food colouring gel I’m not sure if that’s under the paste or powder catalogue just wanted to check as I can’t seem to find anything else.

  2. Very good recipe, it was perfect. Only one thing, why so much filling. Using half of the filling is plenty!

    1. Thanks for the feedback! I like lots of filling and don’t want to be left with unfilled shells so I prefer to make extra than not have enough.

  3. 4 stars
    My macarons did not puff up. I followed the recipe to a T. Two things it may have been: I used natural food coloring and it may have some chemical reaction and I used organic sugar thinking that it would be fine since I was liquefying it. This is the second macaron recipe I have tried to no avail:( I’m pretty downhearted but I will get these! Yours are just so beautiful in the pictures. One thing is that they did taste delicious!

    1. Hi Sabrina! Macarons can be tricky! When macarons don’t get “feet” there could be a few reasons. The batter may have been too wet either because of high humidity or because the ingredients contained too much moisture. You said you used natural food coloring – if that was not a paste or powder then that could be your problem. Other factors are that the skin didn’t develop before baking or that the oven temperature was too low. Be sure that the egg whites are beaten to stiff peaks and no more. I’m glad you loved the taste and I hope you try again. Get yourself some powder color – I think that could be the problem. Don’t give up! You will get this!

  4. 5 stars
    Worked perfectly! Thank you:) Love the fact that ll ingredients have been listed in grams, no going wrong.

  5. Marcelina, what a great photo, full of warmth and colour! I have tried making macarons once before and found it challenging to get the shapes just right. I’ll try the Italian meringue technique next!

  6. Great photo, Marcelina- full of warmth and colour! I’ve made macarons once before and found it a bit challenging to get the shapes just right. Ill try the Italian meringue method next!

    1. Fran, I use a macaron template which you can find online by just searching. Print those out and place under the baking paper. That makes getting the shape much easier.

  7. Wow, those look gorgeous! I made macarons only once and I thought it was tricky and a bit too sweet, but your filling sounds like it wouldn’t be quite so sweet.

    1. Thank you Linda! Yes, macarons can be very sweet. The lemon cuts through a bit of the sweetness here and brings out the almonds as well.

  8. you haven’t convinced me that these aren’t difficult. The recipe appears very challenging to me! But the photos are all incredibly mouth-wateringly tempting! And I’m sure they would be much better than the ones that now appear in bakeries — am I the only one who has noticed a decline in quality from the first macarons that were on the cutting edge of the macaron fad a few years ago?

    best… mae at maefood.blogspot.com

    1. Yes, Mae, you are right the recipe is in depth. However these Italian meringue macarons are not as tricky as one would think. And, I agree, the macaron is not what it once was. I still enjoy the occasional indulgence! ?

  9. 5 stars
    Beautiful dessert; never made any kind of macarons and will definitely follow your suggestion ! Thank you so much for lovely photos, too !

  10. Wow, those ARE a delight to look at! Just gorgeous. Thanks for all the tips, btw. I’ve only made macaroons once and it was disastrous. Maybe I’ll get brave and try again.


  11. 5 stars
    Wow!!! So, so beautiful Marcellina! Fresh and vibrant… I have to say I have never made macaroons… you make it sound so easy. I have pinned to try. Thanks for sharing ♥

  12. Gorgeous new looking and styling Marcella!! 😀 Citrus or tart flavours are my favourite for macarons because I find them too sweet otherwise.

  13. These macarons are beautiful Marcellina! I have to say I’ve always been a bit intimidated by the old macaron but I think it’s about time I gave it a try.

    1. You should try, Cassie! I think the trick is to get the idea out of your head that you have to be gentle with the meringue. Let me know how you go.