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Sweet and Tangy Lemon Desserts to Brighten Any Day

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Gourmandize
Lemon Macarons 2/10

© Africa Studio/Shutterstock

Lemon Macarons

These elegant French cookies feature crisp, airy shells with a soft, chewy center and a bright lemon buttercream filling. With their sunny hue and citrusy zing, they’re a show-stopping treat that feels like spring in every bite. While this recipe may be labor of love, having beautiful macarons made from scratch is worth the effort!

Ingredients (for about 20 macarons):

For the Shells:

  • 1 cup powdered sugar
  • ¾ cup almond flour (super-fine, blanched)
  • 2 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon zest
  • 2–3 drops yellow food coloring (optional)

For the Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 pinch salt

Instructions:

  1. Prepare baking sheets with parchment paper or silicone macaron mats.
  2. In a food processor, pulse almond flour and powdered sugar until finely combined. Sift into a bowl to remove lumps.
  3. In a clean mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.
  4. Add vanilla, lemon zest, and food coloring (if using). Gently fold in the sifted dry ingredients using a spatula until the batter flows in ribbons and forms a figure-eight without breaking.
  5. Transfer batter to a piping bag fitted with a round tip. Pipe small circles (about 1½ inches) onto prepared trays. Tap trays firmly on the counter to release air bubbles. Let sit at room temp for 30–40 min., until a skin forms and the tops are no longer sticky to the touch.
  6. Preheat oven to 300°F. Bake for 14–16 min., rotating halfway through. Let cool completely on the trays.
  7. While shells cool, make the filling: Beat butter until smooth, then add powdered sugar, lemon juice, zest, and salt. Beat until fluffy.
  8. Pair up macaron shells of similar size. Pipe or spoon lemon buttercream onto the flat side of one shell, then top with another to sandwich.

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