Lemon Macaroons

Lemon macaroons

The lemon macaroons are one of my favorite type of macaroons, either made with yellow or green lemon, the taste of those macaroons is really incredible. They are fresh and the lemon curd  in this recipe makes them less sweet compared to classic macaroons usually filled with Ganache,
if you carefully follow the steps below,  you should hopefully obtain a good results.

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.

The supplies you will need:

  • Stand Mixer or a hand mixer
  • Food processor
  • Cooking scale
  • Parchment paper
  • Silicone Spatula
  • Thermometer
  • Pastry bag
  • Plain Pastry Tip (8 or 10 mm)
  • Immersion hand mixer
  • Strainer


For the macaroons:

  • 200 g almond flour
  • 200 g icing sugar
  • 5 cl water
  • 200 g sugar
  • 2* 75 g egg whites (about 5 eggs)

For the lemon cream

  • 135 g sugar
  • 140 g eggs
  • 13 cl lemon juice
  • 1 tablespoon cornstarch (Almost 15 g)
  • 30 g almond flour
  • 175 g butter


Making the macaroons

  • In a food processor mix the almond flour and the icing sugar for 30 seconds.

Lemon macaroons

  • Sift the previous mixture.

Lemon macaroons

  • Combine 75 g of egg whites to the first mixture (almond flour and icing sugar) using the spatula. you will get a thick almond paste.Lemon macaroons
  • In a saucepan bring the sugar and the water to a boil, check the temperature using the thermometer.(it is for making the syrup)

Lemon macaroons

  • When the syrup temperature reaches 237 F(114 c) start whipping the 75 g of egg whites.(Use the stand Mixer)
  • When the syrup temperature reaches 246 F (119 c), reduce the speed of the mixer and start adding it little by little to the whipped egg whites mixture, continue whipping until the bowl cools down.(You will get a beautiful Italian meringue).
    note: if you want to color the meringue add the color while whipping.

Lemon macaroons
Lemon macaroons


  • Incorporate gently and tenderly  the meringue into the first mixture (the Almond paste), this process is really important to get good macaroons.( it is called Macaronner in French),

Lemon macaroons

  • In a baking tray, put the parchment paper and draw on it small circles of around 2 inches.
  • Spoon the meringue into a pastry bag fitted with the plain tip. Pipe the macaroons into the circles that you drew earlier.

Lemon macaroons

  • Bake in a preheated oven 320 F (160 C)  for 12 minutes. (sometimes I bake for 15 minutes)

Making the lemon cream

  • In a saucepan, combine the eggs, the sugar and the  lemon juice.

Lemon macaroons

  • Put the saucepan on medium heat  and whisk, when the mixture becomes hot add the cornstarch, continue whisking until you get a smooth texture.
  • Filter the previous mixture in a large bowl that contain the butter,

Lemon macaroons

  • Stir the whole cream with spatulas, stop when you notice that the butter is totally melted.(It is better to use an immersion hand mixer)
  • Incorporate  the almond flour, let it cool in the fridge for 2 hours.

Lemon macaroons

Montage of macaroons:

  • Squeeze the cream onto the center of the macaroons half and Top with another half and press.
  • For a best taste, keep the macaroons 1 day or 2 days (not required).

Some advises to get  good macaroons:

  • If you decide to make macaroons, don’t bake or cook anything else in the kitchen.
  • Don’t use silicone mat to bake macaroons, use parchment paper.
  • The baking tray should be cold (room temperature).
  • The macaroons should be crispy outside and mellow inside, so don’t bake them more than necessary.
  • When removing the macaroons from the oven, remove them from the backing tray with the parchment paper and put them in a cold surface.(on the counter top for example).
  • Keep the macaroons at least 1 day in a hermetic box in the fridge except for the macaroons that are filled with fruit.


Lemon Macaroons



35 comments on “Lemon macaroons

    • Thank You Brandi, if you want to make those macaroons follow the steps it will be straightforward, the only concern will be the cooking, each oven has his own temperature and behavior and the macaroons are really sensitive.

  1. I always wondered how they make these in a perfect circle, now I know it’s drawing the circle first. These macaroons look really delicious; I like lemon flavored things.

    • Yes Brenda you can either draw the circles or use a special silicon mat but it is better to use the parchment paper the macaroons will be better :)

  2. Upon going to France I was super stoked to try a macaroon and to be honest I didn’t like them at all! BUT I love all things lemon and your post makes me want to make these right now! The pictures are great and the recipe seems pretty easy, thanks so much for the post; can’t wait to make’em!

    • thank you so much Lauren, try to make them and follow the steps it should be easy but beware while cooking, the macaroons are really sensitive to heat, your dough could be perfect but after cooking they could to hard, don’t hesitate to ask if you have any question.

  3. WOW! These look amazing! I’m not sure I could make them…but I sure would eat a lemon macaroon! The recipe looks great.

  4. I love macaroons!! This looks so delicious and yummy.For sure my daughter will love it! Going to try this recipe on next weekend

  5. Macaroons is probably one of my favourite sweets! I LOVE sweets and cute little baked goods so this blog got me completely hooked. Your photos are also extremely enticing ! I’ve tried making macaroons before but mine turned out not so nice (Chocolate and nuggat). This takes practise. Yours turned out so fine, but mine were all flat and all layers kind of succumbed down on eachother. I will bookmark this recipe for future references!

    • Thank you George, try to make those one, the chocolate macaroons are the hardest one because the chocolate is to dry that is why your macaroons are flat and probably hard.
      the Lemon one you don’t have to add chocolate to the almond but like I said in other comments, the cooking is the most difficult step, try to use a parchment paper while cooking and watch them.

  6. Those look divine! I bet they taste super good, too. Im excited to try this one because I’ve never made macaroons and I don’t think I’ve seen lemon macaroons here yet. Wish me luck :)

    • Thank you, Yes they are so delicious , i am a great fan of macaroons I can’t stop making and eating them :) , try to make the homemade ones they are very different from the commercial, if you need question just ask :)

  7. I love macaroons, I have never had the lemons one before or made them myself before. I will defiantly be trying this recipe at home.

    • haha it is, the macaroons are very sensitive but if you follow the steps and read the advises that I put in the bottom of the recipe it will straightforward !! if you need any help just ask :)

  8. I am going to try this recipe within the next two weeks, do you mind if I do a post on my blog and link back to yours?

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