21 Tempting Lemon Macarons Delightful Recipes

Delightful, zesty, and utterly irresistible—lemon macarons are the perfect treat to brighten any day. Whether you’re a baking novice or a seasoned pro, our collection of 21 tempting recipes offers something for everyone, from classic French-style delights to creative twists that’ll surprise and delight. Get ready to whip up some sunshine in your kitchen and discover your new favorite sweet escape!

Classic French Lemon Macarons

Escape basic desserts with these French lemon macarons. Whip up crispy shells with zesty lemon curd that’ll make your taste buds dance. Perfect your piping and impress everyone with these vibrant treats.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (for sweet structure)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar (for meringue)
– ¼ tsp cream of tartar (helps stiff peaks)
– Yellow gel food coloring (vibrant hue, optional)
– ½ cup fresh lemon juice (strained, no pulp)
– 3 large egg yolks (for curd base)
– ½ cup granulated sugar (adjust to sweetness preference)
– ¼ cup unsalted butter (cold, cubed for emulsifying)
– 1 tbsp lemon zest (bright flavor boost)

Instructions

1. Sift almond flour and powdered sugar together into a large bowl twice to remove lumps.
2. Whip egg whites on medium speed for 2 minutes until foamy using a stand mixer.
3. Add cream of tartar and continue whipping for 1 minute.
4. Gradually add granulated sugar while mixing on high speed for 3-4 minutes until stiff peaks form.
5. Fold in yellow gel food coloring until evenly distributed with a spatula.
6. Gently fold dry ingredients into meringue in three batches until batter flows like lava (about 40-50 folds).
7. Pipe 1.5-inch circles onto parchment-lined baking sheets using a round tip.
8. Tap baking sheets firmly on counter 3-4 times to release air bubbles.
9. Let macarons rest at room temperature for 30-40 minutes until skins form (not sticky to touch).
10. Preheat oven to 300°F and bake for 12-14 minutes until feet are set and tops are matte.
11. Cool completely on baking sheets for 15 minutes before removing.
12. Whisk lemon juice, egg yolks, and sugar in a heatproof bowl for the curd.
13. Place bowl over simmering water and cook for 8-10 minutes, stirring constantly until thickened.
14. Remove from heat and stir in cold butter cubes until melted and smooth.
15. Mix in lemon zest and chill curd for 1 hour in refrigerator.
16. Pipe chilled lemon curd onto flat sides of half the macaron shells.
17. Sandwich with remaining shells and press gently to spread filling.
18. Refrigerate assembled macarons for 24 hours to develop texture.

The shells achieve a delicate crispness that gives way to a chewy interior, while the tart lemon curd provides a bright, creamy contrast. Serve chilled with espresso or crumble over vanilla ice cream for an elevated dessert experience.

Lemon Macarons with zesty Lemon Curd Filling

Perfectly crisp shells with a tangy lemon burst—these macarons will disappear faster than you can say “citrus heaven.” Pack that zesty punch in every delicate bite.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (prevents graininess)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– ½ tsp cream of tartar (stiffens peaks)
– Yellow gel food coloring (vibrant, no liquid)
– ½ cup lemon curd (store-bought or homemade)
– 4 tbsp unsalted butter (softened, for filling)

Instructions

1. Line two baking sheets with parchment paper.
2. Sift almond flour and powdered sugar into a bowl twice to remove lumps.
3. Whip egg whites on medium speed for 1 minute until foamy.
4. Add cream of tartar and granulated sugar gradually over 2 minutes.
5. Increase speed to high and beat for 3 minutes until stiff peaks form.
6. Fold in yellow gel food coloring until evenly distributed.
7. Gently fold dry ingredients into meringue in three batches, deflating minimally.
8. Pipe 1½-inch circles onto prepared sheets, spacing 1 inch apart.
9. Tap sheets firmly 3 times on counter to release air bubbles.
10. Rest macarons at room temperature for 30 minutes until skins form.
11. Preheat oven to 300°F with rack in center position.
12. Bake one sheet at a time for 14 minutes until feet are set.
13. Cool completely on sheets for 15 minutes before removing.
14. Beat softened butter with lemon curd for 2 minutes until fluffy.
15. Pipe or spread filling onto flat side of half the shells.
16. Sandwich with remaining shells and press gently.
17. Refrigerate in airtight container for 24 hours to mature flavors.
Slightly crisp shells give way to a creamy, tart filling that balances sweetness. Serve chilled with iced tea or crush over lemon sorbet for a textural twist.

Lavender Honey Lemon Macarons

Absolutely obsessed with these floral, zesty treats that look straight out of a Parisian patisserie. Whip up these lavender honey lemon macarons to impress your friends or just treat yourself—they’re easier than you think and totally Instagram-worthy.

Ingredients

• 1 cup almond flour (sifted for smooth shells)
• 1 ¾ cups powdered sugar (sifted with almond flour)
• 3 large egg whites (aged 24 hours for stability)
• ¼ cup granulated sugar
• 1 tsp dried culinary lavender (crushed finely for even flavor)
• 2 tbsp honey (local for floral notes)
• 1 lemon (zested and juiced, about 2 tbsp juice)
• 4 tbsp unsalted butter (softened to room temperature)
• ¼ tsp purple gel food coloring (optional, for vibrant shells)

Instructions

1. Line two baking sheets with parchment paper or silicone mats.
2. Sift almond flour and powdered sugar together into a large bowl twice to remove lumps.
3. In a separate clean bowl, beat egg whites on medium speed until foamy, about 1 minute.
4. Gradually add granulated sugar while beating, then increase speed to high until stiff peaks form, about 3–4 minutes.
5. Fold in purple food coloring and crushed lavender until just combined.
6. Gently fold the sifted dry ingredients into the meringue in three batches, using a spatula and rotating the bowl.
7. Continue folding until the batter flows like lava and ribbons off the spatula (about 40–50 folds).
8. Transfer batter to a piping bag fitted with a ½-inch round tip.
9. Pipe 1½-inch circles onto prepared sheets, spacing them 1 inch apart.
10. Firmly tap sheets on counter 2–3 times to release air bubbles.
11. Let macarons rest at room temperature until skins form and feel dry to touch, 30–60 minutes.
12. Preheat oven to 300°F.
13. Bake one sheet at a time for 14–16 minutes, until shells lift cleanly off parchment.
14. Cool completely on sheets, about 15 minutes.
15. Beat softened butter, honey, lemon zest, and 2 tbsp lemon juice in a bowl until light and fluffy, about 3 minutes.
16. Pipe or spread filling onto flat side of half the shells.
17. Sandwich with remaining shells, pressing gently.
18. Refrigerate macarons in an airtight container for 24 hours to mature.

Resting transforms these macarons—the shells soften, the floral lavender mellows, and the honey-lemon filling melds into a creamy, tangy burst. Serve them chilled with iced tea for a refreshing bite, or stack them high on a cake stand for a stunning centerpiece that tastes as dreamy as it looks.

Lemon Cheesecake Macarons

Viral dessert mashup alert! Lemon Cheesecake Macarons combine two iconic treats into one showstopping bite. Whip these up for your next gathering and watch them disappear instantly.

Ingredients

– 1 cup almond flour (super-fine for smoother shells)
– 1¾ cups powdered sugar (sifted to remove lumps)
– 3 large egg whites (aged 24 hours for better stability)
– ¼ cup granulated sugar
– ¼ tsp cream of tartar (helps stabilize meringue)
– 8 oz cream cheese (softened to room temperature)
– ½ cup lemon curd (store-bought or homemade)
– 1 tsp lemon zest (fresh for brightest flavor)
– Yellow gel food coloring (optional, for vibrant shells)

Instructions

1. Sift almond flour and powdered sugar together into a large bowl twice to ensure no lumps remain.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Add cream of tartar and continue whipping until soft peaks form.
4. Gradually add granulated sugar while beating on high until stiff, glossy peaks form, about 3-4 minutes.
5. Fold in yellow food coloring if using until evenly distributed.
6. Gently fold dry ingredients into meringue in three additions using a spatula, stopping when batter flows like lava.
7. Transfer batter to a piping bag fitted with a ½-inch round tip.
8. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing 1 inch apart.
9. Firmly tap baking sheets on counter 2-3 times to release air bubbles.
10. Let macarons rest at room temperature until dry to the touch, 30-60 minutes.
11. Preheat oven to 300°F with rack in center position.
12. Bake one sheet at a time for 15-17 minutes until feet are set and tops don’t wiggle.
13. Cool completely on baking sheet before removing, about 20 minutes.
14. Beat cream cheese and lemon zest with electric mixer until smooth and fluffy.
15. Fold in lemon curd until fully incorporated.
16. Pipe or spoon filling onto flat side of half the macaron shells.
17. Sandwich with remaining shells, pressing gently until filling reaches edges.
18. Refrigerate in airtight container for 24 hours to develop flavor and texture.

Fresh from the fridge, these macarons offer crisp shells that give way to creamy, tangy filling. The lemon zest brightens each bite while the cheesecake component adds rich depth. Serve chilled with iced tea for the ultimate sweet-and-tart experience.

Earl Grey Tea Infused Lemon Macarons

Brace yourself for the most sophisticated cookie upgrade you’ll make this season. These Earl Grey tea-infused lemon macarons deliver floral elegance with zesty brightness in every delicate bite—your tea time will never be the same.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1 ¾ cups powdered sugar (for structure and sweetness)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 2 tbsp Earl Grey tea leaves (finely ground, or use tea bags)
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 4 tbsp unsalted butter, softened
– 1 cup powdered sugar (for buttercream)
– ½ tsp vanilla extract (optional, for depth)
– Yellow gel food coloring (optional, for vibrant shells)

Instructions

1. Sift almond flour with 1 ¾ cups powdered sugar into a large bowl—discard any coarse bits for ultra-smooth macaron shells.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Gradually add granulated sugar while whipping on high until stiff, glossy peaks form, 3–4 minutes.
4. Fold in sifted dry ingredients in 3 batches using a spatula, scraping the bowl bottom to prevent hidden pockets of flour.
5. Add ground Earl Grey tea and 2–3 drops yellow food coloring (if using), folding just until the batter flows like lava—overmixing causes flat macarons.
6. Pipe 1½-inch circles onto a parchment-lined baking sheet, spacing them 1 inch apart.
7. Tap the sheet firmly 3–4 times on the counter to release air bubbles, then pop any remaining ones with a toothpick.
8. Rest macarons at room temperature until skins form and feel dry to the touch, 30–60 minutes (humidity affects timing).
9. Preheat oven to 300°F—use an oven thermometer for accuracy, as uneven heat cracks shells.
10. Bake one sheet at a time for 12–14 minutes until shells lift cleanly off parchment when gently nudged.
11. Cool completely on the sheet, about 15 minutes, before filling.
12. Beat softened butter with 1 cup powdered sugar and vanilla on high until fluffy, 2–3 minutes.
13. Mix in lemon juice until smooth—add it slowly to prevent the buttercream from breaking.
14. Pipe or spread filling onto half the shells, then sandwich with remaining shells. They’re best after maturing overnight in the fridge, which melds flavors and softens the shells.

Vanilla Bean and Lemon Macarons

A batch of these vanilla bean and lemon macarons will instantly elevate your dessert game. Whip up these delicate French cookies with glossy shells and creamy filling that melt in your mouth. Perfect your technique with these pro tips for bakery-worthy results every single time.

Ingredients

– 1 cup almond flour (sifted for smoother shells)
– 1¾ cups powdered sugar (prevents graininess)
– 3 large egg whites (aged 24 hours at room temperature)
– ¼ cup granulated sugar (for stable meringue)
– 1 vanilla bean (or 2 tsp vanilla bean paste)
– 4 tbsp unsalted butter (softened to room temperature)
– 1 cup powdered sugar (for buttercream)
– 2 tbsp fresh lemon juice (adjust for tartness preference)
– 1 tsp lemon zest (brightens the flavor)

Instructions

1. Sift almond flour and 1¾ cups powdered sugar together into a large bowl three times to remove lumps.
2. Split the vanilla bean lengthwise and scrape out the seeds using the back of your knife.
3. Whip egg whites on medium speed until foamy, about 2 minutes.
4. Gradually add granulated sugar while continuing to whip on high speed.
5. Continue whipping until stiff, glossy peaks form, about 4-5 minutes.
6. Gently fold the sifted dry ingredients into the meringue in three additions using a spatula.
7. Fold until the batter flows like lava and forms a ribbon when lifted, about 40-50 strokes.
8. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
9. Firmly tap baking sheets on counter 3-4 times to release air bubbles.
10. Let macarons rest at room temperature until dry to the touch, 30-60 minutes.
11. Preheat oven to 300°F with rack positioned in the center.
12. Bake one sheet at a time for 14-16 minutes until feet are set and tops don’t wiggle.
13. Cool completely on baking sheets before removing, about 15 minutes.
14. Beat softened butter and 1 cup powdered sugar on medium speed until light and fluffy.
15. Mix in lemon juice, lemon zest, and vanilla bean seeds until fully incorporated.
16. Pipe or spread filling onto flat side of half the macaron shells.
17. Sandwich with remaining shells, pressing gently until filling reaches edges.
18. Refrigerate in airtight container for 24 hours to develop flavor and texture.

Vanilla bean and lemon macarons achieve that perfect crisp shell giving way to a chewy interior. The floral vanilla notes balance beautifully with the bright citrus filling. Serve them alongside espresso or crumble over lemon sorbet for an elegant dessert upgrade.

Lemon Rosemary Scented Macarons

Grab your piping bags—these lemon rosemary macarons will transform your dessert game overnight. Whip up these elegant cookies that balance zesty citrus with earthy herbs in every delicate bite. Get ready to impress with flavors that sing and textures that melt.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (prevents gritty texture)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 1 tsp lemon zest (freshly grated for maximum flavor)
– 1 tsp finely chopped fresh rosemary (or ½ tsp dried)
– 2-3 drops yellow gel food coloring (optional for vibrant hue)
– ½ cup unsalted butter, softened (for Swiss meringue buttercream)
– ¼ cup lemon juice (freshly squeezed, adjust tartness to preference)

Instructions

1. Line two baking sheets with parchment paper or silicone mats.
2. Sift almond flour and powdered sugar together into a large bowl—discard any coarse bits.
3. In a separate clean bowl, whip egg whites on medium speed until foamy, about 1 minute.
4. Gradually add granulated sugar while whipping on high until stiff, glossy peaks form, 3-4 minutes.
5. Fold in lemon zest, rosemary, and food coloring until just combined.
6. Gently fold the dry ingredients into the meringue in three batches until the batter flows like lava.
7. Transfer batter to a piping bag fitted with a ½-inch round tip.
8. Pipe 1½-inch circles onto prepared sheets, spacing them 1 inch apart.
9. Firmly tap sheets against counter 2-3 times to release air bubbles.
10. Let macarons rest at room temperature until skins form, 30-45 minutes (they should feel dry to touch).
11. Preheat oven to 300°F—use an oven thermometer for accuracy.
12. Bake one sheet at a time for 14-16 minutes until feet are set and tops don’t wiggle.
13. Cool completely on sheets, about 20 minutes, before removing.
14. For filling, whip softened butter and ¼ cup powdered sugar until light and fluffy, 2-3 minutes.
15. Gradually mix in lemon juice until smooth and spreadable.
16. Pair similar-sized shells and pipe or spread filling onto flat sides.
17. Gently sandwich shells and press lightly to push filling to edges.
18. Refrigerate macarons in an airtight container for 24 hours to mature flavors and soften shells.

Now these macarons boast crisp shells that give way to chewy centers, with rosemary’s piney notes cutting through the bright lemon curd. Nestle them on a cedar plank for a rustic charcuterie board, or stack them high for a stunning centerpiece that whispers sophistication.

Blueberry Lemon Macarons

Nailing these blueberry lemon macarons will make your feed pop. Whip up these vibrant treats that burst with sweet-tart flavor. Get ready for bakery-level results from your own kitchen.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (prevents graininess)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– ½ tsp cream of tartar (helps stiffen peaks)
– Blueberry gel food coloring (vibrant color, no bleeding)
– ½ cup unsalted butter, softened (room temperature for smooth filling)
– 1 cup powdered sugar (sifted to avoid lumps)
– 2 tbsp lemon juice (freshly squeezed for bright flavor)
– 1 tsp lemon zest (adds intense citrus aroma)
– ½ cup blueberry jam (thick, seedless variety works best)

Instructions

1. Sift almond flour and 1¾ cups powdered sugar together into a large bowl twice to remove any lumps.
2. Whip egg whites on medium speed for 2 minutes until foamy in a clean, grease-free stand mixer bowl.
3. Add cream of tartar and continue whipping for 1 minute until soft peaks form.
4. Gradually add granulated sugar while mixing on high speed for 3 minutes until stiff, glossy peaks form.
5. Fold in blueberry gel food coloring until evenly distributed throughout the meringue.
6. Gently fold the dry ingredients into the meringue in three additions using a spatula, taking about 45-50 folds total.
7. Transfer batter to a piping bag fitted with a ½-inch round tip and pipe 1½-inch circles onto parchment-lined baking sheets.
8. Tap baking sheets firmly on counter 3-4 times to release air bubbles and create smooth tops.
9. Let macarons rest at room temperature for 30-45 minutes until they form a dry skin that doesn’t stick to your finger.
10. Preheat oven to 300°F and bake for 15-17 minutes until feet are set and shells don’t wiggle when touched.
11. Cool completely on baking sheets for 20 minutes before carefully removing from parchment.
12. Beat softened butter with 1 cup powdered sugar for 3 minutes until light and fluffy.
13. Mix in lemon juice and zest until fully incorporated into the buttercream.
14. Pipe a ring of lemon buttercream around the edge of half the macaron shells.
15. Fill the center of each buttercream ring with ½ teaspoon of blueberry jam.
16. Sandwich with remaining shells and gently press together.
17. Refrigerate macarons for 24 hours to develop flavor and achieve the perfect chewy texture.

Crack into these macarons to discover crisp shells giving way to chewy interiors. The lemon buttercream cuts through the sweet blueberry jam with bright acidity. Serve them chilled with afternoon tea or crush over vanilla ice cream for an elegant dessert upgrade.

Lemon Raspberry Macarons Explosion

Craving something that’ll stop your scroll? These lemon raspberry macarons deliver that perfect sweet-tart punch in every delicate bite. Get ready to level up your baking game with this explosion of flavor.

Ingredients

– 1 cup almond flour (sifted for smoother shells)
– 1¾ cups powdered sugar
– 3 large egg whites (aged 24 hours for better stability)
– ¼ cup granulated sugar
– ½ tsp cream of tartar
– Yellow gel food coloring (liquid can deflate meringue)
– ½ cup raspberry jam (seedless for smoother filling)
– 4 tbsp unsalted butter, softened
– 1 cup powdered sugar (for buttercream)
– 2 tbsp lemon juice (freshly squeezed for brighter flavor)
– 1 tsp lemon zest

Instructions

1. Sift almond flour and 1¾ cups powdered sugar together into a large bowl.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Add cream of tartar and continue whipping until soft peaks form.
4. Gradually add granulated sugar while whipping on high speed until stiff, glossy peaks form, about 3-4 minutes.
5. Fold in yellow gel food coloring until evenly distributed.
6. Gently fold dry ingredients into meringue using a spatula, making exactly 65-70 strokes for proper macaronage.
7. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
8. Tap baking sheets firmly on counter 3-4 times to release air bubbles.
9. Let macarons rest at room temperature until skins form, about 30-45 minutes.
10. Preheat oven to 300°F with rack in center position.
11. Bake one sheet at a time for 15-17 minutes until feet are set and tops don’t wiggle.
12. Cool completely on baking sheets, about 20 minutes.
13. Beat softened butter and 1 cup powdered sugar until light and fluffy, about 3 minutes.
14. Mix in lemon juice and zest until fully incorporated.
15. Pipe buttercream around edges of half the macaron shells.
16. Fill centers with ½ teaspoon raspberry jam each.
17. Sandwich with remaining shells, pressing gently until filling reaches edges.
18. Refrigerate in airtight container for 24 hours to develop texture and flavor.

A perfect balance of crisp shell and chewy interior lets the bright lemon buttercream and tart raspberry jam shine through. Serve these beauties with sparkling rosé for an elegant touch, or crush them over vanilla ice cream for an instant dessert upgrade.

Lemon Coconut Macarons

Unlock your inner pastry chef with these vibrant lemon coconut macarons. They’re the perfect balance of zesty and tropical—guaranteed to impress at your next gathering. Get ready to bake your most stunning cookies yet.

Ingredients

– 1 cup almond flour (sifted for smoother shells)
– 1¾ cups powdered sugar (extra fine works best)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 2 tbsp lemon zest (freshly grated for maximum flavor)
– ½ cup shredded coconut (unsweetened preferred)
– 4 tbsp lemon juice (freshly squeezed)
– ½ cup unsalted butter (softened to room temperature)
– 1 cup powdered sugar (for buttercream)
– Yellow gel food coloring (optional, for vibrant shells)

Instructions

1. Sift almond flour and 1¾ cups powdered sugar together into a large bowl, discarding any coarse bits.
2. Whip egg whites on medium speed until foamy, about 2 minutes.
3. Gradually add granulated sugar while mixing, increasing speed to high until stiff peaks form, 3-4 minutes.
4. Fold in yellow food coloring if using until evenly distributed.
5. Gently fold dry ingredients into egg whites in three additions, using a J-shaped motion to preserve air.
6. Continue folding until batter flows like lava and ribbons off spatula—this is the “macaronage” stage.
7. Transfer batter to piping bag fitted with ½-inch round tip.
8. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing 1 inch apart.
9. Firmly tap sheets on counter 3-4 times to release air bubbles.
10. Let macarons rest at room temperature until skins form, 30-45 minutes (they should feel dry to touch).
11. Preheat oven to 300°F with rack in center position.
12. Bake one sheet at a time for 14-16 minutes until feet are set and tops don’t wiggle.
13. Cool completely on sheets, about 20 minutes, before removing.
14. Beat softened butter and 1 cup powdered sugar on high until light and fluffy, 3 minutes.
15. Mix in lemon zest, lemon juice, and shredded coconut until fully incorporated.
16. Pipe or spread filling onto flat side of half the macaron shells.
17. Sandwich with remaining shells, pressing gently until filling reaches edges.
18. Refrigerate in airtight container 24 hours for flavors to meld and texture to soften.

A delicate crisp shell gives way to a chewy interior with bright lemon curd and tropical coconut. These beauties shine on dessert boards alongside iced coffee or as edible gifts in clear cellophane bags. The zesty filling perfectly cuts through the sweet almond shells for a truly addictive treat.

Lemon and White Chocolate Ganache Macarons

Viral-worthy macarons that’ll make your feed pop! These lemon and white chocolate ganache macarons deliver that perfect crisp-shell-chewy-center combo everyone craves. Get ready to level up your baking game with this showstopper.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1 ¾ cups powdered sugar (for that signature sweetness)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– ¼ tsp cream of tartar (helps stabilize meringue)
– Yellow gel food coloring (vibrant color without thinning batter)
– 8 oz white chocolate chips (high quality for smooth ganache)
– ½ cup heavy cream
– 2 tbsp lemon zest (freshly grated for maximum flavor)
– 2 tbsp lemon juice (adjust for tartness preference)

Instructions

1. Sift almond flour and powdered sugar together into a large bowl.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Add cream of tartar and continue whipping until soft peaks form.
4. Gradually add granulated sugar while whipping on high speed.
5. Whip until stiff, glossy peaks form, about 3-4 minutes total.
6. Fold in yellow gel food coloring until evenly distributed.
7. Gently fold dry ingredients into meringue in three batches.
8. Test batter consistency—it should flow like lava and form a figure-8 without breaking.
9. Pipe 1.5-inch circles onto parchment-lined baking sheets.
10. Tap baking sheets firmly on counter to release air bubbles.
11. Let macarons rest at room temperature until skins form, 30-60 minutes.
12. Preheat oven to 300°F with rack in center position.
13. Bake one sheet at a time for 15-17 minutes until feet are set.
14. Cool completely on baking sheets before removing.
15. Heat heavy cream to simmer in small saucepan, about 2 minutes.
16. Pour hot cream over white chocolate chips in heatproof bowl.
17. Let sit 2 minutes, then whisk until smooth and glossy.
18. Stir in lemon zest and lemon juice until fully incorporated.
19. Refrigerate ganache until pipeable consistency, 20-30 minutes.
20. Pipe ganache onto flat side of half the macaron shells.
21. Sandwich with remaining shells, pressing gently.
22. Refrigerate macarons 24 hours for optimal texture development.

Zesty lemon cuts through the rich white chocolate ganache in the most addictive way. The crisp shell gives way to that signature chewy interior that macaron lovers dream about. Serve these chilled with espresso or crumble over vanilla ice cream for next-level dessert vibes.

Matcha Lemon Macarons

Get ready to level up your baking game with these vibrant Matcha Lemon Macarons. Grab your piping bag and let’s create these elegant treats that balance earthy matcha with zesty lemon. They’re about to become your new favorite bake.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (for that perfect sweetness)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar (fine grain works best)
– 1 tbsp matcha powder (culinary grade for vibrant color)
– ½ cup unsalted butter, softened (room temperature crucial)
– 1 cup powdered sugar (for the buttercream)
– 2 tbsp fresh lemon juice (adjust for tartness preference)
– 1 tsp lemon zest (freshly grated for maximum flavor)

Instructions

1. Sift almond flour, 1¾ cups powdered sugar, and matcha powder together into a large bowl.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Gradually add granulated sugar while continuing to whip.
4. Increase speed to high and whip until stiff peaks form, about 3-4 minutes.
5. Fold dry ingredients into egg whites using a spatula, making exactly 50 folds for perfect consistency.
6. Transfer batter to piping bag fitted with ½-inch round tip.
7. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing 1 inch apart.
8. Tap baking sheets firmly on counter 3 times to release air bubbles.
9. Let macarons rest at room temperature for 30 minutes until skins form.
10. Preheat oven to 300°F while macarons rest.
11. Bake one sheet at a time for 15 minutes until feet are set and tops are firm.
12. Cool completely on baking sheets, about 20 minutes.
13. Beat softened butter with 1 cup powdered sugar until light and fluffy, about 3 minutes.
14. Mix in lemon juice and zest until fully incorporated.
15. Pipe buttercream onto flat sides of half the macaron shells.
16. Sandwich with remaining shells, pressing gently.
17. Refrigerate in airtight container for 24 hours to develop flavor and texture.

Out of this world, these macarons deliver that signature crisp shell giving way to a chewy interior. The earthy matcha perfectly cuts through the bright lemon buttercream. Try serving them with green tea or as an elegant addition to your next brunch spread.

Meyer Lemon Macarons with Lavender Cream

Jumpstart your baking game with these floral-meets-citrus macarons. Just imagine crisp shells giving way to creamy lavender filling—perfect for your next brunch or gift box. They’re surprisingly doable with these pro tips!

Ingredients

– 1 cup almond flour (sifted for smoother shells)
– 1¾ cups powdered sugar (prevents gritty texture)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 2 tbsp Meyer lemon zest (freshly grated for maximum flavor)
– 5 drops yellow gel food coloring (optional, for vibrant shells)
– ½ cup heavy cream (chilled for faster whipping)
– 1 tbsp dried culinary lavender
– 4 tbsp unsalted butter (softened to room temperature)
– 1 cup powdered sugar (for the buttercream)

Instructions

1. Sift almond flour and 1¾ cups powdered sugar together into a large bowl twice to remove lumps.
2. Whip egg whites on medium speed until foamy, about 1 minute.
3. Gradually add granulated sugar while mixing, then increase speed to high.
4. Beat until stiff peaks form, about 3-4 minutes—test by lifting whisk; peaks should stand straight up.
5. Fold in lemon zest and food coloring (if using) with a spatula until just combined.
6. Gently fold dry ingredients into egg white mixture in three batches, using a J-fold motion to preserve air.
7. Mix until batter flows like lava and forms a “figure-8” without breaking—this is the macaronage stage; stop immediately once achieved.
8. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
9. Firmly tap sheets on counter 3-4 times to release air bubbles, then pop any remaining bubbles with a toothpick.
10. Let macarons rest at room temperature until skins form and feel dry to touch, 30-60 minutes depending on humidity.
11. Preheat oven to 300°F with rack in center position for even baking.
12. Bake one sheet at a time for 14-16 minutes until shells lift cleanly from parchment.
13. Cool completely on sheets, about 20 minutes, before removing.
14. Heat heavy cream and lavender in a saucepan until steaming (do not boil), about 3 minutes.
15. Strain lavender out through a fine-mesh sieve and chill cream for 30 minutes until cold.
16. Whip chilled lavender cream until soft peaks form, about 2 minutes.
17. Beat softened butter and 1 cup powdered sugar in a separate bowl until fluffy, 3-4 minutes.
18. Fold whipped lavender cream into butter mixture until smooth.
19. Pipe or spread filling onto flat sides of half the macaron shells.
20. Sandwich with remaining shells and gently press together.
21. Refrigerate macarons in an airtight container for 24 hours to mature—this softens shells and melds flavors.

What makes these irresistible? The shells crackle delicately before revealing a creamy center where floral lavender dances with bright Meyer lemon. Try serving them alongside Earl Grey tea or crumbling over vanilla ice cream for a next-level dessert hack.

Lemon Basil Macarons with Lemon Buttercream

Dazzle your taste buds with these vibrant lemon basil macarons. They combine zesty citrus with fresh herbal notes in a delicate French cookie. Perfect your macaron skills with this show-stopping flavor combo.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1 ¾ cups powdered sugar
– 3 large egg whites (aged 24 hours at room temperature)
– ¼ cup granulated sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp finely chopped fresh basil
– ½ cup unsalted butter, softened
– 2 cups powdered sugar for buttercream
– Yellow gel food coloring (optional, for vibrant shells)

Instructions

1. Sift almond flour and 1 ¾ cups powdered sugar together into a large bowl, discarding any large pieces.
2. Whip room temperature egg whites on medium speed until foamy, about 1 minute.
3. Gradually add granulated sugar while continuing to whip, increasing speed to high until stiff peaks form, about 3-4 minutes.
4. Gently fold the dry ingredients into the whipped egg whites using a spatula, being careful not to deflate the mixture.
5. Continue folding until the batter flows like lava and forms a ribbon when lifted, about 40-50 folds.
6. Fold in lemon zest, lemon juice, and chopped basil until just combined.
7. Add yellow food coloring if using, folding until evenly distributed.
8. Pipe 1 ½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
9. Firmly tap baking sheets on counter 2-3 times to release air bubbles.
10. Let macarons rest at room temperature until dry to the touch, 30-60 minutes.
11. Preheat oven to 300°F and bake for 12-14 minutes until feet are set and tops don’t wiggle.
12. Cool completely on baking sheets before removing, about 15 minutes.
13. Beat softened butter with 2 cups powdered sugar until light and fluffy, 3-4 minutes.
14. Pipe or spread buttercream onto flat sides of half the macaron shells.
15. Sandwich with remaining shells, pressing gently to spread filling to edges.

Expect crisp shells that give way to chewy centers, bursting with bright lemon and subtle basil freshness. Serve chilled for a firmer texture or at room temperature for maximum flavor release. These elegant treats shine on dessert platters or as edible gifts in decorative boxes.

Ginger Lemon Macarons with Creamy Filling

Brace yourselves for flavor fireworks. These ginger lemon macarons deliver zesty citrus punch with spicy warmth in every delicate bite. Perfect your piping skills with this showstopping recipe.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (prevents graininess)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 1 tsp ground ginger (add extra for more heat)
– 2 tsp lemon zest (freshly grated for maximum flavor)
– ½ cup unsalted butter, softened (room temperature crucial)
– 1 cup powdered sugar (for filling)
– 2 tbsp lemon juice (freshly squeezed)
– Yellow gel food coloring (optional for vibrant shells)

Instructions

1. Sift almond flour with 1¾ cups powdered sugar into a large bowl.
2. Whip egg whites on medium speed until foamy, about 2 minutes.
3. Gradually add granulated sugar while continuing to whip.
4. Increase speed to high and whip until stiff peaks form, 3-4 minutes.
5. Fold in lemon zest, ground ginger, and food coloring if using.
6. Gently fold dry ingredients into meringue in three batches.
7. Test batter consistency—it should flow like lava and form a figure-8 without breaking.
8. Pipe 1½-inch circles onto parchment-lined baking sheets.
9. Tap baking sheets firmly on counter to release air bubbles.
10. Let macarons rest at room temperature until skins form, 30-45 minutes.
11. Preheat oven to 300°F with rack in center position.
12. Bake one sheet at a time for 14-16 minutes until feet are set.
13. Cool completely on baking sheets, about 20 minutes.
14. Beat softened butter with 1 cup powdered sugar until creamy.
15. Mix in lemon juice until filling is smooth and spreadable.
16. Pipe or spread filling onto flat sides of half the shells.
17. Sandwich with remaining shells, pressing gently.
18. Refrigerate macarons in airtight container for 24 hours to mature.

What makes these truly magical is the crisp shell giving way to chewy interior. The ginger warmth builds slowly while lemon zing cuts through the sweet buttercream. Serve slightly chilled with Earl Grey tea or crumble over vanilla ice cream for next-level desserts.

Lemon and Almond Crunch Macarons

Satisfy your sweet tooth with these vibrant lemon and almond crunch macarons. Whip up these delicate French cookies that deliver a zesty punch and satisfying texture. Master this impressive treat that looks straight from a Parisian patisserie.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– 1¾ cups powdered sugar (prevents graininess)
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar (creates glossy meringue)
– ½ tsp cream of tartar (stabilizes foam)
– Yellow gel food coloring (vibrant, won’t thin batter)
– ½ cup lemon curd (store-bought or homemade)
– ¼ cup crushed toasted almonds (adds crunch)

Instructions

1. Line two baking sheets with silicone macaron mats or parchment paper.
2. Sift almond flour and powdered sugar together into a large bowl, discarding any coarse bits.
3. Whip egg whites on medium speed until foamy, about 1 minute.
4. Add cream of tartar and continue whipping until soft peaks form.
5. Gradually add granulated sugar while beating on high speed until stiff, glossy peaks form, about 3-4 minutes.
6. Fold in yellow gel food coloring until evenly distributed.
7. Gently fold the dry ingredients into the meringue in three additions using a spatula.
8. Continue folding until the batter flows like lava and forms a ribbon that dissolves back into itself in 10 seconds.
9. Transfer batter to a piping bag fitted with a ½-inch round tip.
10. Pipe 1½-inch circles onto prepared baking sheets, spacing them 1 inch apart.
11. Firmly tap baking sheets on counter 3-4 times to release air bubbles.
12. Let macarons rest at room temperature until dry skins form, about 30-60 minutes.
13. Preheat oven to 300°F with rack in center position.
14. Bake one sheet at a time for 14-16 minutes until feet are set and shells don’t wiggle.
15. Cool completely on baking sheets, about 15 minutes.
16. Pair similar-sized shells together for sandwiching.
17. Pipe lemon curd onto flat sides of half the shells.
18. Sprinkle crushed toasted almonds over the curd.
19. Top with remaining shells, pressing gently to adhere.
20. Refrigerate in airtight container for 24 hours to develop flavor and texture.

Vibrant yellow shells crackle delicately before giving way to chewy interiors and bright lemon filling. The toasted almond crunch provides unexpected texture against the smooth curd. Serve these alongside espresso for an elegant afternoon treat or package in clear bags for edible gifts.

Lemon Poppy Seed Macarons

Every baker needs this lemon poppy seed macaron recipe in their arsenal. Expect crisp shells with chewy centers and zesty filling that’ll make your taste buds dance.

Ingredients

– 1 cup almond flour (sifted for smooth shells)
– ¾ cup powdered sugar
– 3 large egg whites (aged 24 hours for stability)
– ¼ cup granulated sugar
– 1 tbsp lemon zest (freshly grated for maximum flavor)
– 1 tsp poppy seeds
– ½ cup unsalted butter, softened
– 1 cup powdered sugar for buttercream
– 2 tbsp fresh lemon juice
– Yellow gel food coloring (optional, for vibrant shells)

Instructions

1. Sift almond flour and ¾ cup powdered sugar together into a large bowl. 2. Whip egg whites on medium speed until foamy, about 1 minute. 3. Gradually add granulated sugar while continuing to whip. 4. Increase speed to high and whip until stiff peaks form, about 3-4 minutes. 5. Fold in lemon zest, poppy seeds, and food coloring if using. 6. Gently fold dry ingredients into meringue in three batches until batter flows like lava. 7. Pipe 1½-inch circles onto parchment-lined baking sheets. 8. Tap baking sheets firmly on counter to release air bubbles. 9. Let macarons rest at room temperature until skins form, 30-45 minutes. 10. Preheat oven to 300°F. 11. Bake one sheet at a time for 15-17 minutes until feet are set. 12. Cool completely on baking sheets before removing. 13. Beat softened butter until creamy, about 2 minutes. 14. Gradually add 1 cup powdered sugar and beat until fluffy. 15. Mix in lemon juice until smooth. 16. Pipe buttercream onto flat side of half the shells. 17. Sandwich with remaining shells. 18. Refrigerate macarons for 24 hours to develop texture. What makes these macarons extraordinary is the perfect crackle of the shell giving way to that chewy interior. The lemon buttercream bursts with bright citrus that plays beautifully against the subtle crunch of poppy seeds. Try serving them alongside afternoon tea or crushing over vanilla ice cream for an elevated dessert experience.

Conclusion

Zesty, vibrant, and endlessly delightful—this collection of 21 lemon macaron recipes is your ticket to sweet success in the kitchen. Whether you’re a baking newbie or a seasoned pro, there’s a recipe here to inspire you. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest!