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Lemon Macarons with Creamy Lemon Buttercream Filling
Make Lemon Macarons with Lemon Buttercream at home. These bright, tangy French macarons are perfect for parties, gifts, or a sweet afternoon treat.
If you love lemon desserts, these lemon macarons are the little bites of joy you need. They’ve got crisp shells, chewy centers, and a silky buttercream that bursts with fresh lemon flavor.
Why You’ll Love Lemon Macarons with Lemon Buttercream
- Bright lemon flavor that feels like sunshine.
- The perfect balance of chewy shells and creamy filling.
- Looks fancy, but with a little practice, they’re totally doable.
- Great for parties, gifts, or just treating yourself.
Bake bright and tangy Lemon Macarons with Lemon Buttercream at home with this simple recipe.
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Lemon Macarons with Lemon Buttercream
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20–24 filled macarons depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Moderate
Description
These macarons have crisp shells, chewy middles, and a tangy buttercream that ties it all together. Lemon lovers will adore them. Keep this recipe for your next weekend bake.
Ingredients
Macarons
- 1 cup almond flour
- 3/4 cup powdered (icing) sugar
- 2 large egg whites (room temperature)
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 1 tsp lemon zest
- 1/2 tsp lemon juice
- 1–2 drops yellow gel food coloring
Lemon Buttercream Filling
- 3 tbsp heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Sift almond flour and powdered sugar together twice. Yes, twice; it helps keep the shells smooth. Set aside.
- In a clean mixing bowl with the whisk attachment, beat egg whites on medium until foamy.
- Add cream of tartar.
- Slowly add sugar, one spoon at a time, then beat on medium-high until stiff, glossy peaks form.
- Mix in lemon zest, lemon juice, and food coloring.
- Just a drop or two, you don’t want neon shells.
- Sift the dry mix over the meringue. Using a spatula, fold gently, scraping from the bottom, around the sides, then cutting through the middle. Keep folding until the batter flows like lava.
- Transfer to a piping bag with a round tip.
- Pipe 1½-inch circles about an inch apart on a lined baking sheet.
- Tap the tray a few times on the counter to release air bubbles.
- Let them sit out for 30 minutes (sometimes up to an hour, depending on humidity) until the tops look dry and shiny.
- Preheat oven to 150°C (300°F).
- Bake for about 20 minutes. Let cool completely before removing from parchment.
- Beat all filling ingredients in a mixing bowl until creamy and fluffy.
- Pair up shells of similar size. Pipe buttercream onto one half, then sandwich with the other.
Notes
Prepared, tried, and tested by Joy
Lemon Macarons with Lemon Buttercream are crisp on the outside and chewy inside with a tangy citrus filling. They make a stunning homemade treat for spring or summer
Lemon Macarons with Lemon Buttercream are light, chewy, and filled with bright citrus flavor. Their shells and creamy filling make them a treat that feels both special and satisfying.
Macarons sound fancy, but they’re not as intimidating as you think. Sure, they take a little patience, but that lemony punch with creamy buttercream in the middle makes every step worth it. Your shells might not all look picture-perfect (these definitely don’t), but trust me, they’ll still taste like sunshine.
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