Lemon Macarons Recipe

Lemon Macarons Recipe

Todays Lemon Macarons Recipe is enough for 30 medium macarons filled with my favourite lemon curd icing – zingy, chewy and fresh. You’ll fall in love with this Lemon Macarons recipe.



Kitchen scale (great options herehere, and here)
a sugar thermometre(for small quantities the probe kind is more convenient);
greaseproof paper or silicone macaron sheets;
Food processor or blender;
Piping bag;
1/2 inch tip (I use Ateco 6-Piece Pastry Tube and Tips Set);

Level: Easy
Serves: 30 medium macarons.

Lemon Icing:


  • 1 portion lemon curd
  • 100g icing sugar (more depending on desired consistency)


  1. On low speed, beat the icing sugar a little at a time.
  2. Give the glaze a quick whip on high speed and it’s ready.
  3. Ask ready until your macaron shells are ready and fill them with lemon icing.

Lemon Curd Recipe

Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.



  • 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
  • 150 g icing sugar
  • 100 g caster sugar
  • 3 egg whites (110 g)
  • 1/2 – 1 tsp. yellow food coloring


  1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
  2. Press mixture through a fine sieve and into a medium sized bowl.
  3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
  4. Whisk thoroughly until the meringue is smooth and shiny. Add the food coloring.
  5. Use a plastic or metal spoon to fold the almond flour into the meringue.
  6. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
  7. Continue to turn the meringue until it has the right consistency. The consistency should be like lava. (I normally put a dot of batter on the kitchentable. If it has a peak, i fold the batter for a little longer. !!Do not overfold the batter!! Fold it 2-3 times, and make a new test. Repeat until perfect).
  8. Put the batter in a pipingbag and pipe the macarons out on your template. (I usually put a sheet of paking paper over my template, then I can make multiple sheets in the same batch.)
  9. Slap the baking paper on the table 2-3 times to remove any air bubbles.
  10. Let them dry for min. 30 min or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.)
  11. When the shells are dry enough, they are ready to be baked.
  12. Bake the shells at 175°C/347°F for 5 minutes, turn the bakingplate (to get the moisture out of the oven), reduce the heat to 150°C/302°F and bake for another 8-11 minutes. TIP:You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
  13. Cool down the macaron shells and fill them with lemon icing. Let them rest for 24 hours at 12°C/53°F or in the refrigerator fruit-/vegetable drawer.


It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.
If you love macarons, then go and check out all my recipes for Macarons.

Lemon Macarons Recipe

Published on: 27-01-2014, at http://kaloria.dk/citron-macarons/

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