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An image of lemon macarons stacked on top of each other.
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4.93 from 13 votes

Lemon Macarons

These sunny yellow Lemon Macarons are sure to brighten your day! They are filled with lemon buttercream and lemon curd for double the lemony goodness!
Prep Time45 mins
Cook Time16 mins
Additional Time1 hr
Total Time2 hrs 1 min
Course: Dessert
Cuisine: French
Servings: 21 -24 Filled Macarons
Calories: 110kcal
Author: Amy Nash


Macaron Shells

  • 1 cup finely ground almond flour
  • ¾ cup powdered sugar
  • 3 large egg whites at room temperature
  • ½ cup granulated sugar
  • Yellow food coloring


  • ½ batch of [Lemon Curd]
  • ¼ cup salted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 2-3 teaspoons fresh lemon juice as needed


  • Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
  • Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
  • In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.
  • Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
  • Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 ½-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the baking sheet against the counter a few times to release air bubbles.
  • Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
  • Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
  • Meanwhile, make the lemon buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, lemon juice, and lemon zest and mix again until smooth and light.
  • To fill the macaron shells, transfer the lemon buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with ½ teaspoon of lemon curd, then top with another macaron shell.


  • You can buy jars of lemon curd at the store near the jellies and jams, although I think homemade lemon curd is so much better. Just be sure to make it in advance so it has time to cool completely before assembling your macarons.


Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 9mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg