Macarons With Lemon Buttercream Filling Recipe

Name: Macarons With Lemon Buttercream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MACARONS:; 2 cups Almond Flour; 2 cups Powdered Sugar; 4 whole Egg Whites, Divided, At Room Temperature; 15 drops Food Coloring Of Your Choice; 1 cup Water; 1 cup Sugar; FOR THE FILLING:; 1 cup Water; 1 cup Sugar; 4 whole Egg Yolks; 1 whole Egg; 1/2 cups Butter, Cold, Cut Into Cubes; 2 Tablespoons Lemon Zest; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE MACARONS:
2 cups Almond Flour
2 cups Powdered Sugar
4 whole Egg Whites, Divided, At Room Temperature
15 drops Food Coloring Of Your Choice
1 cup Water
1 cup Sugar
FOR THE FILLING:
1 cup Water
1 cup Sugar
4 whole Egg Yolks
1 whole Egg
1/2 cups Butter, Cold, Cut Into Cubes
2 Tablespoons Lemon Zest
1 teaspoon Vanilla Extract

1
Make the Macarons:
2
In a food processor, pulse together the almond flour and the powdered sugar. Add in 2 egg whites and process until smooth (the texture will be like almond paste).
3
Add in food coloring of your choice and continue processing until the color is all blended in. Put the mixture into a large bowl and set aside.
4
In a saucepan bring the water and sugar to a boil and cook for about 15 minutes, or until a candy thermometer reads 110 degrees-Celsius.
5
In the bowl of your electric mixer beat the remaining 2 egg whites until soft peaks form. Slowly drizzle in the hot syrup and continue beating until firm peaks form and the meringue has cooled.
6
With a spatula, gently fold 1/4 of the meringue mixture into the almond mixture. Continue folding in the meringue until completely incorporated.
7
Prepare two baking sheets with parchment paper.
8
Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture. Pipe the batter onto the baking sheets. Let them dry at room temperature for 1 hour.
9
Preheat oven at 275 F.
10
Bake the macarons for 20 minutes; rotating the baking sheet after 10 minutes for even baking.
11
In the meantime prepare the buttercream.
12
In a saucepan bring water and sugar to a boil and cook until the sugar dissolves completely and the mixture is clear, approximately 4 minutes. Then remove from heat.
13
In the bowl of your electric mixer pour in the egg yolks and crack in one extra egg. Slowly drizzle the hot syrup into the egg yolks while beating. Beat until light and fluffy, about 10 minutes. Add the butter and the lemon zest and continue beating until smooth. Mix in the vanilla. Set aside.
14
Remove macarons from oven and transfer to a cooling rack; but do not remove them from the parchment paper, yet.
15
After they have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto them and cover with another cap.
16
Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for another 24 hours before serving.

1845

kcal

Calories

105

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE MACARONS:, 2 cups Almond Flour, 2 cups Powdered Sugar, 4 whole Egg Whites, Divided, At Room Temperature, and more.

Yes, Macarons With Lemon Buttercream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macarons With Lemon Buttercream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions