Spring Macaron Recipe

Name: Spring Macaron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Macaron; 65 grams Egg whites; 115 grams Powdered Sugar; 65 grams almond flour; 40 grams sugar; 1/4 teaspoon lemon extract; 1 pinch salt; 1 pinch cream of tartar; yellow food paste color; Raspberry Cream Cheese Buttercream; 15 raspberries; 4 ounces softened cream cheese; 4 ounces softened butter; 3 to 4 cups powdered sugar; 3 tablespoons milk; 1 tablespoon vanilla extract

Servings: persons

Lemon Macaron
65 grams Egg whites
115 grams Powdered Sugar
65 grams almond flour
40 grams sugar
1/4 teaspoon lemon extract
1 pinch salt
1 pinch cream of tartar
yellow food paste color
Raspberry Cream Cheese Buttercream
15 raspberries
4 ounces softened cream cheese
4 ounces softened butter
3 to 4 cups powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract

1
Leave egg whites on counter covered with plastic wrap for 24 hours. Aging them helps the process. Preheat oven to 325. Line two baking sheet with parchment paper. I like to trace 1 1/2 inch circles on paper. Prior to whipping egg whites, prepare your almond flour and powdered sugar. I always use a scale to weigh ingredients. In a food processor, blend almond flour and powdered sugar. Sift into a large bowl. If there are any large almond flour pieces, I grind in a espresso/ nut grinder. The finer the better. Whisk one more time, set aside.
2
Place egg whites in stainless steel bowl. Beat with mixer till foamy. I like to use a hand mixer for macaron making, it gives me more control. Add cream of tartar and salt. Beat to soft peaks. Add sugar slowly,add lemon and dye. Beat just before stiff peak, yet still wet. Overwhipping will leave you with an oily-looking macaron.
3
Fold 1/3 of the almond flour mixture into the egg white mixture. Stir rather briskly, fold from the bottom and push mixture on the inside of the bowl. This takes a little air out of white. Fold 1/3 until incorporated, and then fold the last 1/3. Mixture should be slightly runny.
4
Pipe circles on parchment paper. Let macaron circles sit out at room temp for about 30 minutes or until they no longer stick to the finger when touched. Bake for about 12 to 15 minutes. If macaron barely wiggles when touched, it is done. Leave on parchment until completely cooled. Gently peel off. They will be very delicate and breakable.
5
Cream butter and cream cheese together. Add milk, vanilla and 2 cups of powdered sugar. Beat to combine. Add 1 more cup of powdered sugar. If it is too thin, add more powdered sugar. I like mine a bit thicker for macarons. Chill for about 2 hours.
6
When time to assemble the macarons. Pipe about a tablespoon of buttercream onto bottom of macaron. Find a top and very very lightly squeeze together.

962

kcal

Calories

Fat

121

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: Lemon Macaron, 65 grams Egg whites, 115 grams Powdered Sugar, 65 grams almond flour, and more.

Yes, Spring Macaron 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!

Spring Macaron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions