The best ever triple lemon macarons recipe! These lemon cookies are simply amazing!! They’re made with a lemon-flavored macaron shell and filled with my ‘Lemon Buttercream’ and my homemade ‘Easy Lemon Curd’. So much incredible lemon flavor combined into one cookie! I love the way the tart buttercream and zesty curd cut down the sweetness of the macaron! One of my favorite macaron recipes!
Watch My Macaron Video!
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Two Lemon Fillings
For this macaron recipe, I used two of my ‘Back to Cake Basics’ recipes – my delicious and sour ‘Lemon Buttercream’ and my easy, 5-ingredient ‘Lemon Curd’. Both of these recipes yield a large amount of product so I’ve left the downsized ingredient measurements below in the recipe card! You can also use store-bought lemon curd if you prefer. The zesty and sour flavor of the lemon filling makes these cookies so irresistible and really helps cut through the sweetness. Check out both recipe links for full video instructions!
How to Make Lemon Macarons
French macarons can seem quite intimidating to make but once you have the process down, you’ll love making them! Here are few tips to help you with baking and enjoying these lemon macarons perfectly every time!
- Whisk the egg whites just until they reach stiff peak stage, usually takes about 4 minutes. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- I like to use the fold and flatten method. Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- If you don’t mind gluten in the recipe and you’re really struggling to get a perfect macaron, try adding 1 tbsp of all-purpose flour to the almond flour. It helps keep the macarons full inside and helps keep their shape.
- Allow those macarons to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes different so try both methods!
- I recommend keeping these refrigerated for 1 to 3 days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least 30 minutes to an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Enjoyed my triple lemon macarons? Check out some of my other macaron recipes!
- Coconut Lime Macarons – the most delicious combo of coconut and lime, with lime buttercream and lime curd!
- Lemon Lavender Macarons – with a blackberry buttercream filling and lemon curd center!
- Almond Roca Macarons – made with crunchy toffee and caramel flavor!
- Ferrero Rocher Macarons – chocolate cookies with hazelnut filling!
- Coffee Caramel Macarons – my all-time favorite recipe!!
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Triple Lemon Macarons Recipe (video)
For Lemon Macarons:
- 200 g confectioner's sugar
- 120 g fine almond flour
- 1 tbsp all-purpose flour, optional; see notes
- 100 g egg whites, about 3 large egg
- 50 g white granulated sugar
- 1/2 tsp lemon extract
- yellow food coloring
For Lemon Buttercream (reduced recipe):
- 1/2 cup unsalted butter, softened
- 1/2 to 3/4 cup confectioner's sugar
- zest from 1/2 lemon
- 1/2 tsp lemon extract
- 1/2 tsp citric acid
- yellow food coloring
For Lemon Curd (reduced recipe):
- 1/3 cup freshly-squeezed lemon juice
- 1 egg
- 2 egg yolks
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 1/2 tsp vanilla
- Prepare the macaron batter first. Place the almond flour, (optional all-purpose flour), and confectioner's sugar into a fine mesh sifter and sift the flour and sugar into a large bowl. Sift through twice if desired for a more smooth finish on the macarons.
- Place the eggs white and granulated sugar into a mixer bowl and whisk on high speed for 3 to 4 minutes, just until stiff peaks form; don't overmix. Add the food coloring and lemon extract and mix again for about 20 seconds, just until incorporated. Transfer the egg whites into the dry ingredients. Use the 'fold and flatten' method, folding the meringue into the flour and flattening it against the mixing bowl. Fold until the batter reaches ribbon stage - it should ribbon of the spatula and settle down within 10 to 15 seconds. Watch my video to see how it's done.
- Line two large baking sheets with parchment paper or a silicone mat. Transfer the macaron batter into a pastry bag tipped with a simple round tip. Pipe 1-inch dollops of the batter onto the prepared paper, spacing about 1 inch apart. After piping the entire pan, tap the baking sheet again your work surface to release any trapped air bubbles. Allow the cookies to rest at room temperature for at least an hour, for a thin shell to form on the outside.
- Preheat the oven to 315F/157C and bake the rested cookies for 17 to 18 minutes. Please note - each oven bakes slightly differently and because this recipe requires precise temperature, your oven temperature and baking time might vary by a few degrees and minutes. Allow the cookies to cool on the pan.
- Meanwhile, prepare the lemon buttercream: place the softened butter into a small mixing bowl and whisk on high speed for 3 to 4 minutes until the butter is light and fluffy. Add the sugar and mix again for a few minutes. Add the lemon extract, lemon zest, yellow color and citric acid last, then mix again for about a minute until the flavors are well incorporated. Transfer the buttercream into a pastry bag.
- For the lemon curd, you can use a store-bought lemon curd or make a batch of my homemade lemon curd (you will have some leftover): Combine the sugar, egg and egg yolks in a small stainless steel pot and whisk vigorously for 2 to 4 minutes, until the mixture is pale yellow in color and ribbons off the whisk. Whisk in the lemon juice, then cook the mixture over medium heat, stirring constantly with a rubber spatula. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted. Allow the lemon curd to cool in the refrigerator, covered, until chilled.
- To assemble the cookies, first allow them to cool completely. Pair the cooled cookies by size. Pipe a ring of the lemon buttercream on to one half, then add the lemon curd into the center. Watch my video to see how it's done. Gently sandwich the cookie halves together. Place the lemon cookies into an airtight container and into the refrigerator for at least 1 day, to allow the cookies to mature. Remove the cookies from the fridge about 30 minutes before enjoying.
- These lemon macarons will also freeze well. Simply place them into a sealed container; they will keep for 6 months in the freezer.
- NOTE: If you don't mind gluten in the recipe and you're really struggling to get a perfect macaron, try adding 1 tbsp of all-purpose flour to the almond flour. It helps keep the macarons full inside and helps keep their shape.