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!
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The 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 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!
- 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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