Name: Lemon Macarons
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 100 g egg whites - at room temperature (about 3 large egg whites); 125 g (1 ¼ cups) almond flour - blanched; 125 g (1 cup) powdered sugar; 125 g (⅔ cup) granulated sugar; Yellow gel food coloring; 3 egg yolks; 70 g (⅓ cup) granulated sugar; 40 ml (2 ½ tbsp) fresh lemon juice; Zest of 1 lemon; 50 g (3 ½ tbsp) unsalted butter; 200 g (7 oz) white chocolate; 80 g (⅓ cup) lemon curd; 45 g (3 tbsp) heavy cream; ½ tsp vanilla extract

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Lemon macarons with crisp French meringue shells, a smooth lemon ganache, and a tangy lemon curd center for a bright and elegant citrus dessert.

lemon macarons with lemon curd filling on a table

This lemon macarons recipe is made with delicate French meringue shells, a creamy lemon ganache filling, and a lemon curd center for a fresh citrus flavor in every bite.

As a French baker, I love using this method for homemade lemon macarons because it gives light shells, a smooth filling, and that perfect balance of sweetness and tang.

Why you’ll love this recipe

Bright lemon flavor with ganache and lemon curd filling
Light crisp shells made with French meringue
Perfect for spring elegant, fresh, and full of citrus flavor

Ingredients You Need

Sugar: granulated sugar and powdered sugar for the shells
Almond flour: finely ground blanched almond flour
Egg whites: room temperature for the French meringue
White chocolate: for a smooth lemon ganache
Heavy cream: full-fat for a creamy stable filling
Lemon curd: for the tangy lemon center
Vanilla: a little vanilla extract for extra flavor
Yellow food coloring: optional, for a soft lemon color

ingredients for lemon macarons with almond flour and lemon curd

Tips for perfect lemon macarons

Use a scale: precise measurements are key for consistent macaron shells
Sift or blend dry ingredients: ensures smooth, lump-free batter
Whip to stiff peaks: meringue should be firm and glossy, not dry
Master the macaronage: batter should flow slowly like lava
Rest the shells: 30–45 minutes to form a skin and prevent cracks
Bake at the right temperature: use an oven thermometer for accuracy
Let macarons mature: chill 24 hours for the best texture and flavor

How To Make Lemon Macarons

This is my go-to French macaron recipe, the one I use for consistent, smooth shells and reliable results every time.

Melt the white chocolate, then mix with warm heavy cream, lemon curd, and vanilla until smooth. Cover and chill until firm.

Sift or blend almond flour and powdered sugar into a fine mixture.

almond flour and powdered sugar mixture for macarons

Whip egg whites until foamy, then add sugar gradually and beat to stiff glossy peaks. Add yellow coloring.

yellow french meringue for lemon macarons in mixing bowl

Fold the dry ingredients into the meringue until the batter flows slowly like lava (macaronage).

Pipe small rounds onto a lined baking sheet, tap to release air bubbles, then rest 30–45 minutes until a skin forms.

>> For perfectly round shells: Use a macaron mat or print out my macaron template.

piped lemon macaron shells on silicone baking mat

Bake at 290–300°F (145–150°C) for 14–15 minutes. Cool completely before removing.

baked lemon macarons shells with smooth tops

The lemon curd is made using the leftover egg yolks, for a rich and tangy filling with no waste.

Pipe a ring of lemon ganache, fill the center with lemon curd, then sandwich with a second shell.

lemon macarons filled with lemon curd and ganache

Storage

Store filled lemon macarons in the fridge up to 3 days in an airtight container.

Recipe Variations

Lemon raspberry macarons: add a raspberry center for a fruity twist
Lemon strawberry macarons: use strawberry puree or jam inside
Lemon blueberry macarons: pair with a blueberry compote filling
Lemon chocolate macarons: add a white or dark chocolate ganache layer
Lemon meringue macarons: top with toasted meringue for a pie-style finish

You can replace the lemon ganache with lemon buttercream for a lighter and more stable filling.

For a fruity twist, you can try my Raspberry macarons or Strawberry macarons.

Recipe Questions

Why are my macarons cracked?

They may not have rested long enough or the oven temperature is too high

Why are my shells hollow?

The batter may be under-mixed or the meringue over-whipped

Can I make them ahead?

Yes, they taste better after 24 hours in the fridge

lemon macarons cut in half showing lemon curd filling

More Macaron Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Lemon Macarons

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Author: Fadela
Total Time: 1 hour 15 minutes
Yield: 30 macarons

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Description

Lemon macarons recipe made with French meringue, crisp yellow shells, a creamy white chocolate lemon ganache, and a homemade lemon curd center.
This recipe makes about 25–30 lemon curd macarons.

Instructions

Lemon Curd

In a saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook, stirring constantly, until the mixture thickens.
Remove from heat and stir in the unsalted butter, cut into pieces, until fully melted and smooth.
Cover with plastic wrap pressed directly against the surface and refrigerate until chilled.

Lemon Curd Ganache

Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until hot but not boiling.
Pour the warm cream over the melted chocolate, then add the lemon curd and vanilla extract. Stir until smooth and fully combined.
Cover with plastic wrap touching the surface and let the ganache set at room temperature or place in the fridge to firm up.

Yellow Macaron Shells

In a food processor, pulse the almond flour and powdered sugar together until you get a fine, smooth mixture.
In the bowl of a stand mixer, beat the egg whites on medium-low speed until foamy.
While mixing, gradually add the granulated sugar, about one tablespoon every 30 seconds.
Once all the sugar is added, increase to medium-high speed and beat until you get a stiff peak meringue with a glossy finish.
Add a drop or two of yellow gel food coloring and mix briefly to combine.
Add the dry ingredients all at once into the meringue. Fold gently using a silicone spatula, scraping the bottom of the bowl, until the macaron batter flows in a smooth ribbon when lifted.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with parchment paper or silicone mats.
Let the shells rest for 30 to 45 minutes, or until they form a skin and you can touch them lightly without sticking.

Baking

Preheat your oven to 290–300°F (145–150°C) for at least 20 minutes.
Bake one tray at a time for 14 to 15 minutes without opening the oven door.
Let the shells cool completely before removing them from the baking mats.

Assembling

Once the shells have cooled, fill a piping bag with the lemon ganache and pipe a ring onto one shell.
Add a small dollop of lemon curd in the center using a smaller piping bag.
Top with another shell and gently press to sandwich.
Let the macarons rest for at least 2 hours (or overnight in the fridge) in an airtight container before serving to allow the flavors to develop.

Notes

Storage: Store your lemon macarons in an airtight container in the fridge for 3 to 5 days.
They can also be kept at room temperature for 1 to 2 days.
Macarons freeze really well—store them in a freezer-safe container for up to 1 to 2 months.

Tips:

Let the shells dry completely before baking to get that perfect skin and smooth tops.
For softer, melt-in-your-mouth macarons, let them rest in the fridge for 24 hours before serving.
Always sift the almond flour and powdered sugar to avoid lumps in the batter.
Use a kitchen scale for accurate measurements and perfect results every time.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: macarons, cookies
Cuisine: French