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+ servings

Lemon Macarons

Lemon French macaron shells filled with coconut buttercream make a delectable and sunny sweet treat.
Course Dessert
Cuisine French
Keyword easy macaron recipe, lemon macarons, yellow macarons
Prep Time 1 hour
Cook Time 14 minutes
Resting Time 30 minutes
Total Time 1 hour 44 minutes
Servings 22 macarons
Calories 203 kcal


  • 107 grams egg whites 3 large egg whites, aged for at least 48 hours
  • 117 grams almond flour
  • 176 grams powdered sugar
  • 64 g superfine sugar
  • 1/4 teaspoon cream of tartar
  • zest from 1 lemon very finely grated (using a Microplane is best)
  • 1 teaspoon pure lemon extract
  • few drops yellow food coloring optional

Coconut Vegan Buttercream Frosting:

  • 1/2 cup solid unrefined coconut oil or use unsalted softened butter if not vegan
  • 4-5 cups powdered sugar
  • pinch salt
  • 1/2 teaspoon pure lemon extract
  • 1/4 teaspoon vanilla
  • 1-2 teaspoons coconut cream to thin out (or heavy cream if not vegan)


  1. Line two large baking sheets with parchment paper or a silicone mat.
  2. Measure the almond meal, powdered sugar, and place into the bowl of a food processor. Process the mixture finely, then sift through a fine mesh sieve discarding any large bits. Set aside.
  3. With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until firm meringue forms with stiff glossy peaks. Add lemon zest, lemon extract, and food coloring gel if using and whisk until incorporated.
  4. Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. Be careful not to overmix. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. Start checking at around 18 strokes
  5. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
  6. Pipe rounds onto prepared baking sheets, leaving space between the macarons to allow the batter to spread.
  7. Once all macarons have been piped, pick up the baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
  8. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch.
  9. Preheat oven to 300 F. When macarons are dry to the touch, bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 12-14 minutes, rotating trays after 10 minutes. Let macarons cool completely on parchment paper before removing and filling.

To Make the Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil until it has become smooth and lump-free.
  2. Slowly add 2 cups of powdered sugar on low speed. Add more powdered sugar to desired consistency. Once the sugar has been absorbed, add the salt, lemon and vanilla extract. Add in remaining sugar, one cup at a time, until the buttercream has reached your desired spreading consistency. If it becomes too thick, add 1-2 teaspoons of coconut cream or heavy cream. Turn mixer to high speed and beat for an additional 2 minutes until smooth and fluffy.

To Assemble:

  1. Transfer the buttercream into a pastry bag and fill the macarons.
  2. Store the filled macarons in airtight container in the fridge for up to 5 days.

Recipe Notes

Adapted from BraveTart

Nutrition Facts
Lemon Macarons
Amount Per Serving (1 macaron)
Calories 203 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Sodium 8mg0%
Potassium 13mg0%
Carbohydrates 33g11%
Sugar 32g36%
Protein 1g2%
Calcium 11mg1%
Iron 0.2mg1%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.