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Recipe: Macaroons with lemon buttercream

Macaroons with lemon buttercream

Delicious French patisserie made with ground almonds and filled with a fresh and zesty lemon buttercream.
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Ingredients
Quantity for 6 person(s)
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
  • Yellow food color powder : 5 g
    • For the ganache
  • Icing sugar : 100 g
  • Unsalted butter : 50 g
  • Lemon(s) : 1 whole
Spotted a mistake in this recipe?
Recipe method


For the macaroon shells
Preheat the oven to 160'C.
Whisk the egg whites with 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 10-15minutes.

For the lemon buttercream
Zest half of the lemon then cut in half and squeeze the juice from one half.
Sift the icing sugar in to a bowl then add the softened butter, lemon zest and lemon juice. Beat together until you have a thick buttercream.

To assemble
Fill half of the macaroon shells with the lemon buttercream and then top with a second macaroon shell.
Serve with a light dusting of icing sugar.

For a super tangy buttercream, add a little more lemon juice. If in season, add a raspberry to the centre of each macaroon for an extra fruity treat!

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  • Un Chef de l'atelier
    Hi Carla. There a couple of things that could cause the macaroons to stick. First of all, make sure that you are using baking parchment and not greaseproof paper, this will make a big difference. Secondly, the macaroons will stick if they're not quite cooked - trying cooking them for a couple more minutes or until the top is firm. I hope that helps and that your macaroons turn out perfectly next time!
  • CARLA - Comment on: Macaroons with lemon buttercream
    Hi, I attended the Macaroon class a couple of weeks ago, when I took my macaroons out of the over they were stuck to the parchment paper please please advise where am I going wrong,
  • MARY - Comment on: Macaroons with lemon buttercream
    Hi -- when I took your macaroon course, we used powdered food colouring (as the recipe indicates). But is it possible to use gels or a few drops of liquid? And is 'icing colour' usable for colouring macaroons?
  • OLOLADE - Comment on: Macaroons with lemon buttercream
    I made this yesterday and every one enjoyed it at work today. Thanks for a great class. I would like to try chocolate macaroons but I am not sure what the coco powder quantity should be. At what stage do we need to add extract to the mixture and can I use any of the high street extract like Vanilla, brandy and others Thanks
  • Un Chef de l'atelier
    Hi Ming-Lai, The white from a large egg weighs more or less 30g so you should need approximately 7 eggs for this recipe - make sure to use scales to ensure you have the right amount! Good luck and enjoy making these macaroons again!
  • Ming-Lai - Comment on: Macaroons with lemon buttercream
    Your receipe says 215 grams of egg white, how many eggs is this approximately? thanks a lot

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