This is a delicious lemon macaron filling recipe especially if you love lemon pound cake. We start with a French macaron recipe then make the lemon macarons filling.
These lemon macarons are then dipped in melted white chocolate. It’s a perfect French macaron filling recipe if you’re looking for unique macaron flavors or an easy macaron filling recipe.
Check out the other videos on this channel if you would like to learn how to make macarons easy with a step by step macaron recipe, and many macaron tips.
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
Lemon Cake Macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- food coloring
- pinch of cream of tartar
Macaron Filling
- 1 1/2 sticks unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon imitation butter extract
- 2 tablespoons lemon juice (freshly squeezed)
- pinch of salt
Macaron Toppings
- 1/2 cup white chocolate
- 1/2 tablespoon vegetable oil
Instructions
- Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Adding the Topping
- Melt the white chocolate
- Add the vegetable oil and food coloring and still until smooth
- Dip the macarons in the white chocolate and put in fridge.
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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MORE MACARON VIDEOS:
Macaron Troubleshooting | Top 18 Macaron Questions (TIPS AND TRICKS): https://youtu.be/Mbp2VdNulck
Lucky Charms Treats Macarons with Marshmallow Fluff: https://youtu.be/0kXsjlcfOF0
Triple Berry Fluff Macarons (Marshmallow Cheesecake): https://youtu.be/YiXGTb6KN6k
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
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