Beautifully light citrus flavor
They have a slightly tangy, bright flavor that really goes well with the shell. These are also a nice pairing to the Birthday Cake macarons.
Delicious with a cup of tea
Lemon macarons are perfect if you need a light summer treat. They go well with tea – my favorite is green tea. I wouldn’t turn down one of these for breakfast either. The lemon juice can make this filling seem a little runny at first or like it’s kind of separated. If this happens, add a tablespoon or two of powdered sugar and really whip this up on high speed. Then, use this lemon macaron filling to fill these macarons.Lemon Macaron Filling
Ingredients
- 1 stick unsalted butter (room temperature)
- 1¾ cups powdered sugar
- zest of 1 lemon
- 4 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon extract
Instructions
- Using the paddle attachment in a stand mixer, add the butter and powdered sugar and whip together until combined and pretty fluffy.
- Add the rest of the ingredients and turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until fluffy.
- If it doesn't seem thick enough, add a tablespoon or two of powdered sugar and whip on high speed until it gets thick and fluffy.
- Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
- Sandwich a macaron shell on top and refrigerate.
Notes
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
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The Comments
Sasha
How many macarons does this recipe cover?
Michelle Adams
> SashaHi Sasha! It depends on the size you pipe them, but it usually makes about 40-60. You can also cut this recipe in half
Shelley J Barden
Could I use lemon extract but then sub ginger extract instead of the vanilla extract? Would I use same amount?