Lemon macarons. This macaron filling recipe is the base of so many wonderful macaron flavors. You can easily turn this recipe into strawberry or raspberry lemon macarons by adding a dollop of jam to the center. They’re also so delicious on their own.
Beautifully light citrus flavor
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.
- 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
- 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.
If you’re struggling to consistently make great macarons, check out my step by step macaron course. It’s an easy French macaron recipe that provides consistent results. There’s an option for a detailed guide and an option where you’ll get the guide and a video course. Check it out here.