These lemon macarons have lemon-flavored shells and a lemon white chocolate ganache filling. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this lemon macaron recipe that calls for citric acid in the shells and fresh lemon zest and juice in the filling.
I found my citric acid at Walmart in the canning and jars section, but you can also find it on Amazon. If you’re looking for a more traditional fruit macaron, try these:
These lemon macarons are made using the Italian method, which I find consistently yields a no-hollow macaron.
What is the Italian method of making macarons?
The Italian meringue method involves adding a cooked sugar syrup to the meringue. You start whipping the egg whites as soon as the sugar syrup reaches 230F. When the syrup reaches 244F you remove it from the heat and slowly stream it into the egg whites and continue whipping them until glossy, stiff peaks are achieved.
Although the Italian macaron method requires more prep, it requires less folding during the macronage. Some also bake their macarons immediately after piping while following the Italian method. However, I like to let mine sit until a skin forms, which is more traditional and akin to the French method.
This recipe is adapted from Home Cooking Adventure. I have used their recipe numerous times for fruit macarons and love how they turn out. I have found that it works with basically any fruit you can find. The key is to have fresh fruit (or zest and juice in this case) and freeze-dried fruit (or citric acid in this case).
Can I put lemon zest in macarons?
Adding lemon zest to macaron shell batter could cause your shells to fail. Lemon zest naturally has oil in it. Oil is not good for macaron shells and could cause cracking or oily bottoms. Instead of lemon zest, I used citric acid. Citric acid gives the shells a lemon flavor, without compromising the integrity of the shell.
I do use lemon zest in the ganache filling. Ganache is less temperamental than macaron batter which means you can add more ingredients. I used lemon zest, lemon juice and citric acid in the ganache.
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What do you need to make lemon macarons?
Macarons require a few special ingredients, most of which you can find in a typical grocery store.
- Lemons
- Citric acid (optional)
- Egg whites
- Almond flour
- Sugar
- White chocolate
- Heavy cream
- Food coloring (optional)
Tips:
- Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
- Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Lastly, if you make these Lemon Macarons be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Lemon Macarons
Equipment
Ingredients
Lemon macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- pinch citric acid
- 110 g egg whites divided
- few drops yellow food coloring
- pinch salt
Sugar syrup
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate lemon ganache filling
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 80 g whipping cream (⅓ cup)
- 3 teaspoon lemon zest
- 2 tablespoon lemon juice
- pinch citric acid
- few drops yellow food coloring
Instructions
Prepare the white chocolate ganache filling
- Place the white chocolate, zest, lemon juice and citric acid in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of yellow food coloring and stir through.
- Transfer to a small bowl, let cool completely and refrigerate for at least 3 hours before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
- Combine powdered sugar, almond flour and citric acid in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of yellow food coloring. Beat together until well combined. Pour the whites over the dry ingredients. Combine with a rubber spatula. The mixture will be very thick.
- Place the other 55g egg whites and pinch of salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almond mixture and using a silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure-8 check.
- Transfer the mixture to the piping bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your counter top to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300°F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
Assemble
- Pipe lemon ganache on the undersides of half of the macaron shells. Sandwich with an accompanying shell until all have been paired off.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.
