Macarons are delicate French almond meringue cookies with a smooth, crisp shell and a chewy, tender interior, typically sandwiched with a flavorful filling. This zest-forward version infuses the shells and the buttercream with fresh lemon and orange zest, creating a bright, aromatic treat that balances the sweetness beautifully. The technique is precise but manageable, and the result is a batch of elegant, bakery-quality macarons that are perfect for special occasions or a rewarding weekend baking project.
Ingredients
For the Macaron Shells
- 1 ¾ cups (200 g) powdered sugar
- 1 cup (100 g) almond flour (finely ground)
- Zest of 1 large lemon (about 1 tbsp / 6 g)
- Zest of 1 small orange (about 1 tsp / 3 g)
- 3 large egg whites (90 g), aged at room temperature for 24 hours
- ¼ cup (50 g) granulated sugar
- ¼ tsp cream of tartar (optional, for stability)
- Gel food coloring (yellow or orange, optional)
For the Lemon-Orange Buttercream
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar, sifted
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) fresh orange juice
- 1 tsp lemon zest
- ½ tsp orange zest
- Pinch of salt
Instructions
Prepare the Dry Ingredients
- In a food processor, combine the powdered sugar, almond flour, lemon zest, and orange zest. Pulse for 30 seconds until the zest is finely distributed and the mixture is uniform. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any coarse bits that remain (usually a teaspoon or two).
Make the Meringue
- In a clean, dry stand mixer bowl, beat the egg whites and cream of tartar (if using) on medium speed until frothy, about 1 minute. Gradually add the granulated sugar, 1 tablespoon at a time, while beating on medium-high speed. Continue beating until stiff, glossy peaks form—about 4-5 minutes. The meringue should hold a firm peak when the whisk is lifted, and it should not slide around in the bowl. If using gel food coloring, add it during the last 30 seconds of mixing.
Macaronage (Folding)
- Add the sifted dry mixture to the meringue in three additions, folding gently with a rubber spatula after each. After the last addition, continue folding and pressing the batter against the side of the bowl to deflate it slightly. Stop when the batter flows like thick lava—it should fall from the spatula in a continuous ribbon and slowly spread into a smooth, shiny pool on the plate. Overmixing will make the batter too runny; undermixing will result in lumpy shells. Test by dropping a small amount on a plate: if the peak flattens within 10 seconds, it’s ready.
Pipe and Rest
- Fit a piping bag with a round tip (about ½ inch / 1 cm). Fill the bag with the batter. Pipe 1-inch (2.5 cm) circles onto baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter a few times to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.
- Let the piped macarons rest at room temperature for 30-45 minutes, until a skin forms. To test, gently touch the surface of one macaron—it should be dry and not stick to your finger. This step is essential for the signature “foot� to form during baking.
Bake
- Preheat the oven to 300°F (150°C). Place one baking sheet on the middle rack. Bake for 15-18 minutes, rotating the sheet halfway through. The macarons are done when they have developed a foot and the tops are firm and do not wiggle when gently nudged. If they seem underbaked, add 2 more minutes. Remove from the oven and let cool completely on the sheet for 10 minutes, then carefully peel them off.
Make the Buttercream
- While the shells cool, make the filling. In a medium bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the powdered sugar, lemon juice, orange juice, lemon zest, orange zest, and salt. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If the buttercream is too stiff, add 1 teaspoon of milk or cream.
Assemble
- Pair the cooled macaron shells by size. Pipe or spread a small dollop of buttercream onto the flat side of one shell, then gently press the matching shell on top, twisting slightly to spread the filling evenly. Repeat with the remaining shells.
Tips
- Age the egg whites: Separate the eggs and leave the whites in a covered bowl in the refrigerator for 24 hours before baking. This dries them out, which helps create a more stable meringue and smoother shells.
- Use a kitchen scale: Macarons are finicky; weighing your ingredients in grams ensures accuracy. Even a small variation in almond flour or powdered sugar can affect the texture.
- Don’t skip the rest: The drying time is non-negotiable. If the shells are not dry to the touch, they will crack in the oven and won’t develop feet.
- Substitute for almond flour: If you are allergic to nuts, you can use sunflower seed flour (ground sunflower seeds) but the color will be greenish and the flavor will change. For a nut-free version, try a different recipe specifically designed for that.
Serving Suggestions
Macarons are best enjoyed at room temperature, so take them out of the refrigerator about 15 minutes before serving. Serve them as part of a dessert platter with fresh berries, or alongside a cup of Earl Grey tea or a light Prosecco. They also make a beautiful gift—arrange them in a decorative box with parchment paper between layers.
Variations
- Lime-Coconut: Replace the lemon and orange zest with lime zest, and add 1 tablespoon of toasted coconut to the buttercream.
- Yuzu-Ginger: Use yuzu juice and zest instead of lemon, and add ½ teaspoon of grated fresh ginger to the buttercream.
- Chocolate-Orange: Add 1 tablespoon of cocoa powder to the dry ingredients for the shells, and mix 2 tablespoons of melted dark chocolate into the buttercream along with the orange zest.
Storage and Reheating
Assembled macarons should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. In fact, they often taste better the next day after the filling has softened the shells. For longer storage, you can freeze the unfilled shells for up to 3 months in a zip-top bag with the air pressed out. Thaw them at room temperature for 30 minutes before filling. Do not microwave macarons—they will become soggy and lose their texture.
Frequently Asked Questions
Why did my macarons crack on top? Cracking usually happens when the shells are not dried enough before baking, or the oven is too hot. Make sure the tops are completely dry to the touch, and use an oven thermometer to verify the actual temperature.
Why are my macarons hollow? Hollow shells are often caused by overmixing the batter, which deflates too much air, or by underbaking. Try folding the batter just until it flows like lava, and bake a test macaron to check the time.
Can I use liquid food coloring? Yes, but it adds extra moisture that can affect the batter. Use gel or powder food coloring instead, and reduce the amount of liquid if possible.
Why didn’t my macarons develop feet? The feet form when the bottom of the shell bakes and rises slightly. If they don’t, the batter may be too thick, or the oven temperature is too low. Ensure your meringue is stiff and the batter is properly macaronaged.
Can I make the shells ahead of time? Absolutely. Baked, cooled shells can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Fill them when you’re ready to serve.
Why are my macarons sticky after baking? Sticky tops usually mean they were underbaked. Bake them a few minutes longer, and let them cool completely on the sheet before removing. Also, avoid a humid day—humidity can ruin the texture.
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