Jess lemon macarons are crisp-edged French almond meringue cookies with a chewy center and a bright lemon buttercream filling. Finely grated zest flavors the shells, while fresh lemon juice gives the filling a lively tang; the shells need time to dry before baking, so plan ahead for even results.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1 cup (110 g) powdered sugar
- 2 large egg whites (about 60 g), at room temperature
- ¼ teaspoon (1 g) cream of tartar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon finely grated lemon zest, from about 1 lemon
- ⅛ teaspoon yellow gel food coloring, optional
- ½ cup (113 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar, sifted
- 1 tablespoon (15 ml) fresh lemon juice, strained
- ⅛ teaspoon fine salt
Instructions
- Prepare the trays and dry ingredients. Line two flat baking sheets with parchment paper or silicone mats. Fit a piping bag with a ½-inch (1.25 cm) round tip. Sift the almond flour and 1 cup (110 g) powdered sugar together into a bowl, pressing any larger almond pieces through the sieve; discard anything too coarse to pass. Set aside.
- Whip the meringue. Put the egg whites in a clean, grease-free mixing bowl. Beat on medium speed until foamy, about 1 minute, then add the cream of tartar. With the mixer running, add the granulated sugar gradually. Beat on medium-high until the meringue is glossy and forms stiff peaks, about 4–6 minutes. When you lift the whisk, the peak should hold upright rather than flop over. Mix in the lemon zest and, if using, gel coloring. Avoid liquid food coloring, which can loosen the batter.
- Fold in the almond mixture. Add the sifted dry ingredients in three additions, folding with a flexible spatula after each. Scrape around the bowl and cut through the center. Stop when the batter falls from the spatula in a thick ribbon and the ribbon blends back into itself in roughly 10–20 seconds. If it stays piled up, fold a few more times; if it runs quickly, it has been overmixed and the shells may spread.
- Pipe and rest. Transfer the batter to the piping bag and pipe 1½-inch (3.8 cm) circles, spaced about 1 inch (2.5 cm) apart. Keep the bag upright and finish each circle with a small twist. Tap each tray firmly on the counter several times to release trapped air, then pop any visible bubbles with a toothpick. Leave the trays uncovered at room temperature for 30–60 minutes, until the tops feel dry and do not stick to a gently touched fingertip. Humidity affects this time; wait longer if necessary.
- Bake one tray at a time. Heat the oven to 300°F (150°C), with a rack in the center. Bake one tray for 14–16 minutes, turning it once halfway through if your oven has hot spots. The shells should look set, have formed ruffled “feet,” and lift from the parchment without leaving their bottoms behind. If they stick, bake for another minute or two and check again. Cool completely on the tray, about 20 minutes, before removing.
- Make the lemon buttercream. Beat the softened butter until smooth, about 1 minute. Add the remaining 1½ cups (180 g) powdered sugar in two additions, mixing on low at first to avoid a sugar cloud. Beat in the lemon juice and salt, then whip for 1–2 minutes until fluffy. If it is too soft to pipe, refrigerate it for 10 minutes; if too firm, let it stand briefly at room temperature.
- Fill and mature. Match the cooled shells into pairs of similar size. Pipe about 1 teaspoon of buttercream onto the flat side of half the shells and gently press on their partners until the filling reaches the edges. Refrigerate the filled macarons in an airtight container for at least 1 hour, or ideally overnight, to let the centers soften and the flavors settle. Bring to room temperature for about 15 minutes before serving.
Tips
- Weigh for consistency. Macarons are sensitive to small measurement changes. A kitchen scale is more reliable than cups, especially for almond flour and egg whites.
- Keep bowls and tools grease-free. Even a little oil can prevent the whites from whipping properly. Wipe the bowl and whisk with a clean cloth before starting.
- Use gel color sparingly. It adds color without much extra moisture. The lemon zest provides flavor; adding more juice to the shells can make the batter too loose.
- Adjust for your room. A humid day can lengthen the drying time, and ovens vary. Use the dry-to-touch test and check the first tray before baking the second.
Serving Suggestions
Serve the macarons slightly cool or at room temperature, arranged on a small dessert plate with tea, coffee, or fresh berries. Their sweet shells and tart filling also pair well with a simple fruit salad or a scoop of vanilla ice cream. For a dessert platter, alternate them with plain chocolate or vanilla macarons so the lemon flavor stands out.
Variations
For a more pronounced citrus note, replace half the lemon zest in the shells with finely grated orange zest, while keeping the filling lemon-forward. A small amount of finely grated lime zest can also be folded into the buttercream. For a smoother filling, replace the lemon buttercream with ½ cup (120 g) thick lemon curd; use a small amount, since loose or excessive filling can make the shells slide. If almond flour is unavailable, this recipe is not suited to a direct flour substitution: macarons rely on almond flour for their characteristic texture and structure.
Storage and Reheating
Keep filled macarons in an airtight container in the refrigerator for up to 5 days. Refrigerate them within 2 hours of filling. For the best texture, let them stand at room temperature for about 15–20 minutes before serving; do not microwave them, as the buttercream can melt and the shells can turn soggy. To freeze, layer the filled cookies in a freezer-safe airtight container with parchment between layers and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before eating. Unfilled shells can be stored airtight at room temperature for 1 day or frozen for up to 1 month.
Frequently Asked Questions
Why did my macaron shells crack?
Common causes include shells that were not dry before baking, trapped air bubbles, an oven that runs hot, or a meringue that was not whipped to stiff peaks. Let the piped shells form a dry skin, tap the trays to release air, and check your oven temperature with an oven thermometer.
Can I use bottled lemon juice?
Fresh lemon juice is preferable for its clean flavor, though bottled juice can work in the buttercream in the same quantity. Keep the zest fresh if possible; it supplies much of the lemon aroma without adding extra liquid.
What if I do not have a piping bag?
Use a sturdy food-storage bag and snip a small opening from one corner. Pipe steadily and keep the opening consistent so the shells bake at a similar rate.
Do I need to mature macarons before eating?
They are edible once filled, but a rest of at least 1 hour in the refrigerator improves the texture. Overnight chilling generally gives the filling time to soften the shell interiors; let them warm slightly before serving.
Can I make the components ahead?
Yes. Bake the shells and keep them airtight at room temperature for up to 1 day, or freeze them. The buttercream can be refrigerated for up to 3 days; bring it back to a spreadable temperature and briefly rewhip before piping.
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