Lemon Macarons

IMG_3398A terrific zesty macaroon with a creamy lemon buttercream and surprise lemon curd centre.

This recipe uses a French Meringue technique rather than creating an Italian meringue, which is much simpler.

Use the spare egg yolks to make your own lemon curd – it’s really easy!

Makes 15-20


  • 150g Icing Sugar
  • 75g Ground Almonds
  • grated zest of 1 Lemon
  • 2 large Eggs – Whites only
  • a pinch of Salt
  • 35g Castor Sugar
  • a little yellow food colouring (optional)
  • 45g Butter
  • 135g Icing Sugar
  • 3 tsp Lemon Juice
  • 3 tsp Double Cream
  • a few drops of Vanilla Extract
  • Lemon Curd


  • Sieve the icing sugar and ground almonds to remove any lumps, stir in the lemon zest and set aside
  • In a clean bowl, whisk the egg whites and salt until soft peaks form
  • Add the sugar, a teaspoon at a time to ensure properly incorporated
  • Whisk hard until stiff white peaks form – the mixture should be smooth & shiny
  • Carefully fold in the almond & icing sugar mixture with a metal spoon until fully combined
  • Transfer to a piping bag and pipe into 4cm rounds on a sheet of baking parchment or silicon sheeting
  • Carefully lift the baking parchment about 30cm off the counter and drop – this will help to knock out some of the big air bubbles
  • Set aside for about 30 minutes until the rounds skin over.  Meanwhile preheat the oven to 160oC Fan
  • Bake for about 10 minutes, then set aside to cool whilst you prepare the filling
  • Beat the butter until soft and creamy, then add the icing sugar, lemon juice, vanilla and cream
  • Beat until soft and light then transfer to a piping bag
  • Pipe a ring of the buttercream around the edge of half of the macaron shells, leaving a gap in the centre
  • Fill the gap with a small spoon of lemon curd and sandwich together with a second macaron shell

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