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lemon macarons

Lemon macarons

Delicious lemon macarons and tart and piped with a lavender buttercream frosting.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine French
Servings 18 people
Calories 213 kcal


  • Food processor
  • Stand mixer fitted with paddle and whisk attachment
  • Baking sheet
  • Macaron silicon mat
  • Silicon Spatula
  • Piping bag with 1 inch round tip


Lemon macarons

  • 130 g almond flour
  • 130 g confectioner's sugar
  • 4 tbsp lemon zest 1 meyer lemon
  • 100 g egg whites 3 large eggs
  • 90 g granulated sugar
  • 1 tsp lemon extract
  • yellow food coloring

Lavender Buttercream frosting

  • ½ cup unsalted butter room temperature
  • cups confectioner's sugar
  • ¼ cup heavy cream
  • ¾ tsp dried culinary lavender
  • violet food coloring


Lemon Macarons

  • Line two baking sheets with macaron mats. Prepare the piping bag with a 1 inch round piping tip. Set aside.
  • Using a food processor, pulse almond flour, confectioner's sugar, and meyer lemon zest into a fine powder mixture. Sift several times until there is little to no almond bits left.
  • In a bowl of an electric stand mixer fitted with the whisk attachment, add in the egg whites, granulated sugar and cream of tartar. Mix on medium-high speed until stiff peaks form (6-7 minutes). Drop in the yellow food coloring and add lemon extract and mix an additional minute.
  • Slowly add in the dry ingredients to the meringue. Fold with a silicon spatula and deflate the meringue by pressing it against the side of the bowl. Scoop the batter from the bottom until it is a smooth and shiny consistency (20-25 folds). Draw a figure eight with the spatula and if it folds back into itself within 15 seconds, batter is ready to be piped.
  • Put batter into the piping bag and pipe rings onto silicon macaron mats. Rap the baking sheets a couple of times on the counter to release any air bubbles trapped in the batter. Let the shells dry for 30-45 minutes or until a skin forms on the top. Preheat oven to 300°.
  • Bake the shells for 15-20 minutes or until the shells harden. Be sure to rotate the baking sheets half way through baking. The shells should easily peel off the silicon mat. Let them cool completely on the mats before removing.

Lavender buttercream frosting

  • In a bowl of a stand mixer fitted with a paddle attachment, mix the butter, confectioner's sugar, heavy cream and culinary lavender on high until combined well and fluffy. Add in only a small amount of the purple food coloring to get desired color. Pipe frosting in between two macaron shells. Serve and enjoy!


Serving: 20peopleCalories: 213kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 12mgPotassium: 16mgFiber: 1gSugar: 29gVitamin A: 207IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Keyword lavendar buttercream, Lemon, lemon zest, macarons, french dessert
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