Lemon Macarons

Lemon Macarons

Lemon Macarons



48g almond flour

48g confectioners’ sugar

38g egg white

38g granulated sugar

Yellow food coloring



60g softened cream cheese

20g unsalted butter melted

20g confectioners’ sugar

1 tsp lemon juice



  1. In a clean bowl, mix well almond flour and 48g confectioners’ sugar, sift once and set aside.
  2. In a clean bowl, bring together egg white and 38g granulated sugar; use a hand mixer to beat in medium-high speed until stiff peaks form. The whipped egg white gains a shiny and silky texture.
  3. Add in a little bit yellow food coloring, almond flour and confectioners’ sugar mixture. Keep folding and cutting them in until well combined. Transfer into a piping bag attached with a round tip.
  4. Line the baking tray with parchment paper or baking mat. Preheat the oven to 100/ 38.
  5. Pipe out about 30 macaron shells (about 3 cm in diameter) on the baking mat/parchment paper. Give the baking tray some taps. Send into the oven and let set for about 10 minutes. Take macarons out of the oven, the surface of the macarons should be dry to touch and not sticky. Preheat the oven to 356℉(180℃). Send the tray into the oven and let bake for 12 minutes. The macarons should be easy to take off the baking mat when they are fully cooked. Let the macarons cool down before piping in the filling.
  6. In a clean bowl, bring together melted unsalted butter, sugar, softened cream cheese and lemon juice, mix well until smooth. Combine two macaron shells with the filling in the middle and serve.
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