Macarons were always one of my top favorite cookie in the whole world, but in the past year I began to realize it’s a bit overrated. It’s not that macarons are something I’d say no to right now, but I’d probably choose other cookies in a heartbeat.
Nevertheless, lemon macarons are a great cookie, and as someone who LOVE lemon in desserts – lemon macarons are definitely my top favorite macarons. These lemon macarons are made of two macaron shells filled with white chocolate lemon ganache and are simply delicious and refreshing.

Photo: Natalie Levin
Lemon Macarons
For macaron shells:
- 100 grams sugar powder
- 65 grams almond meal
- 50 grams egg whites
- Pinch of salt
- 20 grams sugar
- Yellow food coloring
For the filling:
- 30 ml. lemon juice
- zest of a lemon
- 2 tbsp. heavy cream
- 200 grams white chocolate (chopped)
- Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
- Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
- Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
- Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
- Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
- Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
- Preheat the oven to 150c degrees.
- Bake the macarons for about 10-13 minutes or until set.
- Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
- Prepare filling: in a small bowl put lemon juice and zest, cream and white chocolate and melt in microwave until the mixture is smooth.
- Cool the mixture in the refrigerator until set and at piping texture.
- Transfer the filling into a pastry bag and fill the macarons.
- Instead of lemon you can use orange, grapefruit, tangerine and so on.
- Keep the macarons in a sealed box in the refrigerator for up to a week.