A lemony dessert, with the perfect cookie crisp—soft and melty inside...
There couldn’t be more to love about this lemon macaron recipe!
French macarons are a favorite cookie of mine, lemon hitting the top of my list. A fun twist on this tried-and-true recipe is the infusion of lemon into the cookie as well as our Good Morning Moringa herbal tea into the buttercream filling.
The result is a delicate lemon cookie with a unique buttercream filling that is now a new favorite of mine. I’m sure I’ll be using it on and in nearly all new baking endeavors. It’s beautifully creamy with perfectly subtle essences of lemon and yuzu.
When it comes to making French macarons, how you make your batter, matters. There are a few tips I want to offer up to ensure you get the perfect batter, and cookie, every single time. This will result in the perfect chewy cookie we expect from a French macaron.
Weigh your ingredients with a kitchen scale in grams. The perfect measurements matter!
Age your egg whites. After weighing your egg whites, set them in the fridge and leave them for at least 24 hours, covered in some saran wrap with a few holes on top. When it’s time to bake, bring them back to room temperature.
Clean your bowl. Before using your mixing bowl you want to ensure it’s free from any oils and residue. You can do this by pouring a tablespoon of white or apple cider vinegar into the bowl and taking a paper towel to wipe it around. It quickly evaporates and then you’re good to go!
Use finely ground almond flour. The finer the almond flour the better. If you can only find coarsely ground, and have an at-home mini grinder, use that to grind down the flour even more. It makes a difference for your cookie.
Folding matters. This critical step is called “macaronage”. When all ingredients are combined, you must fold them together, going under the mix before coming out the other side and folding it gently unto itself.
Your goal is to keep this (initially) airy mixture from losing its “bubbles” inside. When your mixture has hit the perfect consistency, you will be able to scoop up the batter and draw figure eights with it with no clumps, or “breaks”, in the making of your eight. You don’t want to undermix, or you’ll have an airy cookie, and overmixing will cause your cookie to fall flat.
“Rest” is best. The last crucial tip after piping is to allow your macaron cookies to “rest”. This “resting” period allows for your feet to develop on your cookies.
Once your cookies are piped, you will want to place them on the counter for 30 minutes to let a “skin” develop. Do not place the under a fan as this will affect how they form as they develop their skin. You will know when your “skin” has developed as you will be able to lightly touch the surface of the cookie and no batter will stick to your finger.
Marvelous Macaron Tea Pairings
There are a few teas that are delightful alongside this beautiful lemon French macaron.
Due to the light earthy taste and floral aroma of Good Morning Moringa herbal tea, it makes for a perfect pairing with this cookie. It doesn’t overwhelm, even with the infusion. In fact, I feel like it really draws out the essence and flavors found in the tea-infused buttercream. I really love it!
Another choice that keeps things light, with the sweetness of this lemon macaron recipe (as all macarons are sweet) is Strawberry Honeysuckle black tea. This tea also encompasses a nice floral aroma, like the infused Good Morning Moringa herbal tea. The strawberry is a beautiful compliment to the lemony flavors and aromas of the macaron as well. Yum!
One other I’d suggest is Mango Apricot green tea. The fruity flavors are great with this lemon French macaron recipe. What’s more? This tea is fabulous over ice, and would be amazing served up beside a tray of these at a little tea party!
Lemon Macaron Recipe
- 65 grams almond flour
- 65 grams powdered sugar
- 45 grams castor sugar (or extra fine granulated sugar)
- 60 grams egg whites *aged
- 1/4 teaspoon lemon extract
- 1/8 teaspoon cream of tartar
- Gel food coloring (I used yellow)
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 3 3/4 cup powdered sugar
- 5 tablespoons heavy cream
- 2 tablespoons Good Morning Moringa herbal tea
Make Ahead: Directsions for Tea-Infused Butters (For Buttercream)
Heat unsalted butter and shortening in a microwave-safe bowl, in 30-second increments, stirring in between, until fully melted. Depending on your microwave voltage, the time may vary, but for me, this was about a minute and 30 seconds.
Once melted and hot, remove from the microwave and add in the two tablespoons of Good Morning Moringa herbal tea and stir to combine well. Let infuse for an hour.
Strain the tea mixture through a sieve and use a spoon to squeeze out all the steeped butter. Place in the refrigerator until ready to use, then return to room temperature when you’re ready to make your frosting.
Directions for Cookies:
Complete prep work by wiping your bowl clean, preparing your parchment paper or silicone mat, and printing templates. *My silicone mats for French macarons have markers on them, otherwise these templates are available online for free.
Set aged egg whites out on the counter until they reach room temperature.
Sift almond flour and powdered sugar together thoroughly, removing any large pieces, but ensuring you compensate by adding ingredients back in if too much is removed.
Whip egg whites with your mixing bowl and whisk attachment until foamy, then add extract. Whisk until foamy again, then add in cream of tartar.
Once the beater starts to leave marks from the whisk and the bubbles get very small in the egg whites, add granulated sugar slowly.
Once the sugar has been fully incorporated, but before reaching stiff peaks, add your gel food color. Continue to whip until stiff peaks form. *You will know you have accomplished this when you can remove your whisk and the meringue has pointed peaks.
Pour a third of the sifted almond flour and powdered sugar mixture into the egg whites. Gently fold into the egg whites with the folding technique we discussed above. *Go under the mixture before coming out the other side and folding it gently unto itself making sure not to “deflate” your mixture. Continue adding in the dry ingredients until all are mixed in.
Stop folding once the dry ingredients are fully incorporated and the consistency is “lava” like. Make sure it passes the figure-eight test!
Using a basic round tip and pastry bag, pipe the batter into the center of the circle of your template. Do not pipe beyond the edges of the template as the batter will spread a fair amount before settling. (Place templates under parchment paper or silicone mat to use as your guide but remove them once piped.)
Rap the tray several times on the counter to remove trapped air bubbles. Before the batter dries, I use a toothpick to pop any remaining bubbles that have come to the surface.
Now it’s time to let the cookie rest until your “skin” has developed.
While your skin develops, preheat the oven to 320°F.
Once your skin has developed (approximately 30 minutes) and you are able to gently touch the cookie without it sticking, it’s time to bake. Make sure you bake your French macarons on the middle shelf, which means you can only do one tray at a time. They’re a delicate cookie which requires delicate baking instruction.
Bake 12-14 minutes. To test when they’re done, the feet (bottom of the cookie) should not push back (be springy), and the shell (top of the cookie) should not be wobbly.
Let cool completely. This is a crucial step to ensure you can remove them later and they stay intact and don’t crack. If you’re able, let them sit for at least an hour to ensure they’re completely cool so they remove from your tray intact.
Directions for Buttercream:
Beat together your butter/shortening blend with your whisk attachment until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
Add the heavy cream. Beat for 1-2 minutes on high speed.
Assembling Your Lemon Macarons:
Gently remove one of your macaron cookies by taking a long smooth-edged knife or small metal spatula and gently running it underneath the cookie until is lifts off. Do this with each cookie until they are all removed. *Note: Be careful working with these as they crack easily and are very delicate.
To assemble, start by piping your buttercream frosting around the entire cookie on the flat (bottom), starting on the outside, and working your way inward. Feel free to use a decorative tip of your choice! Take a second cookie of equal size and place the flat side against the frosting so that the cookies mirror one another.
If you choose, you may continue onward to decorate your lemon French macarons, or you may enjoy these delicate delights just as they are!
Makes 12 lemon French macarons. Store in an airtight container in your refrigerator.
*You may store your leftover buttercream in your fridge for up to a month, or freeze it in a sealed freezer bag for up to three months.
*Macaron recipe adapted from Indulgewithmimi.com