Lemon Macarons

    47 minutes

    I love the look and taste of macarons; these lemon ones however are by far my favourite being held together with a butter free lemon curd.

    18 people made this

    Serves: 10 

    • Macarons
    • 1 1/4 cups (125g) almond meal
    • 1 cup (175g) icing sugar
    • 100g egg whites
    • 75g caster sugar
    • 1 dash yellow food colouring, as required
    • Lemon Curd
    • 3 organic lemons, zested and juiced
    • 140g sugar
    • 3 eggs
    • 1 tablespoon cornflour

    Preparation:20min  ›  Cook:12min  ›  Extra time:15min resting  ›  Ready in:47min 

    1. Macarons: Preheat the oven to 165 degrees C. Prepare a baking tray by lining with baking paper.
    2. Sift into a bowl the almond meal and icing sugar.
    3. In a large bowl whisk the egg whites until stiff then add 1/4 of the sugar first then the remaining sugar while continuing to whisk on high speed.
    4. Stir in the almond mixture into the egg whites and gently mix with a spatula. Add the yellow food colouring.
    5. Fill a piping bag with the mixture then start forming the macarons on the prepared baking tray. The mixture should be about 5cm in radius. Leave some space between each macaron so they don't touch.
    6. Tap the baking tray on a table or a work surface to remove any air bubbles and set aside for 15 minutes to rest.
    7. Place the baking tray in the preheated oven to cook for 12 minutes.
    8. To see if the macarons are cooked press lightly on the top, if they are soft then they are not cooked yet.
    9. Lemon Curd: In a saucepan mix the lemon zest, lemon juice and cornflour. Stir in the sugar. Cook on low heat.
    10. Whisk the eggs and add to the lemon mixture in the saucepan. Increase the heat to medium whisking constantly until thick; about 4 minutes.
    11. Remove from heat and chill ready for use.
    12. Assembly: Place a dollop of lemon curd on one macaron and top with a second one. The macarons will stick to the lemon curd.

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    Reviews in English (5)


    Really delicious. I also found a lot of them stuck to the paper, but i think that was because mine were slightly under-cooked. They do take a while to make but have a really good result  -  06 Aug 2013  (Review from Allrecipes UK & Ireland)


    Used without lemon and done violet colour with pink butter cream - check picture, taste lovely, a few stuck to the paper but will deff do again  -  20 Apr 2013  (Review from Allrecipes UK & Ireland)


    Fantastic recipe, I have made these macaroons twice now and they have turned out perfectly both times. Thanks so much for sharing. The lemon curd is so easy to make and tastes deliciously tangy.  -  18 Jan 2013  (Review from Allrecipes UK & Ireland)