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This strawberry lemon macarons recipe combines airy French macaron shells with tangy lemon buttercream and sweet strawberry jam filling. The result is a perfectly balanced, spring-inspired treat that’s both beautiful and irresistibly delicious.

  • Total Time: Approximately 26 hours including chilling time
  • Yield: About 24 macarons (12 sandwiches) 1x

Ingredients

Scale
  • 4 large egg whites, aged and at room temperature (about 130 grams)
  • 170 grams almond meal or almond flour, finely ground
  • 200 grams powdered sugar (for shells)
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon cream of tartar
  • 70 grams granulated sugar
  • Gel food coloring (optional)
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 2 1/4 cups powdered sugar (for filling)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup strawberry jam or preserves

Instructions

  1. Place egg whites in a large glass or metal bowl and ensure they are at room temperature (about 70°F / 21°C).
  2. Combine almond meal, powdered sugar, and sea salt in a food processor and pulse until finely ground and powdery; set aside.
  3. Add cream of tartar to the egg whites.
  4. Beat egg whites with a hand or stand mixer until soft peaks form, then slowly add granulated sugar while continuing to beat until stiff, shiny peaks form.
  5. Add gel food coloring (optional) and gently fold 3–4 times into the meringue.
  6. Sift the almond-sugar mixture over the meringue and fold with a spatula until the batter flows in thick ribbons and can form a figure-8 without breaking (macaronage).
  7. Line baking sheets with silicone mats or parchment paper.
  8. Fill a piping bag fitted with a 1/2-inch round tip and pipe even 1½-inch circles spaced apart onto the prepared sheets.
  9. Tap the trays firmly on the counter to release air bubbles.
  10. Let the piped shells rest uncovered at room temperature for 45–60 minutes until the surface is dry to the touch.
  11. Preheat the oven to 300°F (150°C) when the shells are halfway dry.
  12. Bake one tray at a time on the middle rack for 10–12 minutes, watching to avoid browning.
  13. Cool baked shells completely on the baking sheet before handling.
  14. Beat softened butter until creamy.
  15. Gradually add powdered sugar to the butter, then stir in fresh lemon juice and lemon zest and mix until the buttercream is smooth and fluffy.
  16. Spread or pipe lemon buttercream onto the flat side of half the shells.
  17. Add a small dollop of strawberry jam on top of the buttercream.
  18. Gently sandwich with the remaining shells, pressing lightly to secure without squeezing out the filling.
  19. Refrigerate assembled macarons for at least 24 hours to let flavors blend, then bring to room temperature before serving.

Notes

Aging egg whites by letting them sit uncovered in the fridge for 24–48 hours helps create a stronger, more stable meringue perfect for macarons., Gel food coloring is best because it doesn’t add extra moisture or change the batter’s texture., Make sure your almond meal is finely ground to avoid gritty macarons—this really makes a difference in the texture., Try not to open the oven door when baking—this sudden temperature change can make shells collapse., Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to a month to enjoy later.

  • Author: Laura
  • Prep Time: 1 hour
  • Cook Time: 10 to 12 minutes per tray
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron sandwich (about 25 grams)
  • Calories: 95 per serving
  • Fat: 3.5 grams per serving
  • Carbohydrates: 15 grams per serving
  • Protein: 2 grams per serving