French Macaron with lemon cream filling


Let me start out by saying that these were so much fun to make because not only did I get to bake but I also got to paint! These are two of my most favorite things to do. Macarons have been the craze for a while now and it doesn’t seem like it is dying anytime soon. It’s funny because I think I have only tried macarons once in my life till I made this recipe for you all. I would like to think that it tastes and looks pretty darn good. Many are hesitant to attempt making macaron shells because of how delicate and easy it is to simply mess up. If you follow the exact instructions though, you should be good! These make a beautiful and delicious gift to a friend or to bring to a gathering. Even better at a dessert table of a baby shower or bridal shower. Also, how can we forget Valentine’s Day which is right around the corner? These would be such a cute treat to share with your loved one!


Macaron Shells

3/4 cup almond flour sifted

1 cup powdered sugar sifted

1/4 tsp cream of tartar

2 egg whites, room temp.

1/4 cup sugar

1/2 tsp vanilla extract (flavor)

Drop of pink food coloring or gel (or whatever color you prefer)


Lemon Buttercream Filling

1/4 cup unsalted butter

1 cup powdered sugar

1 tsp almond milk or regular milk

1/2 tsp lemon extract

1 tbsp lemon zest



  • Combine the sifted powdered and the almond flour along with the cream of tartar in a bowl.
  • In a large bowl, beat the egg whites for 2 minutes with an electric whisk till there is a small peak. Add the sugar and beat for another 2 minutes. Add the vanilla and beat for half a minute.
  • Slowly start folding in the dry mixture into the wet and add the food coloring. Mix all together gently. Do not over stir.
  • Fill a pastry bag with the batter and make dollops of the mixture onto a lined baking sheet with parchment paper or a silicon mat. Circles should be about 3/4 of an inch and 1 inch apart from each other.
  • Tap the baking sheet. Let this sit for 30-40 minutes before placing in oven.
  • Preheat oven to 325 F.
  • Bake for about 10-13 minutes. Cookies should be risen by then and able to come off of the baking sheet.
  • Allow to cool for 30 minutes.
  • In the meantime, make the filling. Just cream the butter till sooth and then add the powdered sugar, milk, lemon zest, and lemon extract.
  • To decorate, you will need some pink and green food coloring or gel along with some lemon extract (optional). Using a small point paint brush, dip in pink coloring and make some imperfect circles as your flower. To make the color lighter or look washed out dip in lemon extract as well. Then paint some stems and leaves with another small point brush. Go back to the flower and add some dimension by adding more small splatters of pink coloring. Just have fun with it! You can draw hearts too 🙂



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