Strawberry Lemon Macarons – Classic macaron shells filled with lemon buttercream and a dollop of strawberry jam. A bright, springtime French treat that’s perfect for holidays and gatherings.
Strawberry Lemon Macarons
Macarons are one of those special desserts that feel fancy but are totally worth the effort. This strawberry lemon version pairs delicate almond meringue shells with a bright lemon buttercream and a center of strawberry jam for a classic spring flavor combination. I kept the shells simple—macaron shells are sensitive, so I only added a touch of gel coloring to make them cheerful. The real flavor comes from the lemon-scented buttercream and the jam filling.
If this is your first time making macarons, don’t worry: I include step photos and clear instructions to guide you through the most important moments. Work patiently, follow the steps, and you’ll be rewarded with crisp-footed shells and a silky filling. Remember to rest the piped shells before baking and to age the filled macarons in the fridge overnight when possible—this improves texture and flavor.
Common Questions About Strawberry Lemon Macarons
What is a strawberry lemon macaron?
It’s a French macaron: two almond-meringue shells sandwiched around lemon buttercream with a spoonful of strawberry jam in the center for a bright, balanced flavor.
Why did my macaron shells crack?
Shells often crack if they haven’t dried long enough before baking. Let them rest 20–30 minutes (or until the surface is no longer tacky) so they develop a thin skin—this helps prevent cracking and encourages feet.
What’s the difference between a macaroon and a macaron?
Macaroons are usually coconut-based and denser. Macarons are made from almond flour and meringue, resulting in a light, delicate shell with a creamy filling.
How many times should I fold the macaronage?
Folding varies, but most recipes fall between 40–60 folds. The goal is a smooth, flowing batter that forms a ribbon and can draw a slow figure-eight without breaking.
Are macarons difficult to make?
They can be challenging due to technique and timing, but with careful measuring, patience, and practice you’ll improve quickly. Follow instructions closely and don’t rush the resting and baking steps.
What tools do I need?
Basic recommended tools:
- Silicone mat or parchment paper to prevent sticking; you can draw 1.5″ circles under parchment as a guide.
- Piping bags (or a heavy-duty zip-top bag) for piping shells and filling.
- Round piping tip (Wilton #10 or similar) or a 3/8″ opening if you cut a bag.
Do I need almond flour?
Yes. Almond flour (finely ground) is essential for authentic macarons. Substituting other flours changes the texture and classification.
How should macarons be stored?
Store assembled macarons in an airtight container in the refrigerator. Bring them to room temperature before serving. They keep well for up to three days refrigerated.
Can I use homemade jam?
Absolutely—homemade or store-bought strawberry jam works fine. Other jams like raspberry, blueberry, or blackberry also pair nicely with the lemon buttercream.
Ingredients
For the Shell
- 90 grams egg whites (about a touch over 1/3 cup)
- 90 grams granulated sugar (just under 1/2 cup)
- 95 grams powdered sugar (about 3/4 cup)
- 95 grams almond flour (about 1 cup)
For the Filling
- 1/2 cup butter, softened
- 2 1/4 cups confectioners’ sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup strawberry jam
Instructions (Summary)
For the Shell
- Preheat oven to 325°F and line baking sheets with parchment or silicone mats.
- Warm egg whites and granulated sugar in a heatproof bowl over simmering water, whisking until sugar dissolves (about 3 minutes).
- Whip the egg whites on medium-high until stiff peaks form (about 2 minutes).
- If using, add gel food coloring. Sift powdered sugar and almond flour into the meringue and fold gently using a J-motion until the batter flows smoothly.
- Transfer to a piping bag with a small round tip and pipe 1.5″ circles about 2″ apart. Tap the tray against the counter to release large bubbles, repeating until bubbles subside.
- Let shells rest 20–30 minutes until a dry skin forms. Bake one tray at a time for 14 minutes, turning the pan halfway for even baking. Cool completely on the tray.
For the Filling
- Beat softened butter until light (2–3 minutes). Gradually add confectioners’ sugar on low, then add lemon juice and zest.
- Increase speed and beat until fluffy (3–4 minutes). Transfer to a piping bag.
Assemble and Age
- Pair shells by size. Pipe a ring of lemon buttercream around the edge of one shell, add a dollop of strawberry jam in the center, then top with the matching shell.
- Place assembled macarons in an airtight container and refrigerate overnight to age for best texture and flavor. Bring to room temperature before serving.
- Store refrigerated up to three days.
Notes
- Metric measurements are provided for precision; approximate US volume equivalents are listed in the ingredient section if you don’t have a scale.
- Aging the assembled macarons overnight improves both texture and flavor, but it’s optional.
- Use gel food coloring only if coloring the shells or filling to avoid thinning the batter.
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