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February 25, 2016

Lemon Macarons

Gluten free lemon french macaron shells filled with a vegan coconut buttercream frosting make a delectable and sunny sweet treat.

Lemon French Macarons filled with coconut buttercream make the perfect sunny sweet treat!!
No matter how many times I make french macarons, I always breathe a sigh of relief when I open my oven door and see that they baked up okay.

They can be finicky little treats and don’t always work out but when they do, they are totally worth the effort in the end……..and I can’t think of any occasion more worth it than a baby shower 🙂

Surprise! It’s been a week of celebrations around here and today, a bunch of my blogging pals are throwing a virtual baby shower for three of our friends:

Natalie of Tastes Lovely

Isadora of She Likes Food

Jessica of Flying Jess Fuel

Natalie actually had her adorable baby boy in November, Izzy is having a baby girl and Jess is having a baby boy. They are all first time mamas and we couldn’t be more excited for them!

Scroll down to the end of the post to see what other tasty bites everyone else “brought” and don’t forget to stop by Natalie, Isadora and Jessica’s blog to wish them all the best.

Triple Baby Shower
Lemon is my favorite and always reminds me of spring and happy beginnings so when I was trying to think of what to make for the shower back in November, these Lemon Macarons just seemed like the best fit for this occasion!

Lemon French Macarons filled with coconut buttercream make the perfect sunny sweet treat!!
I’ve been dreaming about spring lately and these are just full of bright and refreshing flavors in every bite!

I infused the gluten free shells with lemon zest and lemon extract and filled them with a dreamy vegan coconut frosting.

Lemon French Macarons filled with coconut buttercream make the perfect sweet treat for spring!
Lemon French Macarons filled with coconut buttercream make the perfect sweet treat for spring!

They make a light and whimsical dessert and perfect for celebrating a birthday, shower or anytime you could use a burst of sunshine 🙂

Lemon French Macarons filled with coconut buttercream make the perfect sunny sweet treat!!
 

Yields 22

Lemon Macarons

Lemon french macaron shells filled with coconut buttercream make a delectable and sunny sweet treat.

14 minCook Time

14 minTotal Time

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4.5 based on 6 review(s)

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Ingredients

107 grams egg whites (3 large egg whites), aged for at least 48 hours

117 grams almond flour

176 grams powdered sugar

64 g superfine sugar

1/4 teaspoon cream of tartar

Zest from 1 lemon, very finely grated (using a Microplane is best)

1 teaspoon pure lemon extract

Few drops yellow food coloring (optional)

Coconut Vegan Buttercream Frosting

1/2 cup solid unrefined coconut oil (or use unsalted softened butter if not vegan)

4-5 cups powdered sugar

pinch salt

1/2 teaspoon pure lemon extract

1/4 teaspoon vanilla

1-2 teaspoons coconut cream, to thin out (or heavy cream if not vegan)

Instructions

  1. Line two large baking sheets with parchment paper or a silicone mat.
  2. Measure the almond meal, powdered sugar, and place into the bowl of a food processor. Process the mixture finely, then sift through a fine mesh sieve discarding any large bits. Set aside.
  3. With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Add lemon zest, lemon extract and food coloring gel if using and whisk until incorporated.
  4. Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. Be careful not to overmx. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. Start checking at around 18 strokes
  5. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
  6. Pipe rounds onto prepared baking sheets, leaving space between the macarons to allow batter to spread.
  7. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
  8. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch.
  9. Preheat oven to 300 F. When macarons are dry to the touch, bake *both trays at same time (*if your oven has room, otherwise bake one at a time) for 12-14 minutes, rotating trays after 10 minutes. Let macarons cool completely on parchment paper before removing and filling.

  10. To make the frosting:
  11. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil until it has become smooth and lump-free.
  12. Slowly add 2 cups of powdered sugar on low speed. Add more powdered sugar to desired consistency. Once the sugar has been absorbed, add the salt, lemon and vanilla extract. Add in remaining sugar, one cup at a time, until the buttercream has reached your desired spreading consistency. If it becomes too thick, add 1-2 teaspoons of coconut cream or heavy cream. Turn mixer to high speed and beat for an additional 2 minutes until smooth and fluff

  13. To assemble:
  14. Transfer the buttercream into a pastry bag and fill the macarons.
  15. Store the filled macarons in airtight container in the fridge for up to 5 days.

Notes

Adapted from BraveTart

7.8.1.2
249
https://bestrecipepicks.com/lemon-macarons/

Lemon French Macarons filled with coconut buttercream make the perfect sunny sweet treat!!

Congratulations Natalie, Izzy and Jess! ♥

 Don’t forget to check out all the other fabulous recipes:

Caprese Cups – Pumpkin ‘N Spice

Almost No Bake Pineapple Squares – The Recipe Rebel

Key Lime Cheesecake Bars with Coconut Macadamia Crust – Flavor the Moments

Lemon Lime Bars – Bake. Eat. Repeat.

Chocolate and Salted Caramel Swirled Meringues – Floating Kitchen

Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze – My Sequined Life

Mediterranean Stuffed Mini Peppers – Kristine’s Kitchen

Mini Chocolate Bundt Cakes – My Kitchen Craze

Pepper Jack and Bacon Stuffed Cherry Tomatoes – A Latte Food

No Bake Baileys Smores Mousse Cups – With Salt and Wit

Strawberry Shortcake Bread – Maebells

Banana Cream Pie Dessert Nachos – Whole and Heavenly Oven

Lemon Cream Pie Bites – Bakerita

Balsamic Strawberry Wonton Bites – Sweet Peas & Saffron

More macarons:

Coconut macarons filled with key lime buttercream & toasted coconut make the perfect tropical inspired treat for summer

Coconut Key Lime Macarons

Minion Banana Macarons - Life made Sweeter

Minion Banana Macarons

Lemon Macarons make the perfect sweet treat

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Filed Under: Cookies, Dessert, Gluten Free, Recipes Tagged With: lemon, macarons

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