I love macarons, and lemon is one of my all-time favorite flavors! And I don’t think I’m alone. Lemon macarons, just like lemon tarts, are the most requested treat in our home.
I totally understand the enthusiasm for these little delights. Lemon perfectly balances out the sweetness with its tangy, zesty flavor, bringing a burst of freshness to desserts.
To get those soft, shiny macarons with the perfect frilly feet, you first need to master the basic recipe for the shells. I still stick to the same macaron recipe I’ve been using for years, it never fails me!
Lemon ganache macaroon
If it’s your first time venturing into the macaron adventure, you should know that there are two main types: those made with Italian meringue and those with French meringue.
Both yield great results. However, I find that Italian meringue macarons tend to be shinier and more flawless. Their feet are evenly formed, not too small, not too large. French meringue macarons, on the other hand, have the advantage of being simpler to prepare.
You’ve probably heard that macarons are quite temperamental and difficult to make. But I can assure you that if you follow all my tips, you’ll be just fine. I’ve dedicated two special articles to the recipe and everything you need to know to succeed and create beautiful macarons.
Macaron lemon cream pierre hermé
Table of Contents
Ingredients for lemon macarons:
Recipe for making macaron shells
Choose the one that suits you best:
Lemon macaroon shell
2 lemon fillings for macarons
Lemon cream by Chef Pierre Hermé
For about 25 macarons
Make it the day before or in the morning for use in the evening
- 112 g eggs (mixed and weighed)
- 120 g granulated sugar
- 4 g organic lemon zest
- 80 ml lemon juice
- 175 g unsalted butter
- 50 g almond flour
White chocolate and lemon ganache by Christophe Felder
To fill approximately 30 macarons
- 75 ml heavy cream (minimum 35% fat)
- 225 g white chocolate
- 75 ml lemon juice + zest (about 2 lemons)
- 1/2 sheet gelatin (approx. 1 g)
Preparation Steps
Lemon cream by Chef Pierre Hermé
In a saucepan, combine the sugar, lemon zest, eggs, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens, but do not let it boil. If you have a thermometer, don’t exceed 84°C (183°F).
Let it cool slightly to about 60°C (140°F), then add the butter. Whip until smooth.
Strain through a fine sieve (chinois) if you want to remove the zest.
Optionally, blend with an immersion blender for a smooth, homogeneous texture.
Cover and refrigerate overnight.
The next day, mix the almond flour into the cream until fully incorporated.
Transfer to a piping bag and refrigerate for 2 hours before using.
White chocolate and lemon ganache by Christophe Felder
Rehydrate the gelatin in cold water.
Melt the white chocolate in a bain-marie or in the microwave.
Heat the cream. Remove from the heat and pour it over the melted chocolate in two additions, stirring with a spatula. Mix in the center with circular motions to emulsify the ganache until smooth, shiny, and homogeneous.
Gently warm the lemon juice just enough to dissolve the gelatin.
Add the lemon juice and zest to the ganache. Mix well, then blend with an immersion blender.
Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours. The ganache will gradually firm up to the right consistency.
Garnish macaroons with lemon cream or lemon ganache
Pair the shells by size.
Transfer the ganache to a piping bag (or freezer bag) and pipe a small dollop onto the center of half the shells.
Close with the remaining shells to form the macarons.
How to store these lemon macarons?
Place the macarons in an airtight container and refrigerate overnight before serving. This will help them become nice and soft. Take them out of the fridge about 20 minutes before serving.
You can store them in the fridge for up to 5 days. Let them come to room temperature for about 30 minutes before serving.
Macarons can also be frozen for up to 2 months. To thaw, remove them from the freezer 2 hours before serving and place them in the refrigerator.
Lemon Macarons with 2 Filling Recipes
INGREDIENTS
Recipe for making macaron shells
- Choose the one that suits you best:
- Italian meringue macaron
- French meringue macaron
Lemon cream by Chef Pierre Hermé
- For about 25 macarons
- Make it the day before or in the morning for use in the evening
- 112 g eggs mixed and weighed
- 120 g granulated sugar
- 4 g organic lemon zest
- 80 ml lemon juice
- 175 g unsalted butter
- 50 g almond flour
White chocolate and lemon ganache by Christophe Felder
- To fill approximately 30 macarons
- 75 ml heavy cream minimum 35% fat
- 225 g white chocolate
- 75 ml lemon juice + zest about 2 lemons
- 1/2 sheet gelatin approx. 1 g
PREPARATION
- Prepare the lemon cream of your choice.
Lemon cream by Chef Pierre Hermé
- In a saucepan, combine the sugar, lemon zest, eggs, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens, but do not let it boil. If you have a thermometer, don’t exceed 84°C (183°F).
- Let it cool slightly to about 60°C (140°F), then add the butter. Whip until smooth.
- Strain through a fine sieve (chinois) if you want to remove the zest.
- Optionally, blend with an immersion blender for a smooth, homogeneous texture.
- Cover and refrigerate overnight.
- The next day, mix the almond flour into the cream until fully incorporated.
- Transfer to a piping bag and refrigerate for 2 hours before using.
White chocolate and lemon ganache by Christophe Felder
- Rehydrate the gelatin in cold water.
- Melt the white chocolate in a bain-marie or in the microwave.
- Heat the cream. Remove from the heat and pour it over the melted chocolate in two additions, stirring with a spatula. Mix in the center with circular motions to emulsify the ganache until smooth, shiny, and homogeneous.
- Gently warm the lemon juice just enough to dissolve the gelatin.
- Add the lemon juice and zest to the ganache. Mix well, then blend with an immersion blender.
- Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours. The ganache will gradually firm up to the right consistency.
Garnish macarons with lemon cream or lemon ganache
- Pair the shells by size.
- Transfer the ganache to a piping bag (or freezer bag) and pipe a small dollop onto the center of half the shells.
- Close with the remaining shells to form the macarons.
I hope you’ll enjoy these lemon macarons, try these two creams, they are excellent.
Thank you for your visit and your comments!