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Perfect Fresh Lemon Raspberry Macarons

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A delightful recipe for fresh lemon raspberry macarons featuring bright lemon zest shells and silky raspberry jam buttercream filling. Easy to make at home with simple ingredients and a 10-step guide.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground and sifted
  • 100g (3.5 oz) powdered sugar
  • 3 large egg whites, room temperature, aged overnight
  • 50g (1.75 oz) granulated sugar
  • 1 tbsp fresh lemon zest
  • Yellow gel food coloring (optional, a small pinch)
  • 115g (1/2 cup) unsalted butter, softened
  • 150g (1 1/4 cups) powdered sugar, sifted
  • 60g (1/4 cup) raspberry jam, preferably seedless
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Remove egg whites from the fridge at least 1 hour before starting to bring them to room temperature. Sift together almond flour and powdered sugar twice for a fine, lump-free mixture. Zest your lemon carefully, avoiding the white pith.
  2. In a clean, dry bowl, whisk egg whites on medium speed until foamy. Gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form (about 5–7 minutes). The meringue should hold its shape firmly without collapsing.
  3. Gently fold lemon zest and a tiny pinch of yellow gel food coloring into the meringue with a rubber spatula. Be careful not to deflate the meringue at this stage.
  4. Add the almond flour and powdered sugar mixture in two batches, folding gently but thoroughly. Use a folding motion that scrapes the sides and bottom of the bowl. The batter should flow like lava—thick but able to fall off the spatula in ribbons.
  5. Transfer batter to a piping bag fitted with a round tip. Pipe circles about 1.5 inches (4 cm) in diameter onto the prepared baking sheets, spaced about 1 inch (2.5 cm) apart. Tap the tray firmly on the counter twice to release air bubbles.
  6. Let the piped shells sit at room temperature for 30–45 minutes until a dry skin forms on the surface. You should be able to touch them lightly without batter sticking to your finger.
  7. Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating the tray halfway for even cooking. The shells should have a smooth, shiny top with characteristic “feet” at the bottom.
  8. Remove from oven and let macarons cool completely on the baking sheet before peeling off gently.
  9. Beat softened butter until creamy. Gradually add powdered sugar, then mix in raspberry jam, vanilla extract, and a pinch of salt. Beat until smooth and spreadable.
  10. Pair shells of similar size. Pipe or spread about 1 tablespoon (15g) of raspberry jam buttercream on the flat side of one shell, then sandwich with the other. Chill assembled macarons in the fridge for at least 1 hour to let flavors meld.

Notes

Age egg whites overnight for better volume. Sift almond flour and powdered sugar twice for smooth shells. Use a kitchen scale for precise measurements. Let shells rest until a dry skin forms before baking. Adjust folding to achieve a lava-like batter flow. Store macarons in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Let macarons mature in the fridge for 24 hours after assembly for best flavor and texture.

Nutrition

Keywords: lemon raspberry macarons, macarons recipe, lemon zest macarons, raspberry jam buttercream, gluten-free macarons, homemade macarons

Find it online: https://tempotaste.com/perfect-fresh-lemon-raspberry-macarons-recipe-easy-10-step-guide/