I'm so partial to strawberries, they've always been my absolute favorite fruit, so here they are shining in all their glory in these strawberry lemon macarons that taste just like strawberry lemonade!
Along with the macaron recipe, we will also show you how to make strawberry filling without any corn starch! This strawberry jam filling is going to the be in the center of our strawberry lemon macaron. The strawberry filling uses frozen strawberries, but you could easily substitute fresh ones as well.
The lemon buttercream frosting recipe uses a secret ingredient that gives you the best sour tang, making the combo taste just like lemonade!
How to Make Homemade Macarons
Whipping the egg whites
1.Sift the almond meal and powdered sugar together into a large bowl. If there are any large pieces of almond meal, discard. Set the bowl aside.
2. Add your room temperature egg whites to a stand mixing bowl with the whisk attachment. Begin whipping on medium speed (3-4) for 1 minute until foamy.
3. When the whites are foamy, add the cream of tartar.
4. After adding the cream of tartar, start sprinkling in the sugar. Do not add too much at once or it will deflate your egg whites! Once all of the sugar has been added, increase the speed to medium high (5-6) for 5-6 minutes, then stop the mixer and add 1 drop yellow, 1 drop orange, and 1 drop pink gel food coloring. Continue mixing on medium high for 1-2 minutes more, or until the whites get glossy, shiny, and hold a stiff peak.
Adding the dry ingredients
5. Using a rubber spatula, add the whites to a large bowl. Sprinkle in ⅓ of the dry ingredients and gently fold them into the whites. Try not to fold too aggressively, you want to preserve as much air as possible in this step. Continue adding the dries in thirds until all of it has been added.
Mixing the batter (macaronage)
6. Once all of the dry ingredients are added, use the spatula to scrape the batter against the sides of the bowl. Every few scrapes test to see if the batter is ready. Pick up some of the batter and let it flow back down into the bowl. If it flows slowly and looks like ribbons, try to form a figure '8' . If you can make a figure 8 without the batter breaking, its ready! Another key sign that its ready to pipe is the batter will just barely look shiny.
Piping the macarons
7. Fill your piping bag with a #12 round tip. Better to have a smaller tip than a larger one! Flip a sheet pan upside down and lay down your parchment paper or silicone baking mat. Pipe directly from above into desired size.
8. Grab your pan and firmly tap it on the counter. Make sure you tap all sides of the pans. This will release any air bubbles to the surface and will flatten our your shell so there is no piping lines.
9. Use a tooth pick to pop any bubbles that come to the surface for the smoothest shell possible.
Resting and baking the macarons
10. Let them sit at room temperature (make sure they are not under any vent or fan this will cause the shells to bake lopsided!) until they form a skin. You should be able to touch the top of the shells with your finger and it shouldn't leave a mark.
11. Bake the macarons at 275-300 for 13-14 minutes. Do not open the oven too soon. 10 minutes into their baking, open the door and touch the top of the shell. If it moves from the feet of the shell, bake it for a few more minutes. The top should not move from the feet when they're ready!
12. Allow to cool completely on a wire rack before removing.
How to Make Strawberry Filling
This strawberry macaron filling is a homemade jam and only requires three ingredients! We fill the center of our strawberry lemon macarons with this filling for that 'strawberry lemonade flavor'. How to make the macaron filling:
1.In a small pot, add 2 ½ cups frozen strawberries, ½ lemon (zested), ½ tsp lemon juice, and ¼ cup of sugar.
2. Heat on the stove on medium (4-5) for about 20 minutes, stirring and mashing the berries occasionally. When the jam turns a darker color and is thick, take the pan off the heat. Allow the jam to cool before using.
How to Make the Lemon Buttercream
1.In a mixing bowl add 1 cup of room temperature unsalted butter. Using the paddle attachment, whip the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
2. Stop the mixer and add ½ cup of powdered sugar to the butter. Mix on low until the sugar is combined, then continue to add the sugar in ½ cup amounts until the sugar is gone. Then turn the mixer up to medium (speed 4-5) and whip until very white and fluffy, about 2-3 minutes.
3. Stop the mixer and add 2 ¼ tsp of lemonade koolaid powder. Mix again on medium until combined, about 30 seconds more.
4. Fill a piping bag fitted with a #12 round tip with the buttercream, and pipe a 'tire ring' along the border of the shell. Fill the middle part with a bit of the strawberry filling, and then sandwich the filling with the other half of the macaron shell. Enjoy your strawberry lemon macarons!
I highly recommend checking out this How to Make Macarons Guide! Its a super in depth post on what to do and what not to do when making macarons that's extremely helpful.
You can definitely leave the koolaid out and substitute all fresh lemon zest/juice but just know it won't be as 'sour' as this recipe! We wanted that real 'lemonade' taste from the buttercream and since koolaid has some citric acid in it, it gives you that really nice sour tang that you would get from an actual lemonade.
Macarons are typically good for 3-4 days if kept in the fridge in a sealed container. They also will last in the freezer for up to a month!
Strawberry Lemon Macarons
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 110 grams sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- ¼ tsp cream of tartar
- 1 drop yellow gel food coloring
- 1 drop orange gel food coloring
- 1 drop pink gel food coloring
- 2 ½ cups frozen strawberries
- ½ lemon, zested
- 1 tsp lemon juice
- ¼ cup sugar
- 1 cup butter, soft room temperature
- 1 ½ cups powdered sugar
- 2 ¼ tsp koolaid lemonade (about 1 ½ packets)
- In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
- In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
- Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 5 minutes and then add 1 drop of yellow, 1 drop of orange, and 1 drop of pink gel food coloring. Begin mixing again for 1-2 minutes more until stiff peaks form, then stop mixing.
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
- Line an upside down baking pan with parchment paper or silicone baking mat. Fill a piping bag fitted with a round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!
How to Make the Strawberry Filling
- In a small pot, add 2 ½ cups frozen strawberries, ½ lemon (zested), ½ tsp lemon juice, and ¼ cup of sugar.
- Heat on the stove on medium (4-5) for about 20 minutes, stirring and mashing the berries occasionally. When the jam turns a darker color and is thick, take the pan off the heat. Allow the jam to cool before using.
How to Make the Lemon Buttercream
- In a mixing bowl add 1 cup of room temperature unsalted butter. Using the paddle attachment, whip the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
- Stop the mixer and add ½ cup of powdered sugar to the butter. Mix on low until the sugar is combined, then continue to add the sugar in ½ cup amounts until the sugar is gone. Then turn the mixer up to medium (speed 4-5) and whip until very white and fluffy, about 2-3 minutes.
- Stop the mixer and add 2 ¼ tsp of lemonade koolaid powder. Mix again on medium until combined, about 30 seconds more.
- Fill a piping bag fitted with a #12 round tip with the buttercream, and pipe a 'tire ring' along the border of the shell. Fill the middle part with a bit of the strawberry filling, and then sandwich the filling with the other half of the macaron shell.
More Macaron Flavors
- Sour Watermelon Macarons
- Malted Dark Chocolate Macarons
- Margarita French Macarons
- Earl Grey French Macarons
- Marshmallow French Macarons
- Birthday Cake Macarons
- Banana Cream Pie Macarons
- Chocolate Coconut Samoa Macarons
- Mandarin Orange and Mint Macarons
- Cookies and Cream Macarons
- How to Make French Macarons: a Step-by-Step Guide
- Sweet Tart Macaron Cookies
- Jasmine Green Tea and Apricot Macarons
- Dark Chocolate Pistachio Macarons
- Strawberry Rhubarb French Macarons
- Mint Chocolate Chip French Macarons