Lemon Macarons

These lemon macarons have bright yellow shells flavored with lemon zest and filled with a silky swiss meringue and tart lemon curd!

Ingredients

Method

Nutrition

For

25

M

I

For the lemon macaron shells

130

g

Powdered sugar

120

g

Almond flour

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Notes

The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.

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