These foolproof Lemon Raspberry Macarons have the perfect classic French Macaron smooth crisp shell and chewy center with the most delicious raspberry lemon buttercream filling sandwiched in between.

Course Dessert
Cuisine American
Keyword Macarons
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 18
Author Amanda Rettke


Macaron Shells

  • 1/2 cup (100 g) almond flour
  • 1/2 cup (100 g) powdered sugar
  • 2 large egg whites room temperature
  • 1/4 tsp. (1.42 g) cream of tartar
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp. (4.2 g) lemon juice
  • 1-2 drops yellow gel food coloring

Raspberry Lemon Filling

  • 5 tbsp. (75g) butter room temperature
  • 1 1/4 cups (156g) confectioner's sugar
  • 2 tbsp. (28g) fresh raspberries
  • 1/2 tsp. (2.1 g) lemon juice
  • 1/2 tsp. (2.1 g) lemon zest
  • 1-3 drops red gel food coloring


Macaron Shells

  1. Sift almond flour and powdered sugar into a medium mixing bowl. Set aside.
  2. In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until foamy. Add the cream of tartar and salt and continue to beat. While beating, add about 1 tablespoon sugar at a time. Increase speed to medium-high and mix until stiff peaks. You should be able to turn the bowl upside down without it sliding. Add the lemon juice and gel food coloring and beat on medium until combined.

  3. Add the almond flour and powdered sugar by sifting it into the meringue (this is the second time sifting). Use a rubber scraper and gently fold the ingredients together by scraping the sides clockwise, starting at the bottom and then cutting down through the middle once you get to the top. The batter will thin up as you mix. Test the batter by dropping some back into the bowl. It will fall off the spatula like thick lava and the edges of the dropped batter will dissolve within ten seconds.

  4. Place batter in a piping bag fitted with a Wilton A1 piping tip.
  5. Pipe out 1.5 inch rounds 2 inches apart on 3 baking sheets covered with parchment paper. (I recommend using templates under the parchment paper and pulling them out after piping.)
  6. Slam the baking sheets firmly on the counter a few times to get the air bubble out so that they don't crack the macarons while baking.
  7. Let the batter dry 20-30 minutes or longer until you can lightly touch it without it sticking to your finger.
  8. Preheat the oven to 300 degrees Fahrenheit and bake for 18-20 minutes. Place pan on a cooling rack for 15 minutes and then slide the parchment onto the cooling rack and let the macarons cool completely.

Raspberry Lemon Filling

  1. Beat butter for 2 minutes until pale. Add the powdered sugar and beat another 2 minutes.
  2. Place raspberries, lemon juice, and zest in a small bowl and mash together (or if you have a small food processor or blender, puree it). Pour through a mesh strainer into another bowl until you're just left with seeds and discard them. You'l be left with about 1 tablespoon puree. Add to the buttercream and mix until smooth and creamy. Add a couple drops of food coloring if desired.
  3. Place in a piping bag and squeeze about 2-3 teaspoons onto the bottom of a cooled macaron. Place another macaron on the frosting to make a sandwich and gently press until the filling spreads to the edge of the cookie.

  4. Refrigerate the cookies in an airtight container for at least 3 hours before serving and up to 5 days. Freeze for up to 4 months.