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Purple and Yellow French Macarons

Meyer Lemon French Macarons

Sunny lemon macarons,perfect for a bridal or baby shower.

Course Dessert
Cuisine French
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24
Author Amanda



  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1/2 cup egg whites at room temperature
  • pinch salt
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoons lemon extract
  • yellow gel food coloring to preference


  • 1 tablespoon Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 stick of butter
  • 2 tablespoons heavy cream
  • 1-2 cups powdered sugar



  1. Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees F (275 if you have a hot oven).
  2. Sift together the powdered sugar, and almond meal into a large bowl. Discard any big bits.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Add sugar and beat until stiff and glossy (stiff peaks).

  4. Add the extract and however much gel food coloring you want (begin with dragging a toothpick in the color and add as you go), mix until fully incorporated.
  5. Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes.
  6. Deflate the egg whites but be gentle.
  7. Once it is all incorporated (but still light and fluffy), transfer to a gallon Ziplock bag. Squeeze all the air and twist it closed.
  8. Snip the corner with scissors.
  9. Pipe dollops of batter slightly bigger than a Hershey's kiss onto the parchment.
  10. Lightly rap each sheet on the counter to get rid of air bubbles.
  11. Let them sit (after all have been piped) for 30-60 minutes (30 minutes may be fine if it's a very dry day).
  12. They should be slightly dry to the touch and not stick to your finger when tapped.
  13. Bake in the oven (watching carefully) one batch at a time for 15-20 minutes.
  14. You know they're done when you can pluck one from the parchment without it sticking.
  15. Let them cool while you prepare your buttercream.


  1. Beat the butter in the mixer fitted with the paddle attachment.
  2. When it's light and fluffy, add the zest, extract, and lemon juice.
  3. Add the sugar, 1/2 cup at a time, until it's proper consistency.
  4. Add the cream.
  5. Add more sugar if it's too runny, more cream if it's too thick.
  6. Add food coloring and be sure to scrape the bottom.


  1. Match each cookie to another of the same size.
  2. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle.
  3. Sandwich the two halves.
  4. No filling should be on the edges.
  5. Refrigerate in an airtight container for 24 hours or up to 4 days.
  6. Take some out an hour before you want to eat them and let them come to room temp. Enjoy!