Name: Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 2 h
Cuisine: French
Ingredients: 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; 5 tbsp (75 g) butter (room temperature); 1 1/4 cups (156 g) confectioner’s sugar; 2 tbsp (28 g) 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 (optional)

Jump to Recipe· 3.8 from 67 reviews

If you are on the hunt for a delightful treat that perfectly balances sweet and tangy, the Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe will quickly become your new favorite. These dreamy little confections boast crisp, airy shells infused with a subtle lemon brightness and an irresistibly creamy raspberry lemon filling. Each bite delivers a burst of fresh flavors wrapped in the delicate texture only macarons can provide. Whether you’re impressing guests or indulging your own sweet tooth, this recipe offers a wonderful adventure into the world of French patisserie with a zesty, fruity twist you won’t forget.

Ingredients You’ll Need

A speckled white ceramic bowl with a brown rim sits on a digital scale on a white marbled surface, filled with three layers of dry ingredients: a light beige crumbly base layer, a medium beige powdery layer on the right side, and a bright white fluffy powder piled in the center. The digital scale beneath the bowl has a shiny silver surface with black buttons and a small screen. photo taken with an iphone --ar 4:5 --v 7

To bake these Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe, you only need a handful of ingredients that are simple yet essential. Each one plays a pivotal role, from creating the perfect macaron shells to crafting the luscious filling that makes these treats unforgettable.

Almond flour (1/2 cup, 100 g): Provides the signature nutty base and tender texture for the macarons.
Powdered sugar (1/2 cup, 100 g plus 1 1/4 cups, 156 g): Sweetens and softens both the shells and the filling for smoothness and balance.
Egg whites (2 large, room temperature): Create the airy meringue that gives the shells their light and crisp structure.
Cream of tartar (1/4 tsp., 1.42 g): Stabilizes the egg whites for that perfect peak consistency.
Granulated sugar (1/4 cup, 50 g): Sweetens and strengthens the meringue.
Lemon juice (1 tsp. for shells and 1/2 tsp. for filling): Adds brightness and a refreshing citrus note throughout.
Gel food coloring (yellow and red drops): Enhances the macaron shells and filling with vibrant, inviting colors.
Butter (5 tbsp., 75 g, room temperature): Creates a rich, creamy filling base that melts in your mouth.
Fresh raspberries (2 tbsp., 28 g): Provide natural fruity sweetness and a touch of tartness to the filling.
Lemon zest (1/2 tsp., 2.1 g): Intensifies the lemon flavor in the filling with aromatic oils.

How to Make Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe

Step 1: Prepare the Macaron Shell Batter

Start by sifting the almond flour and powdered sugar together to ensure a super fine, lump-free mixture. Meanwhile, whisk your room temperature egg whites with cream of tartar until they begin to foam, then gradually add granulated sugar. Keep whisking until you reach stiff peaks so firm that you can turn the bowl upside down without the meringue budging. Stir in the lemon juice and yellow gel food coloring carefully to get that sunny hue and gentle citrus undertone.

Step 2: Fold Dry Ingredients Into Meringue

Now, gently fold the almond flour and powdered sugar blend into the meringue. Use a rubber spatula to fold from the bottom up and around, avoiding deflating your mixture. You want the batter to flow like thick lava, falling off the spatula with a soft droop yet still holding shape—a perfect balance that guarantees smooth, glossy shells.

Step 3: Pipe and Rest the Macaron Shells

Fill a piping bag with your batter and pipe uniform 1.5-inch circles spaced about 2 inches apart on parchment-lined baking sheets. You can use a template underneath paper for evenly-sized shells. Slam the trays on your countertop a few times to pop out air bubbles—this step is critical to avoid cracks. Let the shells dry at room temperature for about 20 to 30 minutes or until a delicate skin forms and they no longer stick to your finger.

Step 4: Bake and Cool the Macarons

Preheat your oven to 300°F (150°C) and bake the macarons for 18 to 20 minutes. Once baked, transfer the parchment paper with shells onto a cooling rack and allow them to cool completely. This ensures the shells set perfectly with that sought-after “feet” along the edges and a crisp exterior giving way to chewiness within.

Step 5: Create the Raspberry Lemon Filling

While the shells cool, whip up the filling. Beat softened butter until pale and fluffy. Gradually mix in the confectioner’s sugar for sweet creaminess. Mash fresh raspberries with lemon juice and zest, then strain the mixture to remove seeds, leaving behind a smooth puree. Blend this puree into the buttery frosting until silky and combined. Add red food coloring if you want a bright pop of color reflective of raspberries.

Step 6: Assemble the Macarons

Pipe 2 to 3 teaspoons of the raspberry lemon filling onto the flat side of a macaron shell, then sandwich with a second shell. Press gently to spread the filling evenly to the edges, creating the perfect balance of crunchy exterior and creamy center. For best results, refrigerate your macarons in an airtight container for at least three hours to let the flavors meld beautifully.

How to Serve Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe

A stack of six light beige macarons with smooth, slightly shiny shells and pink filling between each pair of shells stands on a white marbled surface. Five macarons are stacked vertically while one macarons leans against the stack on the left side. To the right of the stack, there is a single bright red raspberry placed on the surface. In the blurred background to the left, there is a white bowl filled with more red raspberries. The overall colors are soft and bright, with the macarons’ smooth texture contrasting with the bumpy raspberry surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These macarons are stunning on their own but can easily be dressed up with a light dusting of powdered sugar or a tiny sprinkle of finely grated lemon zest on top for an extra touch of elegance and freshness. A delicate raspberry or two on the side makes for an inviting finishing touch and hints at the flavor inside.

Side Dishes

Serve your Lemon Raspberry Macarons as a delightful companion to a hot cup of Earl Grey tea, whose citrus notes complement the lemon beautifully. They’re also a wonderful sweet ending to a summery meal alongside fresh fruit salad or a light, creamy panna cotta that mirrors their delicate texture.

Creative Ways to Present

If you want to turn these macarons into a wow-worthy centerpiece, arrange them on a tiered dessert stand or create colorful stacks alternating with other complementary macaron flavors like lavender or vanilla bean. For parties, decorate a clear glass jar with ribbons and layers of macarons for a charming edible gift anyone would adore.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe in an airtight container in the refrigerator. They stay fresh for up to five days, maintaining their crisp shells and creamy filling, so you can savor them thoughtfully without rushing.

Freezing

Macarons freeze exceptionally well. Place them in a single layer on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They can be kept frozen for up to four months. When ready to enjoy, thaw in the refrigerator overnight to preserve texture and flavor.

Reheating

These delicate treats are best enjoyed chilled or at room temperature. If preferred, let frozen macarons thaw fully before serving; gently warming them isn’t recommended as it can compromise their crispness and delicate structure.

FAQs

What causes macarons to crack while baking?

Cracks are often caused by air bubbles trapped in the batter, overmixing or undermixing, or not letting the shells dry properly before baking. The popping step and resting until a skin forms are crucial to avoid this.

Can I use frozen egg whites to make macarons?

Yes, frozen egg whites can work. Thaw them completely and whip them at room temperature for best volume. Some bakers find room temperature fresh whites perform better, but frozen ones can still yield great results.

Why do my macarons have hollow shells?

Hollow shells usually result from overbaking, underbaking, or improper macaronage (folding technique). Ensuring the batter is combined correctly and baking at the right temperature will help prevent hollow insides.

How long should I let the macaron shells rest before baking?

Resting for 20 to 30 minutes, or until the surface is no longer sticky when lightly touched, is key. This allows the skin to form and helps develop the signature smooth shell and feet during baking.

Can I substitute fresh raspberries for frozen in the filling?

Fresh raspberries are best for texture and flavor, but you can use thawed frozen raspberries if needed. Just strain carefully to remove excess water, which can affect the filling consistency.

Final Thoughts

There is something truly special about crafting the perfect batch of Lemon Raspberry Macarons with Raspberry Lemon Filling Recipe at home. The blend of citrusy zing with sweet, creamy raspberry filling is simply irresistible and worth every step of the process. Whether you’re an experienced baker or a curious beginner, I encourage you to give these macarons a try and watch how they bring a little sparkle and joy to your day. Happy baking!