Strawberry Lemonade Macarons

These strawberry lemonade macarons are bright, tangy, and perfectly sweet, bringing a touch of sunshine to any dessert table. I love how the crisp, delicate shells contrast with the creamy strawberry-lemon buttercream filling—it’s like enjoying a sip of lemonade in every bite.

Why You’ll Love This Recipe

I find this recipe delightful because it combines the fresh, zesty flavor of lemon with the fruity sweetness of strawberries. The shells have that signature chewy texture, and the buttercream filling adds just the right balance of richness and tartness. These macarons not only taste amazing but also look stunning with their soft yellow hue.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

57 grams almond flour
115 grams powdered (confectioners) sugar
2 teaspoons dried lemon zest
72 grams egg whites, aged, room temperature
36 grams granulated sugar
2-3 drops yellow gel paste/food coloring

For the buttercream filling:
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoon vanilla extract
2-3 tablespoons ground freeze-dried strawberries
1 tablespoon lemon juice

Directions

1. I start by sifting the almond flour and powdered sugar together into a large bowl to remove any lumps. Then I stir in the dried lemon zest.
2. In another bowl, I whip the egg whites on medium speed until foamy, then slowly add the granulated sugar. I continue beating until stiff, glossy peaks form.
3. I add the yellow gel food coloring and mix until evenly tinted.
4. I gently fold the dry ingredients into the meringue in three additions, using a spatula to achieve a smooth, lava-like consistency that flows slowly off the spatula.
5. I transfer the batter to a piping bag fitted with a round tip and pipe small circles (about 1.5 inches wide) onto parchment-lined baking sheets.
6. I tap the baking sheets firmly on the counter to remove air bubbles and let the shells rest at room temperature for 30–60 minutes, until they form a dry skin on top.
7. I preheat the oven to 300°F (150°C) and bake the macarons for 14–16 minutes, rotating the trays halfway through.
8. I let the shells cool completely before removing them from the parchment paper.
9. For the buttercream, I beat the butter until smooth and creamy, then add powdered sugar, vanilla extract, ground freeze-dried strawberries, and lemon juice. I beat until fluffy and well combined.
10. I pair similar-sized shells together, pipe the buttercream onto one, and gently sandwich with the other.
11. I refrigerate the filled macarons for at least 24 hours to allow the flavors to mature before serving.

Servings and Timing

This recipe makes about 20–24 macarons (40–48 shells). It takes around 30 minutes to prepare, 15 minutes to bake, and at least 24 hours of resting time for the best texture and flavor.

Variations

I sometimes swap the lemon zest for lime zest to create strawberry-lime macarons. When I want a stronger strawberry flavor, I add a few drops of strawberry extract to the buttercream. For a fun twist, I also like to marble the shells with a streak of pink food coloring to hint at the strawberry flavor inside.

Storage/Reheating

I store the filled macarons in an airtight container in the refrigerator for up to 5 days. They taste best after resting overnight. For longer storage, I freeze them (filled or unfilled) for up to 2 months, placing parchment between layers. I let them thaw in the refrigerator before serving. Macarons are best enjoyed chilled or at room temperature—never reheated.

FAQs

Why do my macaron shells crack on top?

I’ve found that cracked shells often mean the batter wasn’t rested long enough or that the oven temperature was too high.

Can I make these without food coloring?

Yes, I skip the coloring sometimes—the flavor stays the same, just without the yellow hue.

How do I know when the macarons are done baking?

I gently touch the top; if it feels firm and doesn’t wiggle from the feet, they’re ready.

Why are my macarons hollow inside?

That usually happens from overmixing or underbaking. I try to keep my folding gentle and consistent.

Can I make the buttercream ahead of time?

Yes, I prepare it up to 3 days in advance and store it in the fridge, bringing it to room temperature before piping.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it—fresh strawberries add too much moisture, which can ruin the buttercream’s texture.

Do I need to age the egg whites?

Yes, aging helps remove excess moisture and improves stability for perfect macaron shells.

How long should I rest the macaron shells before baking?

I let them rest until the tops feel dry and no batter sticks to my finger—usually 30 to 60 minutes, depending on humidity.

Can I double this recipe?

Yes, but I prefer making one batch at a time to keep the texture consistent.

How long should macarons rest before eating?

I always let them mature for at least 24 hours in the refrigerator; it makes the texture perfectly chewy and flavorful.

Conclusion

I love how these strawberry lemonade macarons capture the essence of summer in one elegant bite. The zesty lemon shell paired with a creamy strawberry filling is irresistible. They’re delicate, refreshing, and perfect for special occasions—or simply as a sweet treat to brighten my day.

Print