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Strawberry Lemonade Macarons

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These Strawberry Lemonade Macarons combine bright lemon shells with a creamy strawberry-lemon buttercream filling for a sweet, tangy treat that captures the taste of summer in each bite.

Ingredients

57 g almond flour

115 g powdered (confectioners) sugar

2 teaspoons dried lemon zest

72 g aged egg whites, room temperature

36 g granulated sugar

2–3 drops yellow gel food coloring

1/4 cup (4 tablespoons) unsalted butter, room temperature

1 cup powdered (confectioners) sugar (for buttercream)

1/2 teaspoon vanilla extract

2–3 tablespoons ground freeze-dried strawberries

1 tablespoon lemon juice

Instructions

  1. Sift almond flour and powdered sugar together into a large bowl, then stir in dried lemon zest.
  2. In another bowl, whip egg whites on medium speed until foamy, then gradually add granulated sugar and continue beating until stiff, glossy peaks form.
  3. Add yellow gel food coloring and mix until evenly tinted.
  4. Fold the dry ingredients into the meringue in three additions, gently mixing until the batter flows like slow-moving lava.
  5. Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto parchment-lined baking sheets.
  6. Tap trays firmly to release air bubbles and rest shells at room temperature for 30–60 minutes until a dry skin forms.
  7. Preheat oven to 300°F (150°C) and bake for 14–16 minutes, rotating trays halfway through baking.
  8. Cool completely before removing shells from parchment paper.
  9. For the buttercream, beat butter until smooth, then add powdered sugar, vanilla extract, freeze-dried strawberries, and lemon juice. Beat until fluffy and combined.
  10. Pair similar-sized shells, pipe buttercream onto one, and sandwich with the other.
  11. Refrigerate filled macarons for at least 24 hours before serving to allow flavors to mature.

Notes

Let macarons rest 30–60 minutes before baking to avoid cracked shells.

Aging egg whites improves stability and texture.

Use freeze-dried, not fresh, strawberries for proper buttercream consistency.

Store filled macarons in the refrigerator for up to 5 days or freeze for up to 2 months.

Allow at least 24 hours of maturation time for the best chewy texture and balanced flavor.

Nutrition

Find it online: https://justsosavory.com/strawberry-lemonade-macarons/