These sweet raspberry macarons filled with tangy lemon goodness fuse a delicate almond meringue with a lush, creamy citrus filling to yield an extraordinary gourmet treat. Crisp yet chewy pastel cookies highlight natural fruit flavors and offer a refreshingly balanced taste experience that delights with sophistication in each memorable bite.

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I’m excited to share my Lemon Raspberry Macarons recipe with you! I started by sifting 90 grams of almond flour with 90 grams of powdered sugar to get the perfect macaron mix.

I then whipped 3 large room temp egg whites with 30 grams of granulated sugar, a pinch of salt and 1/4 teaspoon cream of tartar until stiff peaks formed. For the filling, I combined a tablespoon of raspberry puree with 1/2 cup of fresh lemon juice and 2 teaspoons of lemon zest to deliver a bright citrus punch.

I finished it off using 3 large egg yolks, 1/2 cup granulated sugar and 4 tablespoons of unsalted butter to create a tart lemon curd style center for these delicate treats. These cookies offer a balanced blend of sweet and tangy flavor without being overly heavy, making them a fun twist on classic dessert recipes that you can easily add to your dessert repertoire.

Why I Like this Recipe

I love this recipe because it makes me feel like I’m actually creating something fancy. First, I really like how the almond flour and powdered sugar blend keeps the meringue light and airy, which makes each macaron bite feel so delicate. Second, the raspberry puree not only gives the shells a cute pink color but also adds a subtle fruity flavor that pops without overwhelming the other tastes. Third, the tart lemon filling is awesome – it balances the sweetness perfectly and adds a zingy twist that I just can’t get enough of. Lastly, I appreciate that the recipe is straightforward enough so that even if I mess up a step, the end result still comes out delicious and satisfying.

Ingredients

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Almond flour: high protein, fiber, and healthy fats with a delicate nutty taste.
Powdered sugar: adds sweetness and smooth texture but isn’t very nutritious.
Egg whites: give structure and light airy feel while boosting the protein value.
Raspberry puree: delivers a tangy vibrant flavor and gives a dose of antioxidants.
Fresh lemon juice: offers zesty tartness and vitamin C benefits that brighten the taste.
Lemon zest: enhances citrus aroma and intensifies flavor without extra calories.
Egg yolks: enrich the texture and taste and help emulsify the creamy filling.

Ingredient Quantities

90 grams almond flour, sifted

90 grams powdered sugar

3 large egg whites, at room temp

30 grams granulated sugar

1/4 teaspoon cream of tartar

A pinch of salt

1 tablespoon raspberry puree (or an equivalent of freeze-dried raspberry powder)

1/2 cup fresh lemon juice

2 teaspoons lemon zest

3 large egg yolks

1/2 cup granulated sugar (for the lemon filling)

4 tablespoons unsalted butter, cut into chunks

How to Make this

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1. Preheat your oven to 300°F and line a baking sheet with parchment paper. In a separate bowl, sift together the 90 grams almond flour and 90 grams powdered sugar so you get a super fine mixture.

2. In a large bowl, start beating the 3 room-temp egg whites with a pinch of salt and 1/4 teaspoon cream of tartar until they start to foam. Slowly add 30 grams granulated sugar and keep whipping until stiff peaks form.

3. Once the egg whites are ready, gently fold in the 1 tablespoon of raspberry puree. This adds a subtle pink color and a hint of fruitiness into your meringue.

4. Carefully fold the sifted dry ingredients into the meringue, taking your time to keep the air in the mixture so your macarons turn out light and airy.

5. Transfer the batter to a piping bag fitted with a round tip and pipe small, even rounds onto your prepared baking sheet. Let them sit at room temp for about 30 minutes so they form a skin on top.

6. Meanwhile, prepare the lemon filling by combining 3 large egg yolks with 1/2 cup granulated sugar in a small saucepan. Place the saucepan on medium heat and whisk continuously until the mixture thickens slightly.

7. Stir in 1/2 cup fresh lemon juice and 2 teaspoons lemon zest, then add 4 tablespoons of unsalted butter, cut into chunks. Keep stirring until the butter fully melts and the filling becomes smooth and glossy. Remove from heat and let cool completely.

8. Once the macarons have rested and developed a skin, pop them into the oven and bake for about 18-20 minutes. Be sure not to overbake so they keep their chewy texture.

9. Allow the macarons to cool on the baking sheet first before carefully peeling them off the parchment.

10. Pipe a generous dollop of the tart lemon filling onto one cookie and sandwich it with another. Enjoy these sweet raspberry macarons filled with tangy lemon goodness!

Equipment Needed

1. Preheated oven (300°F)
2. Baking sheet and parchment paper
3. A small bowl and a fine mesh sieve or sifter for blending the almond flour and powdered sugar
4. A large bowl and an electric mixer (or a hand whisk if you prefer) for beating the egg whites
5. Measuring cups and spoons, plus a digital scale for the ingredients
6. A rubber spatula for gently folding ingredients together
7. A piping bag fitted with a round tip for piping the macarons (you may want an extra one for the lemon filling too)
8. A small saucepan and a whisk for making the lemon filling
9. A knife for cutting the unsalted butter into chunks
10. A cooling rack or clean counter space for letting the baked macarons cool

These are everything you need in the kitchen to get this recipe goin.

FAQ

Q: How do I know when my meringue is ready?
A: You wanna see stiff, glossy peaks on your egg whites. If they hold their shape when you lift the whisk then you're good to go.

Q: Can I swap out the raspberry puree for freeze-dried raspberry powder?
A: Yup, either works fine. Just keep in mind that the texture might be a bit different if you use the powder.

Q: What’s the best way to get smooth macarons shells?
A: Make sure you fold your almond flour mix gently into the beaten egg whites. Overmixing can deflate the batter which might mess up your shells.

Q: How do I make sure my lemon filling sets right?
A: Cook the lemon juice, zest, egg yolks, and sugar until it slightly thickens. It’s key to have chunks of butter ready to fold in for that silky texture.

Q: Any tips on avoiding those annoying cracks on the macarons?
A: Cracking can happen if your batter is too runny or if your oven temperature is off. Try adjusting your mix or checking your oven with a thermometer to be sure.

Lemon Raspberry Macarons Recipe (video) Substitutions and Variations

Almond flour: If you dont have almond flour, try using finely ground blanched almonds instead
Powdered sugar: You can use confectioners sugar, just make sure its sifted to get rid of lumps
Raspberry puree: If youre out, a good quality raspberry jam thinned with a splash of water works pretty well
Lemon juice: Though fresh is best, bottled lemon juice can be used in a pinch
Unsalted butter: For a dairy free twist, try a vegan butter substitute that melts and mixes similarly

Pro Tips

1. When you whip the egg whites, make sure your bowl is totally clean and free of any fat. Even a little bit of grease can stop them from reaching stiff peaks and that can really mess up the texture.

2. When you let your piped batter sit, don’t rush it. Giving it enough time to form a skin on top is super important, or else your macarons might turn out flat or stick to the parchment.

3. Keep an eye on your lemon filling. Stir it continuously and keep the heat at a medium level so it thickens evenly. If you lower the heat when needed, you prevent it from curdling and getting lumpy.

4. Be really gentle when folding in the dry almond flour and powdered sugar mix. You wanna keep as much air in it as possible so that when it bakes, your macarons come out light and chewy instead of dense.