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Recipe for The Almighty Perfect Bite: Red & Yellow Strawberry Lemon Macarons

Strawberry Lemon Macarons

Catherine Olson
Strawberry lemon macarons are perfect on a summer day encompassing all the colors and flavors of summer in one perfect bite.
Prep Time 1 day
Cook Time 18 minutes
Course Dessert
Cuisine French
Servings 40 cookies

Equipment

  • Sifter

Ingredients
  

Lemon Macaron

  • 200 g powdered sugar
  • 110 g almond flour
  • 100 g egg whites
  • 50 g white granulated sugar
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • Dried zest from one lemon
  • 1 drop Wilton Color Right Red Food Coloring

Lemon Frosting

  • 8 oz powdered sugar
  • ¼ cup butter
  • 2 tablespoons half and half
  • 1 tablespoon freshly squeezed lemon juice
  • Wilton’s Yellow Food Gel to preferred color
  • 20 small sized whole strawberries

Instructions
 

Lemon Macaron

  • Separate your egg whites and leave out overnight
  • Also the day ahead (or more) zest one lemon and leave to dry in the sun on parchment paper
  • When preparing macarons, add lemon zest, powdered sugar, and almond flour together and sift until fine and airy
  • Discard any big chunks
  • Whip egg whites until ribbons start to form in the bowl
  • Slowly add granulated sugar, cream of tartar and salt while mixing
  • Continue to whip until stiff peaks
  • The tip of the egg white should not bend over at all at this stage
  • Pour half of your sugar and almond flour mixture into the egg whites and gently fold
  • When you can no longer see the sugar and almond flour mixture, add the rest of the flour
  • Continue to gently fold into the egg whites until you can no longer see the flour
  • Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
  • Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
  • Add one drop of Wilton Color Right Red Food Coloring and swirl with a large toothpick once or twice
  • Transfer to a piping bag with a round #1A tip
  • Pipe uniform circles onto parchment paper until batter is gone
  • Tap sheet against your counter top to release any bubbles
  • Preheat oven to Fahrenheit 325°
  • Let macaron rounds sit out for 30-60 minutes before baking
  • Bake at Fahrenheit 325° for 18 minutes
  • Allow to cool completely before removing from pan

Lemon Frosting

  • Whip all ingredients until smooth and delicious

Finalè

  • Match similar sized cookies and place frosting on the flat side of one cookie
  • Sandwich frosting between cookies
  • Store in the fridge overnight for the best results
  • Just before serving, slice a small strawberry in half and place on top of the macaron with a dot of lemon frosting
Keyword Strawberry Lemon Macarons