Get ready for one of the most delicious creations I’ve made yet! This is hands-down one of the best lemon desserts that I’ve ever had in my whole life, and I’m quite a lemon connoisseur if I do say so myself. Ahem, where were we? Oh, right! Lemon Raspberry Macarons. Well, let’s get down to it.
Lemon Raspberry Macarons
These aren’t any plain lemon raspberry macarons though. If you want, you can step these up with a little bit of Mike’s Hot Honey for a little extra somethin somethin! The hot honey add depth to the flavor so you have sweet, tangy, and spicy going on! Of course, if you’re not ready for a bold (and delicious!) flavor you can omit the honey and leave them just plain lemon raspberry. Still drool-worthy.
My Favorite Macaron Filling
This macaron might have one of my favorite macaron filling combinations yet. I pair my homemade lemon curd with a delicious raspberry buttercream made with crushed freeze-dried raspberries. The combination is just perfect.
How to Make Lemon Curd
Lemon curd is so easy to make at home. Of course, you could buy it, but it is so dang easy, honestly, it’s not worth an extra trip to the store.
All you have to do is whisk the lemon juice, sugar, and egg yolks over medium heat until thickened, and then remove from heat and add salt, zest, and butter.
Literally, that’s it!
I like to make a double batch and save the rest for pancakes, cookies, cakes, and whatever else I want.
How to Make Raspberry Buttercream
For this recipe, I make a classic American Buttercream. You can find all the tips and tricks on this blog post. I found my freeze-dried raspberries at Orson Gygi, but couldn’t find them online. If you’re in the Salt Lake City area stop by and look around! I’m sure you could find some at your local grocery store or buy these from Amazon.
Best Lemon Desserts from Sweet Mac Shop
We have so many amazing lemon recipes on Sweet Mac Shop! I don’t know what it is but lemon pairs with so many different flavors so nicely. I think I love it so much because it’s bright and fun. I like to take a bite of a dessert and be hit with flavor. Lemon never disappoints! Here are a few of my best lemon desserts to try after you’ve made these lemon raspberry macarons.
Lemon Raspberry Macarons with Hot Honey
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
Lemon Raspberry Macaron Assembly
- Lemon Curd (recipe below)
- Raspberry Buttercream (recipe below)
- Mike's Hot Honey (optional)
For the Macaron Shells:
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
- Prepare the raspberry buttercream and lemon curd as directed below.
- Pipe raspberry buttercream on the outer edge of macaron. Fill with lemon curd (This is the perfect combo alone) but if you want to take it up a notch drizzle Mikes Hot Honey over the top. It has some heat, so a little goes a long way.
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- 1/4 cup crushed freezed dried raspberries
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Incorporate in the crushed raspberries. Use in your macarons!
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
- 1/2 cup lemon juice, fresh
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 tsp salt
- 1 Tbls lemon zest
- 1/2 cup unsalted butter room temperature
For Lemon Curd:
- Whisk lemon juice, sugar, and egg yolks in a saucepan until completely combined over medium heat (10-15 minutes)
- Once the mixture coats the back of the spoon, remove from heat and add salt, zest and butter, stirring until incorporated.
- Place in a shallow container and place saran wrap on top to prevent film from forming. Place in the fridge until completely cooled. Once cooled, place an air tight lid over top. I make this at least a few hours before I need to use it.