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Lemon Bar Macarons


For the Lemon Bar Macarons:

    For the Paste:

    • 166 grams almond flour
    • 166 grams powdered sugar
    • 60 grams egg whites
    • 6 to 8 drops yellow food dye

    For the Meringue:

    • 60 grams egg whites
    • 10 grams granulated sugar

    For the Syrup:

    • 140 grams granulated sugar
    • 32 grams water

    For the Crumble:

    • 1 cup granulated sugar 200 grams
    • 1/2 cup light brown sugar 100 grams
    • 2 3/4 cups all-purpose flour 330 grams
    • 1/2 tsp fine salt 2 grams
    • 1 cup unsalted butter, melted 227 grams

    For the Lemon Curd:

    • 1 1/2 cups lemon juice 288 grams
    • 2 tsp lemon zest 8 grams
    • 1 tsp lime zest 4 grams
    • 5 large egg yolks
    • 4 large eggs
    • 1 1/4 cups granulated sugar 250 grams
    • 1/4 cup unsalted butter 113 grams

    For the French Buttercream:

    • 5 1/2 oz egg yolks 155 grams
    • 3/4 cup granulated sugar 150 grams
    • 1 oz bourbon 28 grams
    • 1 1/2 tsp vanilla extract 6 grams
    • 1/2 tsp fine salt 2 grams
    • 1 lbs unsalted butter 453 grams


    To make the Macarons:

      To make the Paste:

      • Whisk almond flour and powdered sugar together. Sift ingredients, discarding large pieces of almond. Add in egg whites and food dye. It will be very thick. Cover in plaster wrap to prevent paste from drying out.

      To make the Meringue:

      • Combine egg whites and sugar in bowl of stand mixer. Fit mixer with whisk attachment and whip until it gets foamy. Lower speed to 'stir,' keeping the mixture aerated as you wait for the syrup.

      To make the Syrup:

      • Combine sugar and water in a small heavy bottomed saucepan. Set over medium heat, attaching a candy thermometer to watch temperature. Once mixture hits 244 degrees F, raise mixer speed up to high and carefully pour hot syrup into bowl bearing on high until stiff glossy peaks and temperature cools down, about 8 to 10 minutes.

      To assemble the Batter:

      • Weigh 50g out of meringue to fold into paste. Once incorporated, fold in remaining meringue. Do macaronage to create proper texture. The batter should be thick, but flowing. You should be able to do a figure-8 with batter. Using a round piping tip (link) pipe batter onto parchment lined pan. Use the macarons mat to get even circles and proper placement. Tap pan against count. Slide parchment paper off of pan and onto counter. Use toothpick to pop any bubbles that surface. Repeat process with remaining batter. Depending on humidity, it should take 30 minutes to get a proper skin to form on macaron batter. Center oven rack into middle and preheat oven to 250 degrees F. Place a large baking sheet onto rack. Once preheated, slide first batch of macarons onto onto large baking sheet pan. Place macaron sheet pan on top of heated sheet pan, baking 13 minutes. Depending on your oven, you’ll have to rotate pan several times—this prevents feet from becoming lopsided. Slide parchment off of pan and repeat process with remaining batter. Cool before adding frosting or curd.

      To make the Crumble:

      • Preheat oven to 350 degrees F. Line a large baking pan with foil or parchment paper, set aside
      • Combine first 4 ingredients in a bowl. Add in melted butter. Crumbled mixture onto prepared sheet, spreading it out onto an even layer.
      • Bake for 15 to 19 minutes, rotating pan halfway. The crumbs should be slightly golden on the edges. Let cool completely. Crumble larger crumbs into smaller pieces. store in a container until ready to assemble.

      To make the Lemon Curd:

      • Combine the first 6 ingredients in a heavy-bottomed saucepan. set over medium-low flame, whisking constantly until thickened, about 8 to 10 minutes. Once thickened whisk in butter, a few pieces at a time. Strain through a mesh strainer. Cover top with plastic wrap. Refrigerate to cool completely.

      To make the French Buttercream:

      • Create a double boil with a little bit of simmering water in a saucepan. Combine egg yolks and sugar in the bowl of a stand mixer. Set bowl over pot. whisk constantly until egg-sugar mixture reaches 155 degrees F (68 degrees C).
      • Once the correct temperature, attach bowl to the mixer. Add bourbon, vanilla, and salt. Fit with a whisk attachment and whip on high until fluffy and thick about 8 to 10 minutes.
      • Lower speed to medium-high. Add butter a few tablespoons at a time. the frosting should be thickened. Use right away.

      To assemble Lemon Bar Macarons:

      • Match shells with corresponding sizes. Use a pastry bag to pipe a ring of French Buttercream onto one shell. Fill center of buttercream rings with Lemon Curd. Top with second shell. Gently pat crumble mixture onto outside of buttercream. Refrigerate to keep fresh. They can be frozen for up to 3 months. Let defrost for 20 minutes before serving.


      Macaron recipe adapted from 자도르 J'adore 
      Lemon Curd recipe adapted from Les Petites Macarons