Easy Lemon Meringue Pie Macarons

I was convinced macarons were impossible to make at home until I tried this lemon meringue pie version. Something about combining two desserts I already loved made the whole process feel less scary. Plus, if I messed up the macaron shells, I could always tell myself I was just making creative lemon cookies.

The thing about macarons is they seem fancy and complicated, but they’re really just meringue with almond flour. When you fill them with lemon curd and top with torched meringue, you get all the flavors of lemon meringue pie in a cute little sandwich cookie. And unlike actual pie, these won’t make a mess when you eat them with your hands.

What Kind of Almond Flour Should I Use?

For macarons, you’ll want to use super fine almond flour, sometimes called almond meal, which you can find in most grocery stores. The finer the grind, the smoother your macaron shells will turn out – avoid coarse almond meal as it can make your macarons lumpy and uneven. If you can only find regular almond flour, give it a quick pulse in your food processor and then sift it through a fine mesh strainer to remove any larger pieces. Blanched almond flour (without the skins) is preferred over unblanched since it gives you that classic smooth macaron appearance, though unblanched will still work if that’s what you have on hand.

Options for Substitutions

While macarons can be a bit finicky, there are still some swaps you can make if needed:

• Almond flour: This is one ingredient I wouldn’t mess with – almond flour is essential for proper macaron texture. Regular flour or other nut flours just won’t give you the same results.
• Cream of tartar: If you’re out of cream of tartar, you can use ½ teaspoon of lemon juice or white vinegar instead. It helps stabilize the egg whites just as well.
• Fresh lemon juice: Bottled lemon juice works in a pinch, but fresh really makes a difference in flavor. If using bottled, you might want to add a bit more zest to boost the lemon taste.
• Confectioners sugar: You can make your own by blending regular granulated sugar in a food processor until powdery, but store-bought works best for smooth macaron shells.
• Food coloring: Gel food coloring works better than liquid since it won’t thin out your batter. Yellow gives that classic lemon look, but you can skip it entirely if you prefer natural-colored shells.
• Cornstarch: For the lemon curd, you can substitute with the same amount of all-purpose flour, though cornstarch gives a smoother texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making macarons is rushing the macaronage process – you need to fold the almond flour mixture into the meringue just until it flows like thick lava, as overmixing will deflate your shells and undermixing will create lumpy, cracked tops.

Another common error is skipping the resting period after piping, which should be 30-60 minutes until the shells form a skin you can gently touch without batter sticking to your finger – this step is crucial for developing those signature “feet.”

For the lemon curd filling, avoid cooking it over high heat or you’ll end up with scrambled eggs instead of smooth curd, so keep the heat at medium-low and whisk constantly until it coats the back of a spoon.

Finally, don’t attempt macarons on a humid day since moisture in the air will prevent proper shell formation, and make sure your bowls are completely grease-free by wiping them with lemon juice before whipping the egg whites.

What to Serve With Lemon Meringue Pie Macarons?

These little treats are perfect on their own, but they really shine when served alongside a hot cup of tea or coffee – the citrusy sweetness pairs beautifully with both Earl Grey and a rich espresso. I love setting them out on a dessert table with other bite-sized sweets like mini fruit tarts or chocolate truffles for a fancy afternoon tea spread. They’re also great as an elegant finish to a dinner party, especially after a heavier meal since the bright lemon flavor helps cleanse the palate. For a casual gathering, try serving them with fresh berries and a glass of sparkling water with a splash of lemon for a refreshing combination.

Storage Instructions

Keep Fresh: These delicate macarons actually taste better after sitting for a day or two! Store them in an airtight container in the fridge for up to 5 days. The shells will soften slightly and the flavors will meld together beautifully. Just make sure they’re completely cool before storing.

Freeze: You can freeze assembled macarons for up to 1 month in a freezer-safe container with parchment paper between layers. They thaw perfectly at room temperature in about 30 minutes. I actually prefer to freeze the unfilled shells separately and add fresh filling when I’m ready to serve.

Serve: Let your macarons come to room temperature for about 15-20 minutes before serving for the best texture and flavor. The lemon curd filling will be perfectly creamy and the shells will have that ideal chewy consistency. Trust me, they’re worth the wait!

Preparation Time	30-60 minutes
Cooking Time	20-30 minutes
Total Time	50-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 27-32 g
• Fat: 115-130 g
• Carbohydrates: 320-340 g

Ingredients

For the macaron shells:

• 1/4 cup granulated sugar
• 3 large egg whites (room temperature, about 70°F)
• 1/4 tsp cream of tartar
• Gel paste coloring, if desired (optional, for pale yellow shells)
• 1 2/3 cups powdered sugar (sifted to remove lumps)
• 1/2 tsp vanilla extract
• 1 cup finely ground almond flour (I use Bob’s Red Mill)

For the lemon filling:

• 1/4 tsp table salt
• 1/2 cup fresh lemon juice (about 3-4 lemons, strained)
• 1 tbsp cornstarch (prevents filling from being too runny)
• 4 tbsp unsalted butter (softened)
• 3 egg yolks
• Zest from 1 lemon (finely grated)
• 1 cup granulated sugar

For the vanilla buttercream:

• 2 large egg whites (room temperature)
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract (I prefer Madagascar vanilla for richer flavor)
• 1/2 cup unsalted butter (softened to room temperature, about 70°F)

Step 1: Prepare Dry Ingredients and Make Macaron Batter

• 1 2/3 cups powdered sugar
• 1 cup finely ground almond flour
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Gel paste coloring, if desired

Start by sifting together the powdered sugar and almond flour twice to remove any lumps and aerate the mixture—this is crucial for smooth, professional-looking macaron shells.

In a separate bowl, beat the room-temperature egg whites with cream of tartar on medium-high speed until foamy, about 1 minute.

Gradually add the granulated sugar and continue beating until stiff, glossy peaks form, about 3-4 minutes.

Add vanilla extract and gel paste coloring if desired.

Now gently fold the dry ingredient mixture into the meringue in two additions, using a spatula and folding only until the batter flows like lava and no dry streaks remain—overworking creates flat macarons, but underworking prevents proper spreading.

I like to do a few extra folds at the end to ensure the batter is silky smooth and ready to pipe.

Step 2: Pipe and Rest Macaron Shells

• macaron batter from Step 1

Transfer the macaron batter from Step 1 to a piping bag fitted with a round tip (about 1/2 inch).

Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving about 1.5 inches between each one.

Once piped, bang each tray firmly on the counter 2-3 times to release air bubbles and encourage the characteristic flat tops and ruffled feet.

Place the trays in a cool, dry spot and let the shells rest for 45-60 minutes until they develop a thin, dry skin on top—this is non-negotiable for proper macaron structure.

You’ll know they’re ready when you can gently touch the top without your finger sticking.

Step 3: Bake the Macaron Shells

• rested macaron shells from Step 2

While the shells rest, preheat your oven to 300°F (150°C).

Once the resting time is complete and the shells have developed their skin, place the trays in the oven and bake for 10-15 minutes until the shells are set but still slightly soft in the center—they should not brown.

Remove from the oven and let cool completely on the baking sheets for at least 30 minutes before carefully peeling them off the parchment.

I find that letting them cool completely prevents them from cracking when you peel them away.

Step 4: Make the Lemon Curd Filling

• 3 egg yolks
• 1/2 cup fresh lemon juice
• Zest from 1 lemon
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 tsp table salt
• 4 tbsp unsalted butter

While the macarons bake and cool, prepare the lemon curd.

In a heatproof bowl or saucepan, whisk together the egg yolks, fresh lemon juice, lemon zest, granulated sugar, cornstarch, and salt.

Place the bowl over a pot of simmering water (creating a double boiler) and cook, whisking frequently, until the mixture reaches 160°F on an instant-read thermometer and becomes noticeably thicker, about 8-10 minutes.

Remove from heat and immediately whisk in the softened butter until fully incorporated and smooth.

Strain the curd through a fine-mesh sieve to remove any bits of cooked egg white, then transfer to a bowl and let it cool completely at room temperature.

The cornstarch is essential here—it prevents the filling from becoming runny and helps it hold its shape between the delicate shells.

Step 5: Make the Meringue Buttercream

• 2 large egg whites
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 tsp vanilla extract

In a heatproof bowl, combine the 2 egg whites with the 1/3 cup granulated sugar.

Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160°F and feels warm to the touch, about 3-5 minutes.

Remove from heat and beat with an electric mixer on high speed until the mixture cools to room temperature and forms stiff peaks, about 5-7 minutes.

Gradually add the softened butter (at 70°F) in chunks while beating, making sure each addition is fully incorporated before adding the next—the mixture may look curdled at first, but keep beating and it will come together into a silky, smooth buttercream.

Once smooth, beat in the vanilla extract.

For a richer flavor, I prefer Madagascar vanilla which adds a subtle depth that complements the bright lemon beautifully.

Step 6: Assemble and Fill the Macarons

• cooled macaron shells from Step 3
• meringue buttercream from Step 5
• lemon curd from Step 4

Once the shells are completely cool and the fillings are set, match the macaron shells into pairs of similar size.

Transfer the meringue buttercream to a piping bag fitted with a round tip.

Pipe a small ring of buttercream around the edge of one shell in each pair—this creates a barrier that prevents the lemon curd from oozing out the sides.

Spoon a small dollop of the cooled lemon curd from Step 4 into the center of the buttercream ring, then sandwich with the matching shell, flat-side down.

Place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving—this resting period allows the shells to soften slightly and the flavors to meld together beautifully.