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!

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:

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

For the lemon filling:

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

For the vanilla buttercream:

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

Step 1: Prepare Almond Flour and Sugar Mixture

• 1 cup finely ground almond flour
• 1 2/3 cups powdered sugar

Add the almond flour to a dry food processor and pulse until finely ground.

Sift the almond flour through a sieve, discarding any pieces that refuse to go through.

Do not force it.

Mix the sifted almond flour with powdered sugar by whisking them together after sifting again.

This ensures your macaron shells will be smooth.

Step 2: Make the Meringue

• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar
• gel paste coloring, if desired

In a large clean bowl, beat the egg whites and cream of tartar on medium-high speed until foamy.

Slowly add granulated sugar while continuing to beat.

Once the mixture reaches the soft peak stage, add food coloring gel if desired.

Continue beating until stiff peaks form.

I like to make sure the bowl and whisk are spotless to help the meringue whip up beautifully.

Step 3: Macaronage and Pipe the Shells

• dry mixture from Step 1
• meringue from Step 2

Add about a quarter of the almond-sugar mixture from Step 1 into the meringue from Step 2 and gently fold with a spatula until mostly combined.

Add the remaining dry ingredients and fold with care (‘macaronage’) until the batter has a lava-like texture and can make a figure-8 ribbon without breaking.

Line two cookie sheets with parchment paper, securing the corners with small dabs of batter.

Fill a piping bag with the batter and pipe 1 1/2-inch circles onto the sheets, holding the bag perpendicular to the pan.

Flick your wrist in a small swirl to finish each cookie.

Gently bang the trays on the counter to pop any air bubbles.

Let the piped macarons sit at room temperature, uncovered, for 45-60 minutes until a skin forms and you can touch them without sticking.

Step 4: Bake the Macaron Shells

Preheat your oven to 300°F (150°C).

Once the macarons have formed a skin, bake for 10–15 minutes.

Watch for ‘feet’ to form at the bottom of each shell.

Let them cool completely on the baking sheets.

Step 5: Prepare 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

In a medium saucepan, whisk the egg yolks until they lighten in color.

Add lemon juice, lemon zest, granulated sugar, cornstarch, and salt.

Whisk until the mixture is smooth.

Place the pan over medium-high heat and cook, stirring constantly, until the mixture just starts to bubble.

Reduce heat to low and simmer for 5–6 minutes, or until thickened and coats the back of a spoon.

Remove from heat and whisk in the butter until smooth.

Strain the curd to remove any lumps.

Cool it completely before using, and store in the fridge until needed.

I like to make the curd ahead so it firms up nicely for piping.

Step 6: Make the Vanilla Swiss Meringue Buttercream

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

Bring 1–2 inches of water to a boil in a medium saucepan and place a heatproof bowl over the top (bain marie), making sure the water doesn’t touch the bowl.

Combine the egg whites and granulated sugar in the bowl.

Heat, whisking constantly, until the mixture reaches 160°F and the sugar dissolves.

Transfer to a stand mixer and whisk until stiff peaks form and the bowl returns to room temperature.

Gradually add softened butter, one tablespoon at a time, mixing until smooth and glossy.

Beat in vanilla extract.

If the frosting appears curdled, keep mixing; it will come together.

If too soft, refrigerate for 10–20 minutes before using.

Spoon the frosting into a piping bag.

Step 7: Assemble and Fill the Macarons

• baked macaron shells from Step 4
• lemon curd from Step 5
• vanilla buttercream from Step 6

Once the macaron shells are dry and completely cool, pair them up based on similar sizes.

Pipe a ring of buttercream (from Step 6) onto the flat side of half the shells.

Fill the center with lemon curd (from Step 5), then sandwich together with a matching shell.

I let the assembled macarons rest in the fridge overnight; they taste even better the next day as the flavors meld and the centers become deliciously tender.

Easy Lemon Meringue Pie Macarons

Delicious Easy Lemon Meringue Pie Macarons recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

For the macaron shells:

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

For the lemon filling:

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

For the vanilla buttercream:

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

Instructions

 

• Add the almond flour to a dry food processor and pulse until finely ground. Sift the almond flour through a sieve, discarding any pieces that refuse to go through. Do not force it. Mix the sifted almond flour with powdered sugar by whisking them together after sifting again. This ensures your macaron shells will be smooth.
• In a large clean bowl, beat the egg whites and cream of tartar on medium-high speed until foamy. Slowly add granulated sugar while continuing to beat. Once the mixture reaches the soft peak stage, add food coloring gel if desired. Continue beating until stiff peaks form. I like to make sure the bowl and whisk are spotless to help the meringue whip up beautifully.
• Add about a quarter of the almond-sugar mixture from Step 1 into the meringue from Step 2 and gently fold with a spatula until mostly combined. Add the remaining dry ingredients and fold with care ('macaronage') until the batter has a lava-like texture and can make a figure-8 ribbon without breaking. Line two cookie sheets with parchment paper, securing the corners with small dabs of batter. Fill a piping bag with the batter and pipe 1 1/2-inch circles onto the sheets, holding the bag perpendicular to the pan. Flick your wrist in a small swirl to finish each cookie. Gently bang the trays on the counter to pop any air bubbles. Let the piped macarons sit at room temperature, uncovered, for 45-60 minutes until a skin forms and you can touch them without sticking.
• Preheat your oven to 300°F (150°C). Once the macarons have formed a skin, bake for 10–15 minutes. Watch for 'feet' to form at the bottom of each shell. Let them cool completely on the baking sheets.
• In a medium saucepan, whisk the egg yolks until they lighten in color. Add lemon juice, lemon zest, granulated sugar, cornstarch, and salt. Whisk until the mixture is smooth. Place the pan over medium-high heat and cook, stirring constantly, until the mixture just starts to bubble. Reduce heat to low and simmer for 5–6 minutes, or until thickened and coats the back of a spoon. Remove from heat and whisk in the butter until smooth. Strain the curd to remove any lumps. Cool it completely before using, and store in the fridge until needed. I like to make the curd ahead so it firms up nicely for piping.
• Bring 1–2 inches of water to a boil in a medium saucepan and place a heatproof bowl over the top (bain marie), making sure the water doesn’t touch the bowl. Combine the egg whites and granulated sugar in the bowl. Heat, whisking constantly, until the mixture reaches 160°F and the sugar dissolves. Transfer to a stand mixer and whisk until stiff peaks form and the bowl returns to room temperature. Gradually add softened butter, one tablespoon at a time, mixing until smooth and glossy. Beat in vanilla extract. If the frosting appears curdled, keep mixing; it will come together. If too soft, refrigerate for 10–20 minutes before using. Spoon the frosting into a piping bag.
• Once the macaron shells are dry and completely cool, pair them up based on similar sizes. Pipe a ring of buttercream (from Step 6) onto the flat side of half the shells. Fill the center with lemon curd (from Step 5), then sandwich together with a matching shell. I let the assembled macarons rest in the fridge overnight; they taste even better the next day as the flavors meld and the centers become deliciously tender.