10 May 2026
Lemon Fennel Macarons
RecipeShare Test Kitchen
Advanced French macarons filled with lemon cream and caramelized fennel paste for a bright citrus dessert with a gentle herbal finish.
Lemon Fennel Macarons
These macarons pair a sharp lemon cream with a small center of caramelized fennel paste. The flavor is bright first, then gently herbal and warm from the pepper. It is an advanced pastry project, but the process is easier to manage when the filling, fennel paste, shells, and maturation are treated as separate steps.
This version keeps the lemon-and-fennel idea while using a clearer title and a more practical method for home bakers.
What to Prepare Ahead
Make the lemon cream the day before you bake the shells. The cream needs time to chill, thicken, and settle before the cocoa butter and almond flour are added. Once finished, it should be smooth enough to pipe but firm enough to hold inside the macaron.
The fennel paste can also be prepared ahead. Cook it until the fennel softens, dry it gently in the oven, then blend it until smooth. If it feels loose, cook or dry it a little longer; a wet filling can soften the shells too quickly.
Macaron Shell Notes
This recipe uses two shell colors so each sandwich has a yellow side and a green side. The colors are optional, but keeping the shell batches separate makes assembly cleaner and easier to portion.
For the best texture, pipe the shells evenly and let them rest until the surface is no longer tacky. During baking, briefly opening the oven helps release steam, which can reduce cracking in a humid kitchen.
Assembly
Pair shells of similar size before you start filling. Pipe lemon cream around the center, add a small dot of fennel paste, then cover it with another small amount of lemon cream. The fennel should season the macaron rather than dominate it.
After assembling, refrigerate the macarons for 24 hours. This resting time lets the filling soften the shells slightly and gives the finished macarons the expected crisp-chewy texture.
Serving and Storage
Serve the macarons at room temperature so the lemon cream tastes smooth rather than cold and firm. They keep well in an airtight container in the refrigerator for 3-4 days.
For a practical dessert portion, serve 1-2 macarons with coffee or tea after a meal. The flavor is rich and concentrated, so a small serving works better than a large plate of pastries.
Lemon Fennel Macarons
RecipeShare Test KitchenAdvanced French macarons filled with lemon cream and caramelized fennel paste for a bright citrus dessert with a gentle herbal finish.
Chef's Tips
Prepare the lemon cream at least 1 day ahead so it sets fully before piping.
Dry the fennel paste well enough that it holds its shape inside the shells.
Mature the assembled macarons in the fridge for 24 hours before serving.
Tools Used
Microplane ZesterMixing Bowls(opens in a new tab)Saucepan(opens in a new tab)ThermometerImmersion Blender(opens in a new tab)Stand Mixer(opens in a new tab)Piping BagsPlain Round Piping Tip #11Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)
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Ingredients
USMetric
Lemon Cream
Caramelized Fennel
Yellow Macaron Shells
Green Macaron Shells
Instructions
Make the Lemon Cream
- 1
Rub the lemon zest into the sugar until fragrant.
- 2
Whisk in the eggs and lemon juice.
- 3
Cook over a bain-marie, whisking often, until the cream reaches 83-84°C.
- 4
Cool the bowl over an ice bath until the cream drops to about 60°C.
- 5
Blend in the softened butter until smooth, then cover directly with cling film and chill overnight.
Finish the Filling
- 1
Melt the cocoa butter gently and stir it into the chilled lemon cream.
- 2
Stir in the almond flour until the filling is smooth and pipeable.
- 3
Refrigerate until the macaron shells are ready.
Make the Fennel Paste
- 1
Preheat the oven to 100°C and line a baking sheet with parchment.
- 2
Dice the fennel into small, even pieces.
- 3
Melt the butter with the muscovado sugar in a saucepan.
- 4
Add the fennel, lemon juice, and black pepper, then cook until glossy.
- 5
Spread the fennel on the baking sheet and dry in the oven for about 30 minutes.
- 6
Cool completely, then blend into a smooth paste.
Make the Yellow Shells
- 1
Sift the icing sugar and almond flour together.
- 2
Mix the yellow coloring with half of the egg whites and stir into the dry mix.
- 3
Heat the water and sugar to 118°C. When the syrup reaches 115°C, start whipping the remaining egg whites.
- 4
Pour the syrup into the whipping egg whites and beat until the meringue cools to about 50°C.
- 5
Fold the meringue into the almond mixture until it flows in thick ribbons.
- 6
Pipe 3.5 cm rounds onto lined baking sheets and rest for 30 minutes.
Make the Green Shells
- 1
Repeat the same shell method using the green coloring.
- 2
Pipe the green shells the same size as the yellow shells.
Bake and Assemble
- 1
Preheat the oven to 180°C convection.
- 2
Bake the shells for about 12 minutes, opening the oven briefly once or twice to release steam.
- 3
Cool the shells completely before filling.
- 4
Pipe lemon cream onto the yellow shells, add a small amount of fennel paste in the center, then cover with a little more lemon cream.
- 5
Top with the green shells and press gently to sandwich.
- 6
Refrigerate the assembled macarons for 24 hours, then bring to room temperature before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 80
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 10mg0%
Total Carbohydrates 8g3%
Dietary Fiber 0g0%
Sugars 7g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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