Lemon Macarons (Inspired by Pierre Hermé)

🍋 Lemon Macarons (Inspired by Pierre Hermé)

Bright, zesty, and irresistibly elegant—these Lemon Macarons are a simplified take on Pierre Hermé’s iconic Infiniment Citron. With sunny yellow shells and a luscious lemon ganache, they strike a perfect balance between sweetness and citrus tartness. Whether you're a seasoned pâtissier or a home baker looking to elevate your repertoire, this recipe brings Parisian flair straight to your kitchen. 🇫🇷✨

Why You’ll Love This Recipe 💛

These lemon macarons are:

• Bursting with real lemon flavor thanks to fresh juice and zest 🍋
• Inspired by Pierre Hermé, the Picasso of Pastry
• Made with a simplified French meringue method—no syrup thermometers required!
• Perfect for gifting, afternoon tea, or simply indulging yourself

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📝 Ingredients

For the Macaron Shells:

• 60g aged egg whites, room temperature
• 75g caster sugar
• 90g icing sugar
• 75g almond flour, finely ground and sifted
• Yellow gel food coloring (optional)

For the Lemon Ganache Filling:

• 120g white chocolate, finely chopped or callets
• 40g double cream
• 20g fresh lemon juice
• 5g lemon zest, finely grated
• 0.5g salt (optional, enhances flavor)

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🍳 Instructions

Step 1: Make the Macaron Shells

1. Sift almond flour and icing sugar separately, then mix together.
2. In a clean, dry bowl, beat egg whites until foamy.
3. Gradually add caster sugar while whipping to stiff, glossy peaks.
4. Add yellow gel food coloring, if using.
5. Fold in the dry ingredients until the batter flows in thick ribbons.
6. Transfer to a piping bag with a round tip and pipe 3cm circles on parchment-lined trays.
7. Tap trays to release air bubbles. Let rest for 15–30 minutes until dry to the touch.
8. Bake at 150°C (302°F) for 15 minutes. Rotate halfway if needed.
9. Cool completely before removing from parchment.

Step 2: Make the Lemon Ganache

1. Heat the double cream until just simmering.
2. Pour over white chocolate. Let sit for 1 minute.
3. Stir until smooth.
4. Add lemon juice, zest, and salt. Mix until fully combined.
5. Chill until thick enough to pipe.

Step 3: Assemble the Macarons

1. Pair up shells of similar size.
2. Pipe a dot of lemon ganache onto one shell.
3. Sandwich with the matching half and gently twist to seal.
4. Refrigerate macarons for 24 hours to mature.
5. Bring to room temperature before serving.

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⏱️ Time & Servings

• Prep Time: 60 mins
• Cook Time: 15 mins
• Total Time: 60 mins
• Servings: 24 macarons

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💡 Tips for Success

• Aged egg whites create a more stable meringue with iconic “feet” 🥚
• Rest shells before baking—this prevents cracks!
• Macarons taste best after resting in the fridge overnight 🍰

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🔧 Tools You’ll Need

• Fine mesh sieve
• Mixing bowls
• Electric mixer
• Piping bag with round tip
• Baking trays
• Parchment paper
• Thermometer (optional)