Strawberry Lemonade Macarons


It’s been far too long since I made my last batch of macarons. There was a time I was making these every week or two. Fruity, chocolatey, burger-y (?)…you name it I was baking it.

I tried making these strawberry lemonade macarons last year but couldn’t find the right balance of lemon and strawberry in the buttercream so they ended up being plain ol’ strawberry macarons. Delicious, but not what I was looking for.


The last time I made macarons was the end of June(!). Then, I made some lemon blueberry macarons and instead of trying to put both the flavours of both lemons and blueberries in the buttercream, I piped a ring of blueberry buttercream on a shell and filled it with a dollop of lemon curd.


I decided that was going to be the best way to achieve the strawberry lemonade flavour I was looking for and boy oh boy was I right!

You bite into the shells, getting a good dose of fresh strawberry buttercream and tart, bright lemon curd. It’s so good you guys!


I met a friend of mine for lunch last week and brought a few of these for her and her coworkers (literally the sweetest people I’ve ever met). I got a text from one of them saying they were better than any of the macarons he had in Paris.


Never having been to Paris I can’t tell you whether that’s true or not, but it’s absolutely a compliment I’m going to accept!

Go forth and conquer these macarons. You won’t be disappointed!


Strawberry Lemonade Macarons

Yield: about 40 macarons


    For the shells:
  • 200g almond flour
  • 200g powdered sugar
  • 200g sugar
  • 2 1/2 fl. oz. water
  • 160g egg whites, separated into 80g
  • Yellow gel food colouring (optional)
  • Pink sprinkles (optional)
    For the strawberry buttercream:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup strawberries, chopped
  • 1 1/2 - 2 cups powdered sugar
  • 1 tbsp. heavy cream
    For the lemon curd:
  • 0.8 oz. lemon juice
  • Zest of 1/2 lemon (optional)
  • 1.3 oz. sugar
  • 1/2 egg yolk
  • 0.8 oz. egg
  • 1 oz. butter


    For the shells:
  1. Put almond flour and powdered sugar in food processor and process until fine. Sift into a bowl and set aside.
  2. In a saucepan, bring water and sugar to a boil (do not stir). Make sure mixture doesn’t go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When sugar mixture reaches 220°F, increase beater speed. When syrup reaches 240°F remove from heat and pour in a thin stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While the meringue is beating, combine the sifted ingredients and the remaining 80g egg whites to form an almond paste. If adding colour, add it to the paste before adding meringue.
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste to loosen it up. Then add remaining meringue, carefully working the batter.
  6. Fit a piping bag with a large, round tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms on your countertop and let rest for at least 30 minutes. If using sprinkles, sprinkle them over before they start resting.
  7. Preheat oven to 300°F. Bake for 14 minutes.
    For the buttercream:
  1. Puree the strawberries and set aside.
  2. In a mixer, beat the butter until light and fluffy. Add the pureed strawberries and powdered sugar and beat to combine. Mix in the heavy whipping cream.
    For the lemon curd:
  1. Heat the lemon juice in a saucepan. In a separate bowl, whisk together the lemon zest, eggs and sugar.
  2. Once lemon juice is hot temper the eggs with it, pouring slowly and whisking constantly. Transfer back to a saucepan and cook until thick. Remove from heat, add butter, combine, and chill until ready to use.
  1. Pair up shells. On one half of each pair, pipe a ring of buttercream along the outer edge of the shell. Fill buttercream ring with a dollop of lemon curd and sandwich together. Keep refrigerated in an airtight container.


  1. omg your macarons are so cute!! I love that yours came out so nice and full! Every time I try to make macarons you can hear the hiss of their empty shells. 😭 I noticed you made them the… swiss meringue way? I think I used to just try to dump everything in the bowl because I’m lazy.

    Maybe I should try? You’ve inspired me!

  2. Thank you! I’ve definitely gone through my fair share of batches with hollow shells. These are tricky little guys! I’ve found that for me the Italian meringue method produces more consistent results. The French method is great too, I just think it can be a little fickle.

    I’d love to hear how they turn out for you if you try them!

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