“All lemon” macaroons!

This is the object of the crime, my "supreme" greed (and after all very trendy for some time) ...

The macaroon!

To be honest, I hesitated for a long time before taking the plunge into making my own "homemade" macaroons.

This technique was for me, reserved for professional pastry chefs, so I did not pretend to be able to succeed!

Yes, but ... Before being successful, you have to know how to get started :)

I'm still testing several flavors today (starting with the chocolate macaroon, of course!), I decided to present the lemon recipe, light and tangy.

Here are the details of their realization ...

Start with the lemon cream: dissolve 40g of cornstarch in 20cl of water and bring to the boil. Off the heat, add the juice of 2 lemons, 2 egg yolks and 40g caster sugar. Mix well then let cool.

Prepare the macaroon:

- Mix in a food processor 125g of ground almonds with 210g of icing sugar. Sift the powder obtained using a sieve (!) Or fine Chinese.

- Whip 3 snow whites with 30 g of powdered sugar. Once they are firm, add the coloring (the yolk that I have is liquid, in this case you have to put 20 drops).

- Gradually pour the mixed powder into the snow whites, mix with a spatula.

- Fill a pastry bag with the appliance, then make small circles 4 cm in diameter on a baking sheet covered with baking paper.

- Leave to rest for 30 minutes.

- Bake at 150 ° C for 15 min.

- When removing from the oven, let the macaroons rest before peeling them off.

- Stick the shells 2 by 2 using a teaspoon of lemon cream, then refrigerate.

…Treat yourself…

20th December 2010



  1. Reply


    7th December 2010

    Marina's site is a great source of inspiration for making macaroons ...

    I love the lemon ones !!! yummm


  2. Reply


    April 19th

    are super beautiful !! and had to be booonn !! YUM

  3. Reply


    July 27, 2012

    How many eggs do you use to make the macaroon?

    • Reply

      Lilie bakery

      July 27, 2012

      You need 3 egg whites (for the shells) and 2 yolks for the lemon ganache.

  4. Reply


    17th December 2014

    Twice I make them by following your recipe to the letter and I don't really give that aspect… It's not smooth and it doesn't make a ruff… I wonder if the sugar would not be better in ice cream than in powder… It's good but aesthetically that's not it!

    • Reply

      Lilie bakery

      23th December 2014

      Hello Laura, it is indeed icing sugar as always for macaroons :-), but indeed the word "ice" was missing in my article, I add it now! @ soon.

  5. Reply


    March 23, 2017

    Should the egg whites have been left in the fridge 2-3 days before preparing the macaroons?

    • Reply

      Lilie bakery

      April 12th

      Hello, the older the whites the better :)

  6. Reply


    March 30, 2017

    Hello Lilie, is the honeycomb plate essential for the macaroons, because each time by placing on an ordinary plate plus baking paper my macaroons are cracked. thanks and good luck

    • Reply

      Lilie bakery

      April 12th

      Hello Chama, cracked macaroons often mean too much humidity in the room, I just make mine on baking paper.