If you’re looking for a delightful treat that’s as charming to look at as it is to eat, the Heart Macarons with Lemon Buttercream Recipe is absolutely perfect. These delicate heart-shaped macarons boast a crisp shell with a chewy center, paired with a luscious lemon buttercream that adds a refreshing tanginess. Whether you’re baking for a special occasion or simply to brighten your day, this recipe combines elegance, flavor, and a fun twist on a classic favorite that will surely impress everyone around you.
Ingredients You’ll Need
Making these heart-shaped macarons with lemon buttercream is easier than you might think. The ingredients are simple, yet each plays a crucial role in creating the perfect texture and vibrant taste that defines this recipe.
- Almond meal/flour (70 grams): This finely ground almond flour provides the essential nutty base for the macarons, giving them that tender crumb and subtle flavor.
- Confectioners (powdered) sugar (120 grams): Sweetens and smooths out the almond mixture for that signature macaron shell surface.
- Egg whites (2 large): Whipped to stiff peaks, they create the airy structure that gives macarons their light crumb.
- Granulated sugar (50 grams): Adds stability to the meringue and sweetness to balance the tart lemon.
- Red or Pink GEL food coloring (1 strip): Gives the macarons their cheerful heart-shaped charm without altering the texture.
- Sprinkles (optional): For an extra pop of fun and festivity if you like.
- Unsalted butter (6 Tbsp): The base for the lemon buttercream, providing smooth richness and a velvety texture.
- Confectioners (powdered) sugar (1 1/2 cups): Sweetens the buttercream and keeps it silky.
- Salt (1/8 tsp): Balances the sweetness and enhances the lemon flavor.
- Fresh lemon juice (2 Tbsp): The star ingredient in the buttercream, lending zesty brightness and freshness.
How to Make Heart Macarons with Lemon Buttercream Recipe
Step 1: Prepare the Macaron Shell Batter
Begin by combining the almond meal and confectioners sugar in a bowl, then sift thoroughly to avoid any lumps. In a separate bowl, whisk your room temperature egg whites until they start to foam, gradually adding the granulated sugar until stiff peaks form. Gently fold the dry ingredients into the meringue in batches, using the macaronage technique—folding and turning the batter until it flows like lava but is not too runny. Add your red or pink gel food coloring here to give those shells a lovely blush.
Step 2: Pipe the Heart Shapes
Transfer your batter to a piping bag fitted with a round or heart-shaped tip. On parchment-lined baking sheets, pipe small heart shapes close together but not touching. Tap the tray gently against the counter to release any air bubbles. Let the piped hearts rest at room temperature for 30-60 minutes until they form a thin, dry skin—this step is vital to ensure your macarons develop that signature “feet” when baked.
Step 3: Bake the Macarons
Preheat your oven to 300°F (150°C). Bake the macarons on the middle rack for about 30 minutes. Keep a close eye: they’re done when they have risen to create “feet” at the base and their tops are firm to the touch. Remove the trays and let the shells cool completely before attempting to peel them off the parchment.
Step 4: Make the Lemon Buttercream
Meanwhile, whip the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar and salt, continuing to beat to smooth out any lumps. Slowly incorporate the fresh lemon juice for that bright, zesty flavor. Adjust the consistency with more powdered sugar or lemon juice if needed, so it’s perfect for spreading but not runny.
Step 5: Assemble Your Heart Macarons with Lemon Buttercream Recipe
Match up similar-sized macarons, then pipe or spread a generous dollop of lemon buttercream onto the flat side of one shell. Sandwich it carefully with its mate, pressing slightly so the buttercream spreads evenly to the edges. If you want, sprinkle a few festive sprinkles on top before the buttercream sets for an added burst of celebration.
How to Serve Heart Macarons with Lemon Buttercream Recipe
Garnishes
A sprinkle of edible silver dust, tiny sugar pearls, or delicate candied lemon zest can take these macarons from lovely to absolutely stunning. Garnishes enhance not only the look but also add subtle layers of taste that perfectly complement the lemon buttercream.
Side Dishes
These macarons pair wonderfully with a cup of fragrant tea—think Earl Grey or chamomile—to balance their sweetness. For a special brunch or dessert spread, add fresh berries or a light fruit salad to bring extra freshness and color to the table.
Creative Ways to Present
Serve your Heart Macarons on a delicate tiered cake stand for an elegant feel. Alternatively, package them in clear gift boxes tied with pastel ribbons to give as magical handmade gifts. You could even use heart-shaped boxes or nestle them atop a dessert platter with fresh flowers for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any macarons leftover, store them in an airtight container in the refrigerator for up to 3 days. This helps preserve the texture of the shells and keeps the lemon buttercream fresh. Remember to bring them to room temperature before enjoying to unlock their full flavor.
Freezing
Freezing macarons can be a great way to keep them fresh for longer. Place them in a single layer on a tray to freeze individually, then transfer to an airtight container or freezer bag. They will keep for up to 1 month. Thaw them overnight in the fridge before serving.
Reheating
Macarons are best enjoyed cool or at room temperature. If you want to warm them slightly, just leave them out for 20-30 minutes at room temperature. Avoid microwaving as it can soften the shells and alter the texture.
FAQs
Can I use regular food coloring instead of gel?
While you can use liquid or powder food coloring, gel food coloring is preferred because it adds vibrant color without changing the batter’s consistency, which is essential for perfect macarons.
What if my macarons crack or don’t develop feet?
Cracking or lack of feet usually means the batter was either overmixed or undermixed or the shells didn’t rest long enough before baking. Resting the piped macarons to form a dry skin makes a huge difference in their final texture.
Is it necessary to use almond meal for macarons?
Yes, almond meal is fundamental to the traditional texture and flavor of macarons. Substituting with other flours will change the delicate crumb and may not produce the same results.
How long should I let the macarons rest before baking?
Rest them for at least 30 minutes to 1 hour, until the tops form a skin that doesn’t stick to your finger. This step helps develop feet and prevents cracking during baking.
Can I make lemon buttercream without fresh lemon juice?
Fresh lemon juice provides brightness and natural acidity that bottled juice or extracts usually lack. For the best flavor, always use fresh lemon juice if you can.
Final Thoughts
Baking the Heart Macarons with Lemon Buttercream Recipe is such a rewarding experience, especially when you see those perfect hearts come out of the oven. The crisp shells paired with the zesty buttercream make every bite feel like a little celebration. I promise, once you make these, they’ll become a cherished staple for gifting, gatherings, or just treating yourself. So go ahead and dive into this recipe—you won’t regret it!
Print
Heart Macarons with Lemon Buttercream Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 24 heart-shaped macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these charming Heart Macarons filled with a zesty Lemon Buttercream. Perfectly crisp on the outside and chewy inside, these French treats come in a vibrant red or pink hue with optional sprinkles for added fun. The lemon buttercream adds a refreshing citrus twist, making this recipe ideal for special occasions or as a sweet indulgence.
Ingredients
Macaron Shells
- 70 grams (about 2/3 cup) almond meal/flour, room temperature
- 120 grams (about 1 cup) confectioners (powdered) sugar
- 2 large egg whites (about 65 grams), room temperature
- 50 grams (exactly 1/4 cup, leveled) granulated sugar
- 1 ” strip red or pink GEL food coloring
- Sprinkles (optional)
Lemon Buttercream Filling
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 cups confectioners (powdered) sugar
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice (from 1 small or 1/2 large lemon)
Instructions
- Prepare the Macaron Mixture: Sift together the almond meal and powdered sugar twice to ensure a smooth texture. In a clean, dry bowl, whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar, increasing the speed to high and beating until stiff, glossy peaks form. Gently fold in the gel food coloring. Carefully fold the almond and sugar mixture into the whipped egg whites using a spatula with a folding technique to avoid deflating the meringue until the batter flows like lava.
- Pipe and Rest the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe heart shapes onto parchment-lined baking sheets, spaced evenly. Optional: Add sprinkles on top for decoration. Tap the baking sheets firmly against your counter to release air bubbles. Allow the piped shells to rest at room temperature for 30-60 minutes, or until a skin forms on the surface that doesn’t stick to your finger.
- Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for about 30 minutes, rotating the trays halfway through for even cooking. The shells should set and easily lift off the parchment when done. Allow them to cool completely before filling.
- Make the Lemon Buttercream: Using an electric mixer, beat the room temperature unsalted butter until creamy and pale. Gradually add the powdered sugar and salt, mixing well to combine. Add the fresh lemon juice and beat until the buttercream is light and fluffy.
- Assemble the Macarons: Pair macarons by size and pipe or spread a generous dollop of lemon buttercream onto one shell. Sandwich with its matching shell, gently pressing together to spread the filling to the edges. Repeat with remaining shells.
- Rest and Serve: For the best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours before serving. Bring them to room temperature before enjoying for the perfect soft and chewy bite.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Be gentle when folding the batter to maintain the airiness for proper macaron texture.
- Resting the piped shells is crucial to form a skin and prevent cracking during baking.
- Use gel food coloring to avoid adding extra liquid which can affect batter consistency.
- Macarons taste best after resting in the fridge for 24 hours but can be enjoyed immediately if needed.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
