Lemon macaron filling recipe is a lemon buttercream icing that has a burst of tart lemon flavor made from fresh lemons.
Buttercream icing is one of the most sturdy icings you can fill your macarons with, therefore it holds it shape, and you’re able to make fancy designs with it.
Lemon buttercream for macarons has a sharp, pungent, and sweet taste to it. You can tone down the lemon flavor by adding a little more vanilla extract or powdered sugar. But the flavors should be balanced to give you a sweetened citrus flavor that isn’t too overpowering.
How to make designs with macaron filling
To make fancy designs in the filling of your macarons, use the star tip or closed star tip.
- Pipe the macarons from the edges of the macaron in a circular motion to the center of the macaron. You’ll get a couple of ridges in the filling for the macaron.
- Another way to get a design in the filling for macarons is to place the piping tip on the macaron shell, let a little bit of icing come out, and then lift up. Make sure to let enough icing out to give your macaron a good amount of filling. Repeat around the macaron until the entire shell has filling and then place the other macaron shell gently on top, not to crush your design.
How to color lemon buttercream for macarons
Lemon buttercream for macarons will have a pale yellow color from the zest and lemon juice. If you want the color to be a more vibrant yellow, you can use liquid based food coloring or gel food coloring.
How to store leftover lemon macaron filling
You can store an excess lemon macaron filling in the fridge for up to 5 days, or in the freezer for up to 1 month. Thaw the lemon macaron filling in the fridge overnight to use the next day.
Lemon Macaron Filling Recipe
- 1/2 cup butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- Cream the butter in a stand mixer until fluffy.
- Add vanilla extract, lemon juice, and lemon zest and mix on low speed until fully combined.
- Slowly add powdered sugar. Add up to 2.5 cups of powdered sugar until you get the desired consistency.
- If your icing is too thick, add a little more lemon juice or a splash of milk. If your icing is too thin, add a little more powdered sugar. Your icing should be thick enough to hold its shaped once its been piped. It should not be runny, or it may drip down the sides of the macaron.