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Perfect Easter Egg Macarons Recipe with Easy Pastel Lemon Buttercream Filling

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Delicate pastel Easter egg-shaped macarons with a bright, tangy lemon buttercream filling. This recipe is quick, easy, and perfect for spring celebrations.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar
  • 75g (2.6 oz) egg whites, aged at room temperature (about 2 large eggs)
  • 50g (1.8 oz) granulated sugar
  • Pinch of cream of tartar
  • Gel food coloring in pastel shades (pink, yellow, light blue, or lavender)
  • 120g (4.2 oz) unsalted butter, softened
  • 150g (5.3 oz) powdered sugar, sifted
  • Zest of 1 large lemon
  • 1–2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: a few drops of yellow gel food coloring

Instructions

  1. Sift together the almond flour and powdered sugar into a large bowl to remove lumps. Separate the egg whites and let them sit at room temperature for about 30 minutes before starting to whisk.
  2. In a clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar, then gradually add granulated sugar, increasing speed to high. Whip until stiff, glossy peaks form.
  3. Divide the meringue into portions if using multiple colors. Gently fold in gel food coloring with a spatula until you achieve pastel shades.
  4. Add the sifted almond flour and powdered sugar mixture to the meringue in batches. Fold gently until the batter flows slowly off the spatula in a thick ribbon.
  5. Transfer batter to piping bags fitted with round tips. Pipe oval shapes about 1.5 inches long on lined baking sheets. Tap the baking sheet to release air bubbles and pop any bubbles with a toothpick.
  6. Let the piped shells sit at room temperature for 30-60 minutes until a skin forms on the surface.
  7. Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12-15 minutes. Let cool completely on the baking sheet.
  8. Beat softened butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Mix until smooth and fluffy. Add yellow food coloring if desired.
  9. Match shells of similar size. Pipe a ring of lemon buttercream around the edge of one shell, then fill the center lightly. Sandwich with the matching shell, pressing gently.
  10. Store assembled macarons in an airtight container in the fridge for 24 hours to let flavors meld and texture soften. Bring to room temperature before serving.

Notes

Use almond flour with a fine, uniform grind for smooth shells. Age egg whites for 24 hours to reduce moisture and improve meringue stability. Let piped shells rest until a skin forms to develop feet. Use an oven thermometer to maintain correct baking temperature. For dairy-free buttercream, substitute butter with vegan margarine or coconut oil. Assemble macarons at least a few hours before serving, ideally overnight, for best texture.

Nutrition

Keywords: macarons, Easter, lemon buttercream, pastel macarons, French dessert, spring dessert, gluten-free, lemon macarons

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