Homemade macaroon recipes: lemon and raspberry

Ingredients :

  • 75g egg whites
  • 90g caster sugar
  • 80g ground almonds
  • 80g icing sugar

Raspberry filling:

  • 70g fresh raspberry
  • 45g caster sugar

Lemon curd filling:

  • 3 non-treated lemons
  • 3 eggs
  • 1 teaspoon Maïzena



Filling : 

Raspberry :

Boil raspberry and sugar for 3 minutes. Remove from het.

Let preparation cool and thicken.

Lemon curd :

Place strained lemon juice, sugar and Maïzena in a small saucepan. Heat on low and stir until sugar and Maïzena has dissolved.Lightly beat egg in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute. Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes. Remove from heat. Let preparation cool, then refrigerate until it thickens.


1. Whip egg whites with salt on medium speed until foamy. Add 45g of caster sugar.  Continue to whip until stiff glossy peaks form. Incorporate left sugar and coloring (optional). Increase speed to high until getting a homogeneous, shiny and smooth base.

2. Add ground almonds and icing sugar and with a rubber spatula, gently fold in the confectioners’ sugar mixture.

3. Preheat the oven to 300 degrees.

4. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15-20 minutes.

5. Bake about 12 minutes. Let the macaroons cool. Tip : pour down half a glass of water under baking sheets before gently peel off the parchment.

6. To fill the macaroons : on half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm.


Macaroon recipe is a hard one. I tried many times with no success. So here are some tips to help you get it right.

1. Use two baking sheets if possible

2. Sieve almond powder and sugar

3. Use egg whites that are at least 3 or 4 days old

4. Read Mercotte tips on her dedicated post. A real bakers encyclopedia!

Want to try the traditional recipe of macaroons from Nancy (easier I promise)?

Get the recipe here.


8 thoughts on “Homemade macaroon recipes: lemon and raspberry

  1. A good friends has been bragging about the lovely macaroons she had on a recent trip to Quebec. I threw caution to the wind and even though it was gray and rainy – whipped up a bunch of almond macaroons with chocolate-raspberry filling for Mothers’ Day. And oh my – la vie est belle en Nouvelle-Angleterre! Thanks for sharing Paris – it’s been years since my last visit and I miss it. Take care – Susan

    • Everything with almond is great. I love it. You should plan your next visit to Paris! I would be glad to recommend you some places.
      Best regards, Cécile

  2. Thanks for reading one of my blogs since it caused me to discover yours! I will be trying this recipe out on my adult daughter. She and her husband are meeting us in Paris in October but because she can’t eat cheese milk I have been concerned what she might be able to try. We have since learned that the milk is processed differently than in Canada and we are wondering if she will be all right drinking it. In any case, if you could recommend places that might accommodate her sensitivities, I would be greatly indebted.

    • Hello – Thank you for your post. How unfortunate for your daughter. Does she tolerate butter? If yes, she will be able to taste a large variety of pastries and almost any kind of meal. If not, that will limit your choices. However in restaurants, Chefs are used to accommodate the menu for such specifies. Let me know when your are around so I can recommend you some places.

  3. Pingback: Parisian Macaroons: Pierre Hermé & Ladurée | Be Miam!

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