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raspberry lemon macarons

Raspberry Lemon Macarons

Aimee Field
A crisp outer shell with a chewy centre, filled with sweet lemon buttercream and tart raspberry jam. These macarons are a delicate and beautiful dessert.
Prep Time 2 hrs
Cook Time 19 mins
Cooling Time 10 mins
Total Time 2 hrs 29 mins
Course Dessert
Cuisine French
Servings 30 Macarons



  • 275 g caster sugar
  • 100 ml water
  • 95 g egg whites approx. 3 large eggs


  • 275 g ground almonds
  • 275 g icing sugar
  • 95 g egg whites approx. 3 large eggs
  • Pink food colouring gel or powder


  • 100 g unsalted butter room temperature
  • 200 g icing sugar
  • 80 g lemon curd
  • 1 tbsp whole milk
  • 100 g raspberry jam

Decoration (optional)

  • Edible gold dust


  • Firstly, preheat the oven to 145C/120C Fan.
  • For the meringue: Mix together the caster sugar and water, then bring to the boil over a high heat. In a separate bowl, fitted to a stand mixer, add the 95g egg whites.
  • Using a sugar thermometer check the temperature of the sugar syrup. Once this has reached 114C, start whisking the egg whites on a medium speed until they’ve reached soft peaks. Once the sugar syrup has reached 120C (and the egg whites are at soft peaks), take off the heat and pour the syrup down the side of the bowl being careful not to splash yourself. Then whisk on full speed for 5 minutes, until the meringue is glossy and thick, and the bowl is lukewarm to touch. Set aside.
  • For the paste: Blend together the ground almonds and icing sugar in a food processor until fine. Then sieve into a large bowl and discard any chunks. Add the 95g egg whites and combine thoroughly. Then add your food colouring in – noting that the colour will get lighter once you add the meringue.
  • Then add the meringue in three stages:
    1st stage – fold one third in vigorously to avoid any lumps.
    2nd stage – fold the second third in very gently.
    3rd stage – fold the final third in extremely gently.
    Then add the mixture to a piping bag and snip off the end to create a 1cm wide hole.
  • Pipe small blobs onto each corner of your baking tray, then add baking paper on top, using the macaron mixture to ‘stick’ the baking paper down. Pipe circles roughly 3-4cm wide with a 2cm gap between each. Then heavily drop the baking tray 3 times onto your work surface to remove any air bubbles and bake immediately for 19 minutes. Leave to cool on the trays for 5 minutes, before sliding the baking paper onto a cooling rack.
  • Once the shells are almost finished baking, pipe your next tray ready to put into the oven. Continue this process until all the mixture is used. Macaron shells can be frozen at this point, and filled at a later date.
  • For the buttercream: Beat together the butter and icing sugar, using an electric whisk, slowly until combined. Then mix on a high speed until smooth. Add the lemon curd and mix again to combine. Finally, add the milk in stages until it is a smooth consistency – you may not need all the milk. Spoon into a piping bag fitted with a star tip. Then place the jam into another piping bag and snip off the end to make a small hole.
  • To fill: Pipe around the edge of a macaron shell with the buttercream, then fill the hole with jam and sandwich with another macaron shell. Repeat this process until all the shells are used.
  • To decorate: Mix a splash of water with some edible gold dust in a small bowl, and using a paint brush fleck over the tops of the macarons.


Macarons can be kept in the fridge or frozen at this stage, but are best served at room temperature.
Keyword ground almonds, lemon buttercream, macarons, raspberry jam, swiss meringue