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Lemon Macarons with Grapefruit Curd Filling

  • Author: Use Real Butter
  • Prep Time: 60 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 15 Macarons 1x


Tart, crisp, and sweet.  These macarons are the perfect light desert to follow any meal.


Units Scale
  • 1 recipe of Grapefruit Curd
  • 110 grams almond flour
  • 200 grams powdered sugar
  • 1 Tbs lemon zest, or more
  • 100 grams egg whites, aged for day and brought to room temperature
  • 50 grams sugar
  • 2 drops yellow food coloring (optional)


  1. Combine almond flour, powdered sugar, and lemon zest in a bowl. Set aside.
  2. Combine the granulated sugar and food coloring, and mix until the color is dispersed.
  3. Beat egg whites until foamy. Add yellow sugar gradually while continuing to beat the egg whites until shiny soft peaks form. Gently fold in the almond flour mixture with a rubber spatula, taking care to not mix too much. Pour the batter into a pastry bag and pipe small rounds onto parchment paper.
  4. Let the rounds dry for 45 minutes to develop a dry shell on top. Preheat the oven to 300 F and bake for 9-11 minutes.
  5. Allow the macarons to fully cool, then carefully pair them according to size. Place a small dollop of grapefruit curd on the inside of one shell, then sandwich the pair together.


  •  I used the almond meal I had on hand, which clearly was not from blanched almonds. If you want a cleaner, lighter, look to your macarons, you can either get blanched almonds and grind them yourself, or buy blanched almond flour.