Strawberry Lemon Macarons
Updated Oct 17, 2025, Published Feb 23, 2023
This post contains affiliate links. Please see our disclosure policy.
A Bright and Elegant Gluten-Free Treat
If you love beautiful desserts that taste as good as they look, you’ll adore these Strawberry Lemon Macarons. With their delicate almond shells, sweet strawberry jam, and tangy lemon buttercream, they’re the perfect balance of flavor and texture. Every bite feels like sunshine — light, bright, and just sweet enough.
Even better, these macarons are naturally gluten-free, so everyone can enjoy them. They make an impressive addition to brunch, baby showers, or spring celebrations. Yet, they’re also fun to bake just because. Once you master the technique, you’ll find any excuse to make another batch.
Why You’ll Love These Macarons
These macarons are elegant, playful, and full of personality. The lemon buttercream adds a bright tang that pairs beautifully with the fruity strawberry jam. Meanwhile, the crisp yet chewy shell provides that signature macaron texture.
Unlike many gluten-free desserts, these don’t compromise on taste or texture. Plus, you can customize the colors with gel food coloring to match any holiday or occasion. Whether you’re serving them for a tea party or gifting them to friends, they always impress.
What You’ll Need
For the Shell
- ¾ cup (90 grams) egg whites
- ½ cup (90 grams) granulated sugar
- ¾ cup (95 grams) powdered sugar
- 1 cup (95 grams) almond flour
- Gel food coloring, optional
For the Lemon Buttercream Filling
- 1 stick butter, softened
- 2 ¼ cups powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- Gel food coloring, optional
- ¼ cup strawberry jam
Tips for Perfect Macarons
Making macarons might look intimidating, but a few small details make a big difference. First, use room-temperature egg whites to whip up a stable meringue. Also, sift your almond flour and powdered sugar to achieve that smooth shell.
Additionally, let the shells rest before baking so they form a firm top — that’s how you get the classic “feet.” Finally, assemble the cookies with buttercream and jam once they’ve cooled completely. The contrast between lemon and strawberry is fresh, vibrant, and irresistible.
Serving and Storing
These macarons are best after resting in the fridge overnight. That extra time allows the flavors to meld and the texture to soften slightly. When ready to serve, bring them to room temperature for the perfect bite.
Store them in an airtight container in the refrigerator for up to three days — if they last that long! They’re ideal for sharing or gifting, and they make any dessert spread instantly more elegant.
Frequently Asked Questions
Are macarons gluten-free?
Yes! Traditional macarons are made with almond flour and egg whites, so they’re naturally gluten-free.
Can I change the filling flavor?
Absolutely. You can swap the strawberry jam for raspberry, cherry, or even blueberry for a fun twist.
Why do my macarons crack?
This usually happens if the batter was overmixed or the shells didn’t rest long enough before baking.
Can I make these ahead of time?
Yes. Macarons actually taste better after a day in the fridge as the flavors develop and the texture improves.
Do I need gel food coloring?
Not necessarily. It’s optional, but it gives the shells or filling a festive, pastel look without altering texture.
A Sweet Finish
These Strawberry Lemon Macarons are proof that gluten-free desserts can be both gorgeous and delicious. With their bright colors and fresh flavors, they bring joy to any occasion. So, roll up your sleeves, grab your piping bag, and bake a batch that’s sure to impress!
Need More Sweet Inspiration?
Grain-Free Vanilla Cupcakes – another light and elegant treat that pairs well with macarons for a dessert table.
Funfetti Shortbread Cookies – a playful gluten-free cookie to complement the macarons.
Mini Lemon Meringue Pies – for a citrus-themed dessert spread alongside your macarons.
Strawberry Scones – another fruity, gluten-free treat that matches the flavor profile.
Strawberry Lemon Macarons
Ingredients
For the Shell
- ¾ cup (90 grams) egg whites
- ½ cup (90 grams) granulated sugar
- ¾ cup (95 grams) powdered sugar
- 1 cup (95 grams) almond flour
- Gel food coloring, , optional
For the Lemon Buttercream Filling
- 1 stick butter, , softened
- 2 ¼ cups powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- Gel food coloring, , optional
- ¼ cup strawberry jam
Instructions
To Make the Shells
- Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone mats.
- Place a heatproof bowl over a small pot of simmering water. Add the egg whites and granulated sugar to the bowl and whisk until the sugar fully dissolves (about 3 minutes).
- Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
- Beat the egg whites on medium-high speed until they form stiff peaks (about 2 minutes).
- Add gel food coloring (if using). Sift the powdered sugar and almond flour into the egg whites using a fine mesh sieve. Fold in gently by making a “J” shape with your spatula.
- Once all the dry ingredients have been incorporated, smush the batter against the sides of the bowl and fold it back together. Repeat a few times. Test the meringue. If you can draw a figure 8 without the stream breaking, the meringue is ready. If the stream breaks, smush and fold a few more times before retesting.
- When the mixture flows smoothly, transfer it to a piping bag fitted with a small round tip (I like a Wilton #10). Pipe 1.5-inch circles about 2” apart onto the baking sheets. Hold the tray off the counter and drop it straight down, repeat 4 to 5 times until it looks like any large air bubbles have popped.
- Set the macarons aside to rest for 30 minutes or until you can touch them lightly and they don’t stick to your finger.
- Bake the macarons one tray at a time for 14 minutes, turning the pan half-way through to allow for even baking.
- Transfer pans to a wire rack. Allow the macarons to cool fully.
To Make the Lemon Buttercream Filling
- In a medium mixing bowl, add the butter and beat on medium speed using a hand or stand mixer until it is light (about 2 to 3 minutes).
- Gradually add in the powdered sugar while the mixer is on low speed.
- Add the lemon juice and lemon zest (and food coloring, if using). Turn the mixer to high speed and beat until the icing is light and fluffy (about 3 to 4 minutes).
- Transfer the lemon buttercream to a piping bag fitted with your choice of tip.
To Assemble and Age
- Place the macarons into similar sized pairs and pipe a ring of the lemon buttercream around the edge of one shell of each pair. Fill the center with strawberry jam and place the second macaron shell on top pressing them together gently. Repeat with the remaining macarons.
- Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
- Before serving, bring them to room temperature.
- Store in an airtight container in the fridge for up to 3 days.
Notes
I added ¼ teaspoon rose pink and ¼ teaspoon of intense red gel food coloring to the macaron shell and ¼ teaspoon lemon yellow gel food coloring to the filling. Make sure to use gel food coloring, not liquid!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Strawberry Lemon Macarons recipe can also be found on What The Fork Food Blog.
