Macaron Shells

  • 150 grams (5.3 ounces) almond flour
  • 150 grams (5.3 ounces) powdered sugar
  • 50 grams (1.8 ounces) egg white (1)
  • 65 grams (2.3 ounces) water
  • 150 grams (5.3 ounces) sugar
  • 50 grams (1.8 ounces) egg white (2)

Mint Ganache

  • 130 grams (4.6 ounces) 33% cream
  • 110 grams (3.9 ounces) white chocolate
  • 10 grams (0.35 ounces) cocoa butter
  • 2 teaspoons mint paste

Lemon Curd

  • 90 grams (3.2 ounces) lemon juice
  • zest from 1 lemon
  • 2 egg yolks
  • 60 grams (2.1 ounces) sugar
  • 1 teaspoon cornstarch
  • 35 grams (1.2 ounces) butter


  • Mixing Bowls

    You'll need a few mixing bowls for different components of this recipe. Glass, metal, or sturdy plastic will do the trick – just make sure they’re clean and dry!

  • Stand Mixer

    A stand mixer is essential for whipping up those perfect meringue peaks. If you don’t have one, a hand mixer can work too, but be prepared for a bit more elbow grease.

  • Thermometer

    Accuracy is key when it comes to sugar syrup. A digital or candy thermometer ensures your syrup reaches the needed 244F | 118C.

  • Pastry Bags and Tips

    For piping the macaron shells and filling, use pastry bags with round tips. Make sure to invest in good quality ones to keep your hands mess-free.

  • Baking Sheets and Teflon Sheets

    Teflon sheets are a great alternative to parchment paper and ensure even baking. Use heavy-duty baking sheets for the best results.

  • Spatula

    A strong, flexible spatula is perfect for folding ingredients together without deflating the batter.

  • Sieve

    A fine-mesh sieve helps in creating a smooth lemon curd by removing zest and any lumps.


Step 1

1. Combine powdered sugar, almond flour, and 50 grams (1.8 ounces) egg white (1) in a bowl. Mix until everything is well combined. Sifting the powdered sugar and almond flour can lead to smoother macaron shells.

Step 2

2. In a saucepan, combine 150 grams (5.3 ounces) sugar, 65 grams (2.3 ounces) water, and a drop of dye. Cook over low heat until it reaches 244°F (118°C). Use a candy thermometer to ensure an accurate temperature reading.

Step 3

3. While the syrup is heating, start beating 50 grams (1.8 ounces) egg white (2) in a mixer. Once the syrup has reached 244°F (118°C), remove it from the stove and slowly pour it into the whipped egg whites while continuing to beat at low speed. Gradually increase to high speed and beat until the mixture cools and forms stiff peaks. Add the syrup in a thin stream to avoid cooking the egg whites.

Step 4

4. Gently fold the syrup mixture into the almond flour mixture in two steps. Stir until you achieve a flowing consistency that drips smoothly from a spatula. Over-mixing or under-mixing can affect the final texture of your macarons.

Step 5

5. Transfer the batter to a pastry bag fitted with a round nozzle. Pipe the batter into 3.5 cm (1.37 inches) circles onto a baking sheet lined with Teflon sheets or parchment paper, leaving space between each circle. Slightly shake the tray to release any air bubbles. Let the macarons sit for about 20 minutes until a crust forms on the surface. The resting time may vary depending on humidity levels.

Step 6

6. Preheat the oven to 284°F (140°C). Bake the macarons for approximately 17 minutes. Allow them to cool completely before removing from the baking sheet. Oven temperatures can vary, so keep a close eye on the macarons to prevent over-baking.

Step 7

7. For the mint ganache, pour 130 grams (4.6 ounces) cream into a bowl and add 2 teaspoons of mint paste. Heat the mixture on the stove then add 110 grams (3.9 ounces) melted white chocolate. Ensure the chocolate is melted smoothly to avoid lumps in your ganache.

Step 8

8. Incorporate 10 grams (0.35 ounces) cocoa butter into the mixture and blend until smooth and homogeneous. Cover with cling film and refrigerate for 12 hours to stabilize. Refrigerating the ganache allows it to develop the perfect texture for piping.

Step 9

9. After stabilizing, whip the ganache for a few minutes until it turns white and fluffy. Whipping the ganache adds lightness and volume.

Step 10

10. While the ganache is setting, start on the lemon curd. Zest and juice one lemon, then pour it into a thick-bottomed saucepan. Add 60 grams (2.1 ounces) sugar, 2 egg yolks, and 1 teaspoon cornstarch. Microwaving the lemon for a few seconds before juicing can yield more juice.

Step 11

11. Heat the mixture over medium heat until it thickens. Pass the mixture through a sieve to remove the zest. Stir continuously to prevent the eggs from curdling.

Step 12

12. Add 35 grams (1.2 ounces) room-temperature butter to the warm mixture and blend until smooth. Cover with cling film and let it cool. Cooling the lemon curd allows it to set properly.


Once your macarons are beautifully assembled and ready to eat, the fun begins! These delightful treats are perfect for a stylish afternoon tea. Present them on a tiered cake stand, accompanied by delicate china cups filled with your favorite tea blend. For a more relaxed gathering, nestle the macarons in colorful tissue paper-lined boxes – they'll look just as good as a gift. If you're hosting a seasonal party, consider matching the presentation to your theme. For an elegant winter festivity, place the macarons in a snowy white dish with a sprig of mint for a festive touch. In the summer, a vibrant platter surrounded by fresh lemon slices will enhance the visual appeal and flavor profile of your lovely confections. Feeling extra adventurous? Pair your lemon-mint macarons with a refreshing drink. A chilled glass of sparkling lemonade accentuates the lemon curd, while a mint-infused iced tea complements the mint ganache perfectly. Your guests will be talking about your creative serving ideas long after the last macaron is gone.


For those who need gluten-free macarons, you're in luck – the base recipe is already free of gluten! Just be sure to use gluten-free filling ingredients and watch out for any cross-contamination. Vegan macaron variations require a bit more tweaking, but it’s entirely doable. Replace egg whites with aquafaba (the liquid from a can of chickpeas), noting that it may take a bit longer to whip to stiff peaks. Swap out the cream for non-dairy alternatives, such as coconut cream for the ganache, and use a vegan butter to make a lemon curd that’s just as delicious as the original.


  • How do I know when my meringue has reached stiff peaks?

    Stiff peaks appear when the meringue holds its shape when you lift the beater. The peaks should stand tall without collapsing.

  • Why are my macarons cracked after baking?

    Cracked macarons can be due to a variety of reasons, such as not resting the piped batter long enough to form a crust or oven temperature being too high.

  • Can I use gel food coloring for the macaron shells?

    Yes, gel food coloring works well because it integrates smoothly into the batter without adding excess liquid, which can affect the consistency.

  • What’s the best way to store macarons?

    Store your macarons in an airtight container in the refrigerator. They actually taste better after sitting for a day as the flavors meld.

  • How can I ensure my sugar syrup reaches exactly 244F | 118C?

    Using a digital or candy thermometer is the best way. Keep a close eye on the temperature to avoid overheating or crystallizing the syrup.

  • What’s the secret to achieving perfectly smooth macaron tops?

    Properly sifting the almond flour and powdered sugar mixture and tapping the baking sheet after piping helps eliminate air bubbles and smooth the surface.

Nutrition facts

Mint & lemon macarons
Recipe Yield:Approximately 20 macarons
Calories:Per macaron
Calories (Min - Max):120 - 150
Total Fat:6g
Saturated Fat:3g
Total Carbohydrate:15g
Total Sugars:14g