There is nothing quite like the bright, zesty combination of strawberry and lemon to signal the arrival of spring. These Strawberry Lemonade Macarons are the perfect balance of sweet and tart, featuring a dual-toned shell that is as beautiful as it is delicious.

Whether you are prepping for an Easter celebration or simply want to master the art of the French macaron, this recipe is designed to give you professional results at home. We are using a unique "warm sugar" method for the meringue to ensure those elusive perfect feet and smooth tops every single time.

Mastering the perfect macaron shell is all about the details. In this recipe, we are using the "aging" technique for egg whites and a unique heated sugar method to ensure perfectly whipped stiff peaks. Combined with a zesty Lemon Buttercream and a fresh Strawberry Cream center, these macarons are the ultimate treat for any spring celebration.

Why You’ll Love These Strawberry Lemonade Macarons:

The Perfect Texture: By "aging" the egg whites and using the double-pan baking method, you’ll achieve a delicate, crisp shell with a chewy interior.
Real Fruit Flavor: No artificial extracts here! We use fresh lemon zest and a homemade strawberry reduction for a punch of authentic flavor.
Stunning Visuals: The pink and yellow swirl creates a beautiful "sunset" effect that looks like it came straight from a high-end patisserie.
Creamy & Stable Fillings: The combination of a silky lemon condensed milk buttercream and a rich strawberry cream center makes for a bite that is decadent but refreshing.

The Secrets to Macaron Success:

The "Aging" Trick: Separate your egg whites the night before and leave them covered on the counter. This is essential for achieving the stability needed for perfect shells.
Warm Sugar Method: We preheat the granulated sugar and egg white powder in the oven for 5 minutes. This helps the sugar incorporate into the meringue more effectively.
The Double Baking Sheet: Always bake your silicone mats on a "doubled" baking sheet. This prevents uneven or lopsided macarons by regulating the heat from the bottom of the oven.
The "Number 8" Test: We know the batter is ready when it flows like a thick ribbon and you can "draw" a number 8 without the batter breaking.

Essential Prep for This Recipe:

Grease-Free Zone: Always wipe your stand mixer bowl with a paper towel soaked in vinegar or lemon juice before starting your meringue.
Silicone over Parchment: For flat, unbroken bottoms and consistent shapes, I highly recommend using silicone macaron mats rather than parchment paper.
The 24-Hour Rule: Macarons taste their best after 24 hours of refrigeration! This allows the shells to absorb the filling and fully develop the flavors.

Yield: Approximately 24-30 assembled macarons (depending on piping size).

Ingredients for Strawberry Lemonade Macarons

125 g egg whites, room temperature
125 g granulated sugar
6 g egg white powder
132 g powdered sugar
132 g almond flour (not almond meal)
Pink and yellow food coloring gels

How to Make Strawberry Lemonade Macarons

To be done the night before: separate your egg whites from egg yolks, and leave the covered egg whites on the counter overnight, to “age” – this is one of the best tricks leading to perfectly whipped stiff peaks that are essential to the success of baked macaron shells.

Preheat oven to standard bake setting to 350°F. Add granulated sugar and egg white powder into the heat-proof container or measuring cup. Whisk until all combined. Line a baking pan with a sheet of parchment paper and drizzle the sugar mixture over it, spreading evenly, making sure it’s not too thin – lift the edges of parchment paper on all sides evening out the sugar mixture edges to spread it evenly. Bake on the middle rack for 5 minutes.
Add the egg whites into a grease-free, clean, dry stand mixer bowl (wipe with vinegar or lemon juice soaked paper towel ahead of time). Mix on lowest speed until egg whites start forming bubbles, gradually increasing speed to medium-low; once your egg whites start foaming up – increase speed to medium and mix until they become frothy, forming soft peaks. By this time your sugar and egg white powder has warmed up in the oven. Remove it from the oven and transfer to the previously used for weighing cup or bowl (easiest is to lift the parchment paper from opposite ends, forming a funnel, and carefully pouring the sugar mixture into the cup/bowl). Reduce the mixer's speed to lowest and add 1 teaspoon of the sugar/egg white powder mixture right on the egg whites area between the whisker and the bowl while the mixer is continuously whisking it on low speed. Be careful not to throw the sugar mixture onto the whisker. Once all sugar is added, increase the mixing speed to medium and mix for approximately 3 minutes, then increase the mixer’s speed to highest and whip for 3-5 minutes until stiff peaks are achieved.
While your meringue is getting to stiff peaks, sift together powdered sugar and almond flour into a separate clean/dry bowl, discarding any large pieces that do not freely pass the mesh sifter (shouldn’t be more than 1 tsp).
Once your meringue is ready – remove the bowl from the stand mixer and add the almond/powdered sugar mixture all at once. Fold in the dry ingredients into the meringue with a silicone spatula. Once no dry ingredients are visible, start the macaronage: the goal is to remove the air bubbles from the macaron batter without overmixing, by pressing and turning macaron batter to the side of your bowl. Every 3 turns - check for readiness: your batter is fully ready when it freely and slowly flows from your spatula as a thick ribbon, and fully flattens in 30 seconds. Another test is to try “drawing” number 8 with the batter slowly flowing from your spatula onto the bowl without breaking. The batter should not be runny – if it is, you have overmixed it.
Once the macaron batter is ready and macaronage has been completed, divide the batter into two separate bowls. Add 3-5 drops of yellow food coloring gel to one bowl, and 3-5 drops of pink food coloring gel to the other. Fold the food coloring gels, pressing the batter in, and make sure not to overmix. Stop folding the batters once all the food coloring gel is mixed in. Prepare the piping bag fitted with your number 10 or 11 (0.5 cm) piping tip; swipe/add yellow macaron batter to one side of the piping bag, and the pink macaron batter to the other. Pipe the macaron batter onto a silicone macaron mat placed onto your second oven tray/sheet. I do not recommend using parchment paper as it does not hold the shapes of macarons, nor gives the flat unbroken bottoms; however, if you do not have the silicone baking mats yet – it’s ok to use parchment paper. Holding your piping bag perpendicular to the baking mat, slowly pipe the macaron batter into a one-inch diameter disc, releasing with the “wiping” motion. Tap your baking sheet/tray with piped macaron shells on the counter a few times; use a toothpick or scriber to pop any air bubbles that might appear on the surface of piped macarons. Rest your piped colored macaron shells for 30 to 40 minutes until batter forms a skin/doesn't stick and loses some of its shine.
Meanwhile, preheat your oven to 320°F again (any oven needs 10 to 20 minutes to come to the right temperature) along with an additional baking sheet on middle rack – baking on doubled baking sheets prevents uneven/lopsided macarons. Place the baking pan with silicone mat piped macaron shells into the oven’s middle rack on top of the preheated separate baking sheet. Bake for 20-25 minutes, turning the baking tray around halfway after the first 10 minutes of baking. Macarons are fully baked when if lightly touched they do not feel wiggly, flimsy. Allow baked macarons to fully cool off before taking them off your macaron mats.

Pro-tip: if your oven is pretty hot/strong and your white macarons typically “brown” during the baking, place a domed aluminum foil over the macarons after 10-15 minutes since the start of baking. You may also try baking the macarons with the following setting: preheat the oven to 350°F, place piped macaron shells into the oven and immediately reduce the heat to 300°F, bake for 25-27 minutes, also covering with foil halfway through baking.

Ingredients for Lemon Buttercream

226 g ( 2 sticks) unsalted butter, at room temperature
397 g ( 1 can)sweetened condensed milk, at room temperature
Zest of 1 lemon
Juice of 1/2 lemon
Yellow food coloring gel

How to Make Lemon Buttercream

In the bowl of a mixer fitted with a whisk attachment, whip the butter until it has tripled in volume and becomes light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.
Reduce the speed of the mixer to the lowest setting and add sweetened condensed milk in three additions, whipping for about 8–10 seconds after each time.
While the mixer is running on low speed, add the lemon zest and lemon juice. Allow it to whip on low speed for an additional 1–2 minutes.

Ingredients for Strawberry Cream

180 g fresh or frozen strawberries, chopped
80 g sugar
2 egg yolks
30 g cornstarch
85 g unsalted butter, room temperature

How to Make Strawberry Cream

Add the strawberries and half of the sugar to a medium-sized pan; bring to a boil. Keep boiling on medium heat for about 6–8 minutes. Remove the reduced strawberries from the heat and puree with an immersion blender or in a food processor. Set aside.
Whip the egg yolks, cornstarch, and the other half of the sugar to a uniform, light consistency. While continuously whisking the egg yolk mixture, slowly drizzle in the strawberry puree.
Return this mixture to the pot and heat on medium heat, while continuously whisking, until it thickens. Remove the mixture from the heat, transfer to a heat-proof container, and cover with kitchen plastic/cling film “to contact”—making sure that the plastic is touching the full surface of the cream. Set aside until it cools to room temperature.
Add the cubed butter and whip with a hand or stand mixer just for about one minute.

How to Assemble Strawberry Lemonade Macarons

Fit two piping bags with small round tips, such as 10 or 11 by Wilton, and add the lemon buttercream into one and the strawberry cream into the other. Pipe a ring of the lemon buttercream along the outside edge of the halves of the pre-matched macaron shells; pipe a dollop of strawberry cream in the center; cover with the matching other half of the macaron shell, pressing lightly.
Refrigerate filled macarons for at least 24 hours so the shells get to “absorb” the filling and develop the flavors. Macarons taste their best after 24 hours of refrigeration, followed by “warming up” to room temperature for at least 30 minutes before consumption.

Frequently Asked Questions

Q. Do I really need to age the egg whites overnight?

Yes! Aging the egg whites is a crucial step. It allows some of the moisture to evaporate, which creates a stronger, more stable meringue. This stability is what gives you those beautiful "feet" and prevents the shells from cracking in the oven.

Q. Why do we heat the sugar in the oven before adding it to the meringue?

Heating the granulated sugar and egg white powder for 5 minutes makes the sugar crystals "warm" and easier to dissolve into the egg whites. This technique leads to a much glossier, stiffer meringue that holds its shape perfectly during the macaronage process.

Q. What is the "Number 8" test?

This is the best way to tell if you have folded your batter enough. Lift your spatula and let the batter flow back into the bowl. If you can "draw" a figure 8 with the falling ribbon of batter without it breaking, your macaronage is complete. If it breaks, fold a few more times.

Share the Magic

If you make these Strawberry Lemonade Macarons, please tag me @SashaCakesChicago on Instagram and use the hashtag #SashaCakesChicago so I can see your beautiful creations! I can’t wait to see your pink and yellow swirls.

If you loved making this recipe, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.

Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨

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