Lemon-Violet Macarons (Lemon-Violet Buttercream Filling)

By Charlie

Published May 27, 2026

These French macarons filled with a lemon-violet buttercream are light and floral and perfectly for a spring or summer gathering.

Why This Recipe Works

  • This recipe uses a classic French macaron ratio of ingredients for the shells, ensuring a thin, crisp shell with a lightly chewy inside.
  • The flavor comes from the lemon-violet buttercream filling. The light citrus notes combine well with the soft floral presence of the violet from the crème de violette.
  • This recipe is inspired by the Lemon-Violet Macarons of the Epcot Food and Wine Festival.
Print Recipe

Lemon-Violet Macarons

Prep Time1 hour 10 minutes
Cook Time20 minutes
Servings: 24 macarons

Equipment

  • electric mixer
  • baking sheet
  • silicone mat or parchment paper for the baking sheet

Ingredients

Macaron Shells

  • 3 large egg whites, at room temperature (100g)
  • ½ cup granulated sugar (90g)
  • ¼ tsp cream of tartar
  • 2 dashes yellow food coloring (gel-based food coloring usually works best)
  • 1 cup almond flour, finely ground (100g)
  • ¾ cup + 2 tbsp powdered sugar (100g)

Lemon-Violet Buttercream Filling

  • ½ cup unsalted butter, softened (113g)
  • 2 cups powdered sugar (250g)
  • 1 tsp lemon juice
  • 1 tsp violet liqueur I like to use crème de violette

Instructions

Meringue

  • In a separate bowl, add the egg whites. Beat the egg whites with an electric mixer until they begin to foam.
  • Add the cream of tartar and the sugar and continue to beat until stiff peaks form.
  • Add the yellow food coloring and lightly mix until the color is evenly dispersed.

Macaronage

  • Sift the almond flour and powdered sugar into a medium bowl, discarding any pieces that do not sift.
  • Pour the flour and powdered sugar mixture into the egg white mixture. Use a spatula to fold the dry ingredients into the meringue. After about 10-15 folds, begin lightly pressing downward on the batter to remove any excess air. Stop folding when the batter falls from the spatula in a thick ribbon with the consistency of lava. It should be glossy with no visible lumps.

Piping

  • Add the batter to a piping bag and pipe 1 ½ – 2-inch rounds on a baking sheet.
  • Let the rounds sit for 45-60 minutes. They should appear slightly dry on the outside. Preheat the oven to 300F/150C about 10-15 minutes before the end of the resting period.

Baking

  • Bake the rounds at 300F/150C for 15-16 minutes. Allow the baked rounds to cool completely before attempting to remove them from the baking sheet.

Lemon-Violet Buttercream

  • Cream the butter using an electric mixer until light and fluffy.
  • Add the powdered sugar, lemon juice, and violet liqueur and beat until smooth and even.

Final Assembly

  • Add the buttercream to a piping bag and pipe about 2 tsp between each pair of macaron shells.
  • Refrigerate the macarons for two hours or more to allow the buttercream to solidify before serving.

Frequently Asked Questions

Why are my macarons wrinkly?

The most likely cause of a wrinkly or unsmooth macaron top is under-mixing at the macaronage stage. Do not be afraid to push down firmly on the batter as you mix. While mixing, when you lift the spatula the batter should fall from the spatula as a ribbon of lava which is quickly reabsorbed into the rest of the batter as it lands. If you notice that the ribbon form persists in the batter for more than a few seconds, you likely need to continue mixing the batter.

Why did my macarons crack?

Macaron cracking is likely caused by an oven temperature that is too high. If the meringue heats too rapidly, the steam rises through the center of the macaron and can form cracks. If you have an oven thermometer, use this to verify that your oven is actually set to 300F/150C. If not, adjust the oven temperature dial until the actual temperature on the thermometer reads 300F/150C. If the cracking persists, try lowering the oven temperature to 285F/140C.

Why did my macarons spread out so much?

Macaron spreading after piping likely occurs due to not beating the egg whites to stiff peaks or over-mixing at the macaronage stage. When beating the egg whites, periodically stop the mixer and invert the whisk to determine whether the mixture maintains a stiff peak when inverted. If the peak of the batter falls to one side when turned upside down, the egg whites are not yet to stiff peaks. This process can take 4-6 minutes of mixing. When folding and mixing during macaronage, be sure to frequently check the texture of the batter as it falls from the spatula and stop the process just as the macaron batter reaches the consistency of lava.

How do I know when the macarons are done baking?

The macarons should have smooth tops with visible feet at the base. While the macarons are baking, if you tap one of the shells, it should not move or wiggle at all. Another way to verify that they are finished baking is to attempt to remove one of the macarons from the baking sheet with a spatula. If the macaron sticks almost entirely to the sheet, then they are underbaked. The macarons should all release mostly cleanly after 1-2 minutes of cooling.

My lemon-violet buttercream is runny. What do I do?

The buttercream should remain in place after piping, but if it appears to be overly runny, try adding an additional 2-3 tbsp of powdered sugar at a time to the buttercream, mixing to combine, until you are left with a more solid filling for the macarons.

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