A sweet and tart lemonade buttercream that's perfect sandwiched between a batch of summer macarons. Pair this easy macaron filling with a bright yellow shell!
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If you're looking for a unique summer macaron filling recipe, this is one for you! The lemonade buttercream is made with powdered lemonade mix, which gives your macarons a super tart and sweet combo.
Not only is this a great flavor for the summer months, but it could also be used for a kid's birthday or a pool party.
Don't forget to check out my blueberry lemonade macarons if you love this recipe.
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What You'll Learn In This Recipe
- How to make the buttercream filling light and fluffy.
- The most important ingredient to make the lemonade filling perfectly tart.
- Storage instructions for making the buttercream ahead of time.
If you enjoy baking macarons, don't forget to sign up for a free e-book with my top macaron filling recipes of all time!
Ingredients You Need
- Unsalted butter: Always make sure your butter has softened to room temperature before making this filling recipe. If you use salted butter, taste before adding in additional salt.
- Confectioners' sugar: Sift the confectioners' sugar for the best (smooth) texture.
- Powdered lemonade mix: This is the secret ingredient for really delicious lemonade macarons. It gives the filling a tart but super delicious taste - just like actual lemonade!
- Heavy cream: This ingredient helps to thin out the macaron filling to make it easier to pipe. You can substitute the heavy cream with half and half or whole milk if needed.
- Fine sea salt: I prefer to use fine sea salt over kosher salt as it distributes better throughout the filling.
How To Make This Recipe
To make lemonade macaron filling, you just need a few minutes. Here's what to do:
1. Beat the butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy.
2. Add the confectioners' sugar and powdered lemonade then mix on medium-low speed until combined. Next, add in heavy cream and fine sea salt.
3. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
4. Match up the macaron shells so they are paired with a similar size/shaped shell. Pipe the filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching macaron on top of the filling.
Expert Tips
- Storage: This lemonade buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 1 month as long as the heavy cream is fresh.
- If the buttercream is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
- If you live in a warm environment, the buttercream may become thin during the whipping process. Allow the buttercream to chill slightly in the refrigerator before piping.
- I prefer to pipe 1 teaspoon (about 5 - 8 grams) of lemonade buttercream filling sandwiched between two macaron shells.
Recipe FAQs
No, unfortunately, because of the heavy cream, this lemonade filling must stay refrigerated until you are ready to serve the macarons.
You can check out my shelf stable macaron filling recipe if you need a filling that's safe to stay at room temperature.
To serve the macarons, remove them from the refrigerator and allow them to come up to room temperature. Once at room temperature, dig in and enjoy!
I would suggest using powdered lemonade mix (not lemonade in liquid form). Not only will the flavor be more potent, but the excess liquid could ruin the texture of the buttercream.
More Macaron Filling Recipes
Need more macaron filling ideas? Grab a copy of my digital cookbook, Flavorful Fillings: 100+ Macaron Fillings To Satisfy Your Cravings. Or, check out these recipes:
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Lemonade Macaron Filling
Equipment
- stand or electric hand mixer
- piping bag
Ingredients
- 12 tablespoons unsalted butter softened to room temperature
- 2 ½ cups confectioners' sugar measured then sifted
- 2 tablespoons powdered lemonade mix
- 2 tablespoons heavy cream
- ¼ teaspoon fine sea salt
Instructions
- Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar and powdered lemonade; mix on medium-low speed until combined.
- Add heavy cream and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Match up macaron shells so they are paired with a similar size/shaped shell. Pipe filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching macaron on top of the filling.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
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