Vanilla Lemon Macaroon with Lemon Buttercream Filling

Prep Time: 30 min
Baking Time: 15 min
Servings: 30

Additional Info

  • Ingredients
    140gFinely ground almonds (sifted)
    150gIcing sugar
    110gEgg whites (about 3 egg whites)
    40gCaster sugar
    A pinch of Cream of Tartar
    A few drops of Vanilla essence
    For the Lemon Buttercream filling
    75gSCS® Unsalted Butter (at room temperature)
    125gIcing sugar
    2 tbspLemon juice
    1 tbspLemon zest
    1 tspVanilla essence
    For the Raspberry Buttercream filling
    75gSCS® Unsalted Butter (at room temperature)
    125gIcing sugar
    4 tbspRaspberry purée
    1 tspVanilla essence
  • Directions
    1. Preheat oven to 180°C.
    2. Sift almonds and icing sugar together and remove the bigger pieces of almonds.
    3. In a pastry mixer, beat egg whites, sugar and cream of tartar until stiff peaks forms. Add vanilla essence to the meringue and fold in the almond icing sugar mixture. Mix until a thick paste forms.
    4. Fit a piping bag with a round tip (about 1cm). Fill half of the bag with the meringue mixture. On a silicon baking sheet line tray, pipe the meringue in small batches, about 1.5cm wide with double the amount of spacing between each portion. Tap the baking tray a few times on the work top and leave meringue to dry out for 45mins at room temperature.
    5. When a crust forms on the meringue, bake in oven for 10-12 mins until macaroons have risen and spread slightly. Cool macaroons completely before removing from tray.
    6. Beat butter with icing sugar in a pastry mixer until light and fluffy. Add lemon juice, lemon zest and vanilla extract.
    7. Repeat step 6 for Raspberry Buttercream fillings adding the raspberry purée instead of the lemon juice and zest.
    8. Mix well and fill half of a piping bag with a round tip. Repeat until all macaroons are used up and chill the macaroons overnight for a better flavour.

Baking Tips

  • Better raising yeast

    A teaspoon of sugar mixed with your yeast and water makes it raise better. Even if you are making bread you can use some sugar. Never mix salt directly with the yeast and water mixture as the salt kills the raising action.

  • About SCS

    SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.


    The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.


    SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.


    With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.