Recipes and Cooking Lemon Macarons with Cranberry-Mascarpone Filling Yes, it¿s possible to make a lemon macaron recipe at home! This fruity French dessert recipe will walk you through the process of baking the macarons and piping on the cranberry-mascarpone cream filling recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Stand Time: 30 mins Bake Time: 9 mins Total Time: 40 mins Servings: 12 Yield: 12 sandwich cookies Jump to Nutrition Facts Ingredients 1 ½ cup finely ground almonds 1 ¼ cup powdered sugar 3 egg whites ½ teaspoon vanilla ¼ teaspoon salt ¼ cup granulated sugar 1 teaspoon finely shredded lemon peel 1 Recipe Cranberry-Mascarpone Filling Cranberry-Mascarpone Filling ¼ cup mascarpone cheese or cream cheese, softened 1 tablespoon butter, softened 1 tablespoon honey 1 cup powdered sugar 2 tablespoon dried cranberries or cherries, finely snipped ½ teaspoon finely shredded lemon peel Few drops red food coloring 2 teaspoon lemon juice Directions Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds and powdered sugar; set aside. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in almond mixture and lemon peel. Using a large pastry bag fitted with a 1/2-inch round tip, pipe mixture into 2-inch flat circles onto prepared cookie sheets, leaving 1 inch between circles. Let stand for 30 minutes before baking. Preheat oven to 325°F. Bake, one sheet at a time, for 9 to 10 minutes or until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off parchment paper. Spread Cranberry-Mascarpone Filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Cranberry-Mascarpone Filling In a medium mixing bowl beat mascarpone cheese, butter, and honey with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. Stir in dried cranberries and lemon peel. Stir in enough food coloring to tint the filling pink. Stir in enough lemon juice to reach spreading consistency. Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill cookies as directed in Step 5. (You may store any leftover filled cookies in the refrigerator, but they will soften and be less crisp.) Rate it Print Nutrition Facts (per serving) 216 Calories 9g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 216 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 74mg 3% Total Carbohydrate 32g 12% Total Sugars 29g Protein 4g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 101mg 2% Folate, total 8.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.