These macarons were made in the same batch as the chocolate ones. They were not as chewy as the chocolate macarons, probably because they’d dried out a little since they were baked.
The lemon buttercream filling was made with Italian meringue, some freshly squeezed lemon juice and small cubes of softened butter. The resulting buttercream was light, smooth and delightfully tangy, but it tasted more buttery than I’d expected. I’d used only 3/4 the amount of butter called for in the recipe.