Bright, summery lemon rhubarb macarons with lemony cookies sandwiching lemon rhubarb buttercream and a dollop of rhubarb jam. Don't miss our Silpat Macaron Mat and Visa Gift Card giveaway too!

Nothing makes me happier than making a perfect batch of macarons. It took me over two years to understand how to make perfect macarons and all the tests were well worth the struggle.

After making batch after batch of failed macarons, I am here to tell you the true secrets to making the best macarons outside of France.

First, it takes patience. Real patience. You need to be patient with yourself. Allow yourself enough time to accurately measure how much of each ingredient you need.

Read through the instructions two or so times before you start anything, then read them through each time as you go through each step. By the end of making the macarons, you should basically have the recipe memorized from reading the instructions so often.

Be patient putting everything together. Stopping and ensuring you are doing everything just so. Most importantly, be patient mixing your batter for the lemon rhubarb macarons, carefully watching it to reach just the right consistency.

Second, always pay attention. Watch the consistency of your meringue. Watch as you mix your batter to get out the air in the meringue and that the batter reaches the perfect ribbon consistency that flows slow like lava.

Keep an eye on the temperature of the oven and how long you are baking the macarons. The timer is your best friend. One minute longer and you will end up with lemon rhubarb macarons with browned feet.

Last, but most certainly not least, use the right equipment. I prefer a silicone spatula that bends a lot at the end. It works the best to knock out the air in the meringue which is important to avoid hollow shells.

Use a kitchen scale for accuracy. I also recommend getting a good macaron baking mat.

I can’t recommend the Silpat macaron mat enough. They are the original creators of silicone baking mats and the only that use a fiberglass mesh which encourages even baking which is vital to perfect lemon rhubarb macarons and helps give it perfect feet all around the cookie.

The rings are perfectly spaces and just the right size for macarons (and can also be used as guides for other treats like whoopie pies). More importantly, unlike greasing a baking sheet, or using parchment paper, the macarons don’t spread as much and don’t unstick before it is fully cooked which also decreases the chance of hollow macarons.

These lemon rhubarb macarons are summer perfection. They burst with bright flavor and reminds me of a wonderful rhubarb lemonade on a hot summer day. It is hard to have just one!

The rhubarb jam adds a wonderful surprise inside each delicate cookie while the lemon adds an irresistible freshness. Be prepared to be asked to make these macarons regularly!

Enter to win your own Silpat Macaron Mat & $75 Visa Gift Card for ingredients!