Description
These Key Lime Macarons are delicate, chewy French-style cookies filled with a tangy and creamy key lime buttercream. Perfect for citrus lovers, they blend the nutty almond meringue shells with a zesty lime filling for a refreshing dessert treat that is both gluten-free and vegetarian.
Ingredients
Scale
For the shells:
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground and sifted)
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Green gel food coloring (optional)
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- Pinch of salt
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats to ensure the macarons don’t stick and bake evenly.
- Make the dry mixture: In a food processor, pulse together powdered sugar and almond flour until very fine, then sift the mixture into a bowl discarding any large bits for a smooth shell texture.
- Whip egg whites: In a separate large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add green gel food coloring if using and mix gently for a subtle tint.
- Fold in dry ingredients: Carefully fold the almond mixture into the meringue in batches using a spatula. Mix until the batter flows like lava and forms a ribbon when lifted—this consistency is key for perfect macarons.
- Pipe the shells: Transfer batter to a piping bag with a round tip and pipe small rounds about 1 1/2 inches in diameter onto prepared sheets. Tap sheets firmly on the counter to pop air bubbles.
- Rest shells: Let the piped batter rest at room temperature for 30 to 60 minutes until they develop a skin and are no longer sticky to touch, which prevents cracking during baking.
- Bake shells: Preheat oven to 300°F (150°C). Bake one tray at a time for 14 to 16 minutes, rotating halfway through for even baking. Remove and cool completely before removing from the baking sheets.
- Prepare filling: Beat softened butter until smooth. Add powdered sugar, key lime juice, zest, and salt, then beat until creamy and fluffy, creating a bright, tangy buttercream.
- Assemble macarons: Pipe the filling onto half of the cooled shells and gently sandwich with the remaining shells. Refrigerate for at least 24 hours before serving to allow flavors to meld and textures to perfect.
Notes
- Macarons are sensitive to humidity; avoid making them on very damp days to prevent issues with drying and rising.
- If you can’t find key limes, fresh lime juice is a good substitute for the filling.
- You can freeze the baked shells and fill them later for convenience.
