Description
Delight in these vibrant and tangy Key Lime Macarons, featuring crisp almond meringue shells filled with a luscious key lime buttercream. Perfectly balanced with a citrusy punch and delicate texture, these macarons make a sophisticated treat for any occasion.
Ingredients
Scale
Macaron Shells
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites (aged)
- ¼ cup granulated sugar
- Food coloring (optional)
Key Lime Buttercream Filling
- ½ cup unsalted butter (softened)
- ½ cup fresh key lime juice
- Additional powdered sugar (approximately ½ cup, to balance citrus acidity)
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together twice to achieve a very fine and smooth mixture essential for perfect macaron shells.
- Whip Egg Whites: Beat the aged egg whites until frothy, then gradually add granulated sugar while continuing to whip until stiff peaks form, creating a stable meringue.
- Fold Mixtures: Gently fold the sifted almond flour and powdered sugar mixture into the meringue until the batter flows like lava, ensuring proper texture without deflating the meringue.
- Pipe Macarons: Pipe small circles of batter onto the lined baking sheet. Tap the sheet firmly on the counter to release any trapped air bubbles.
- Bake: Bake the macarons for 15-20 minutes until they develop characteristic “feet” and remain pale in color. Let them cool completely on the baking sheet.
- Prepare Filling: Beat the softened butter until creamy, then gradually mix in powdered sugar and fresh key lime juice until smooth and fluffy, adjusting sweetness to balance the tartness.
- Assemble: Pipe the key lime buttercream onto half of the cooled macaron shells and sandwich together with the remaining shells to complete your Key Lime Macarons.
Notes
- For best results, age your egg whites by separating them and leaving them uncovered in the fridge for 24-48 hours to improve meringue stability.
- If the key lime juice is too tart, adjust sweetness in the buttercream by adding more powdered sugar as needed.
- Use gel food coloring if you wish to add a light pastel green hue to your shells without affecting the batter consistency.
- Ensure the macarons cool completely before filling to prevent melting of the buttercream.
- Store macarons in an airtight container in the refrigerator and allow them to reach room temperature before serving for the best texture.
