Description
These Key Lime Macarons are delicate French cookies with a crisp shell, chewy interior, and a tangy key lime buttercream filling. Lightly sweetened with powdered sugar and almond flour, they are perfected with a fresh and zesty key lime juice-filled buttercream that adds a burst of citrus flavor, making them an elegant and refreshing treat.
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 fresh key lime juice
- ½ cup unsalted butter (softened)
- Additional powdered sugar (mixed into butter in step 7)
Instructions
- Preheat and Prepare: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper to ensure cookies do not stick.
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together twice to obtain a smooth, lump-free mixture which is essential for smooth macaron shells.
- Whip Egg Whites: Beat the aged egg whites until frothy, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, creating the meringue base for the shells.
- Fold Batter: Gently fold the dry mixture into the meringue carefully until the batter achieves a lava-like, flowing consistency that will pipe well without deflating.
- Pipe and Tap: Pipe small, even circles onto the prepared baking sheet. Tap the tray against the counter to release any trapped air bubbles, promoting even baking and smooth shells.
- Bake Shells: Bake the macarons in the preheated oven for 15-20 minutes until they have formed feet (the ruffled edges) but remain pale in color. Let cool completely on the sheet before handling to prevent cracking.
- Prepare Filling and Assemble: Beat the softened butter then gradually mix in powdered sugar and key lime juice to make a smooth, tangy buttercream filling. Pipe the filling onto half of the macaron shells and sandwich with the remaining shells to complete your macaron treats.
Notes
- Using aged egg whites helps to achieve better meringue stability.
- Sifting the dry ingredients twice ensures a fine texture for smooth shells.
- Do not overmix or undermix the batter; the lava-like consistency is key.
- Allow the macarons to cool completely before filling to prevent melting or sogginess.
- Food coloring is optional depending on desired presentation.
- Store macarons in an airtight container in the refrigerator and bring to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
