Key Lime Macarons Recipe
Key Lime Macarons Recipe – tangy and sweet French macarons, that melt in your mouth, filled with lime curd and loaded with fresh flavor.
This Key Lime Macarons Recipe is one of my newest creations. In fact I used key limes here. Limes and key limes are interchangeable, the flavor is the same to me. Key limes are smaller, cuter and have seeds inside.
I’ve been experimenting a lot with French macaron recipes lately.
These delicate, chewy and sweet little cookies are so addicting and fun to make. And the times, when recipes fail – it happens once in a while, I don’t even get upset anymore, I just make them again.
I made these lime macarons using my original French macarons recipe a couple of months back, I changed my basic macaron recipe a little bit recently and I’ll share it with you soon.
So how do you make macarons, that look good, taste great and have no hollows? Tough question. Sometimes, all you need is luck, skill and motivation is not enough.
- As I’ve shared in previous macaron recipes here on the blog, every little detail is important.
- I suggest that you use a kitchen scale and carefully measure the ingredients. This is very important. Excessive moisture from the egg whites can ruin macarons.
- Each recipe (method) calls for a specific amount of almond flour, powdered sugar, granulated sugar and egg whites. All ingredients in this lime macarons recipe are in grams. I used to give measurements in cups, but I’m not going to do it anymore. The reason why? It is very easy to overmeasure, when using cups.
- Read the recipe you are planning to use. Get all your ingredients ready. They need to be at room temperature.
- I recommend that you follow the recipe that you decide to use, but also “feel the batter”… I know it sounds weird, but if the batter is not the right consistency, macarons will most likely have issues.
- The least problematic issue, that you can easily fix is – macarons are hollow. Once you fill them and let them mature in an air-tight container in the fridge for 24 hours, the inside of the shells will soften and hollows will most likely (almost always) get filled.
- It you don’t do the macaronage correctly – batter is too thick, too much air or too thin, macarons will have various issues like cracking, no feet, feet that spread.
- You may have heard that the batter needs to be a “lava like consistency”. I’ve also heard that it needs to flow like the ice cream from McDonalds… Really? What does this mean? Thin enough to flow on its own. When you scoop the batter with a spatula, try to write the number 8, and the batter should not break while you do it. If it does, you need to mix a little more.
I’m planning to write a post about all the issues I’ve encountered when baking French macarons, so stay tuned.
Back on these fresh and tangy lime macarons, or to be more specific – key lime macarons.
What filling should you use for key lime macarons? I chose to fill these with the most delicious homemade lime curd. But you can use lime buttercream if you’d like. I prefect the lime curd macaron filling as you may have guessed.
These macarons are inspired by summer, but honestly you can make them year round, since limes (key limes) are available year round.
Filling these key lime macarons with key lime curd makes them perfect!
Key Lime Macarons Recipe - tangy and sweet French macarons, that melt in your mouth, filled with lime curd and loaded with fresh flavor.
- 60 grams egg whites
- 50 grams granulated sugar
- 70 grams almond flour
- 120 grams powdered sugar
- green gel food coloring, use a toothpick to color the batter
Line 2 baking sheets with parchment paper or silicone macaron baking mats.
Bring all ingredients wo room temperature.
Combine powdered sugar and almond flour and pulse in a food processor for 30 seconds. Sift through a sieve in a bowl. You can do this a couple of times. Discard the larger almond meal pieces.
Place 2 egg whites in a large bowl and beat until foamy. Gradually add the sugar then increase to high speed. Beat for 2-3 min or until stiff peaks form.
Add powdered sugar/almond mixture and fold with spatula from the bottom of the bowl upward then press the flat side of your spatula through the middle. Once all the dry ingredients are incorporated, add gel food coloring.Use a toothpick to add a little to color the batter to the desired color. Repeat the folding until batter gets to "lava like consistency" (floats like lava, like the ice cream from McDonalds, you can write the figure 8 without the dough breaking).
Fill a pastry bag with the batter. You need Wilton 1A tip, or you can just cut off the tip of the bag.
Pipe 1-inch round macarons onto the baking sheets. Tap a few times on the counter, to release the air. Let them dry for at least 30 minutes at room temperature, until they are not sticky to the touch.
While cookies are resting, preheat oven to 325 F. Rack should be in the middle, or slightly lower than the middle, but not higher. I do not use convection oven.
Bake macarons for 12-13 minutes. If you feel like they are starting to brown, lower the temperature to 300-285 and bake for 1-3 minutes longer.
Let macarons cool for 10-15 min at room temperature. Remove from the trays and fill with lime curd.
Store in an air-tight container in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition does not include the lime curd.