Description
Delight in these delicate and tangy Key Lime Macarons that combine the sweet almond meringue shells with a zesty key lime buttercream filling. Perfectly crisp on the outside and chewy inside, these macarons are the ideal treat for citrus lovers looking for an elegant dessert that’s as refreshing as it is beautiful.
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 (approx. ½ cup, to balance filling sweetness if needed)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to ensure the macarons do not stick and bake evenly.
- Sift dry ingredients: Sift the powdered sugar and almond flour together twice to achieve a very fine and smooth texture, essential for the delicate macaron shells.
- Make meringue: Whip the aged egg whites until frothy. Gradually add the granulated sugar while continuing to beat, until stiff peaks form, creating a glossy meringue base.
- Fold dry ingredients: Gently fold the sifted dry mixture into the meringue, taking care not to deflate it. Continue folding until the batter reaches a smooth, lava-like consistency that flows slowly off the spatula.
- Pipe macaron shells: Transfer the batter to a piping bag and pipe small, uniform circles onto the prepared baking sheet. Tap the sheet gently on the counter to release any air bubbles.
- Bake shells: Bake for 15-20 minutes until the macarons develop their characteristic “feet” and remain pale in color. Remove from oven and allow the shells to cool completely on the baking sheet before handling.
- Prepare filling: Beat the softened butter until fluffy, then gradually add powdered sugar and the fresh key lime juice. Adjust sweetness and consistency as needed to achieve a smooth buttercream suitable for piping.
- Assemble macarons: Pipe the key lime buttercream filling onto the flat side of half the macaron shells, then sandwich with the remaining shells, gently pressing together to form delicate, filled macarons.
Notes
- Aging egg whites (letting them sit covered at room temperature for 24 hours) helps achieve better meringue stability.
- Make sure to sift dry ingredients thoroughly to avoid lumpy shells.
- Be gentle when folding batter to maintain airiness but reach the correct batter consistency.
- Let shells cool completely before filling to prevent melting the buttercream.
- Optional: Add food coloring to the batter for a festive look, but avoid overmixing which can deflate the batter.
