Description
Delight in these vibrant and tangy Key Lime Macarons, featuring crisp almond shells with a luscious, creamy key lime buttercream filling. Perfectly balanced with a hint of citrus and a melt-in-your-mouth texture, these elegant treats are ideal for special occasions or a sophisticated dessert.
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 (amount included above, adjust if needed for filling consistency)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together twice to create a fine, smooth mixture free of lumps, which is essential for the smooth texture of the macaron shells.
- Whip Egg Whites: Beat the aged egg whites until frothy, then gradually add the granulated sugar while continuing to beat until stiff peaks form. This meringue provides the structure and lightness for the shells.
- Combine Mixtures: Gently fold the sifted powdered sugar and almond flour mixture into the whipped egg whites. Fold carefully until the batter flows like lava, ensuring not to overmix to maintain aeration.
- Pipe the Shells: Using a piping bag, pipe small, uniform circles onto the prepared baking sheet. Tap the baking sheet against the counter to eliminate air bubbles and help the shells settle evenly.
- Bake the Shells: Bake for 15-20 minutes until the macarons develop characteristic “feet” but remain pale in color. Allow them to cool completely on the baking sheet before removing.
- Prepare Filling: Beat the softened unsalted butter until creamy. Gradually fold in powdered sugar and fresh key lime juice, mixing until smooth and fluffy to create the key lime buttercream.
- Assemble the Macarons: Pipe the buttercream filling onto the flat side of half the macaron shells. Gently sandwich with the remaining shells, pressing lightly to spread the filling evenly.
Notes
- Use aged egg whites (left uncovered in the fridge for 24-48 hours) to achieve better meringue stability.
- Sifting the dry ingredients twice is crucial for preventing lumps and ensuring smooth shells.
- Be careful not to overmix the batter during folding to prevent deflating the meringue.
- Let the piped shells rest for 20-40 minutes before baking to form a skin, which helps develop feet.
- For a more intense lime flavor, zest fresh key limes into the buttercream.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Bring macarons to room temperature before serving for best texture and flavor.
