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Key Lime Macarons Recipe

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★★★★

3.8 from 240 reviews

Delight in these zesty Key Lime Macarons, featuring delicate almond-based shells filled with a tangy and creamy key lime buttercream. Perfectly crispy on the outside and chewy inside, these macarons bring a refreshing citrus twist to a classic French dessert loved by many.

Ingredients

Scale

Macaron Shells

  • 1 cup almond flour (100g)
  • 1 cup powdered sugar (120g)
  • 2 large egg whites (about 60g)
  • 1/4 cup granulated sugar (50g)

Filling

  • 1/2 cup unsalted butter, softened (113g)
  • 3 tbsp key lime juice (45ml)
  • Zest of 1 key lime
  • 1 cup powdered sugar (120g) – additional for filling

Instructions

  1. Preheat the oven: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macaron shells.
  2. Whip egg whites: In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks develop, ensuring a glossy meringue.
  3. Mix dry ingredients: Sift the almond flour and powdered sugar together to remove lumps and ensure a smooth mixture. Gently fold the sifted dry ingredients into the whipped egg whites, taking care not to deflate the meringue, until fully combined.
  4. Pipe the shells: Transfer the batter into a piping bag and pipe small, evenly sized circles onto the prepared baking sheets, spacing them appropriately to allow for expansion.
  5. Rest the shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until they develop a dry, firm skin on the surface. This step is crucial to achieve the characteristic macaron texture.
  6. Bake: Bake the macarons in the preheated oven for 15 to 20 minutes. Once done, remove and let them cool completely on the baking sheets before carefully peeling them off.
  7. Prepare the filling: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, key lime juice, and key lime zest while continuing to beat until the mixture is light, fluffy, and well-blended.
  8. Assemble the macarons: Pair matching macaron shells and pipe or spread a generous amount of the key lime buttercream filling onto one shell before sandwiching it with its partner.

Notes

  • Allow macarons to rest properly before baking to form a skin; this prevents cracking and helps develop their signature smooth tops.
  • Use aged egg whites at room temperature for better meringue stability and volume.
  • Sift dry ingredients carefully to avoid lumps and achieve a smooth batter.
  • The filling can be adjusted for tartness by varying the amount of key lime juice.
  • Store macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Ensure the butter is softened to room temperature for an easier cream process.

Keywords: Key Lime Macarons, French Macarons, citrus dessert, almond flour macarons, key lime buttercream, gluten free dessert

Find it online: https://foodiecara.com/key-lime-macarons-recipe/