It’s time for another key lime recipe!!! *The crowd goes wild!* This is pretty exciting though, because it’s a recipe for macarons, and you always need a new macaron recipe, and it involves key limes, delicious, AND since I didn’t add any graham crackers or toppings, the macarons are gloriously naturally gluten free and the key lime shines through like no other. Yum.
They’re also very easy to make if you’re already in the kitchen making my fabulous Key Lime Tart, because you use the very same key lime curd from the tart to fill the macarons and flavor the filling. So you can have tart and macarons, and an instant party. Because if you invite people over and casually mention you will be serving tart and macarons, they will come. Don’t forget to put the tea on.
Normally I’d wax poetic here about how good the macarons are with their key lime curd Swiss buttercream and key lime curd filling, but it’s a quiet, overcast Wednesday afternoon here in Godmotherland, one perfect for a few quiet moments to savor a glass of chocolate milk before getting back to work while A naps since I don’t have anymore key lime macarons. So I’ll leave you here with the recipe, and a smile, because key lime macarons are a bit of sunshine, even on a stormy summer day.
- 150 g almond flour
- 150 g powdered/confectioner's sugar
- 150 g granulated sugar
- 30 g water
- 110 g egg whites, divided
- ½ tsp key lime zest
- ⅛ tsp cream of tartar
- gel color, optional
- ½ cup key lime curd
- ½ cup granulated sugar
- 2 egg whites
- 12 tbsp unsalted butter, softened
- Sift together the almond flour and confectioner's sugar into a mixing bowl. Top with 55 g egg whites and the key lime zest. Do not mix.
- In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites and the cream of tartar.
- In a small saucepan, combine the granulated sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture up to soft ball stage (235 F/112 C) over medium high heat. When it is about 5 degrees away from the soft ball stage, start whisking your egg whites on medium speed until frothy. Once the sugar has reached soft ball stage, immediately remove from the heat, increase your mixer speed to high, and carefully drizzle in the sugar syrup, avoiding the sides of your bowl as much as possible. Continue whisking until you've reached a soft peak.
- Dump in the almond meal mixture (and a drop or two of color if using) and fold it into the egg whites until the mixture is homogeneous and looks like slow moving lava. Be careful not to over mix.
- Place the mixture into a piping bag fitted with a round tip and pipe onto parchment paper or silicone mat lined baking sheets.
- Heat your oven to 300 F.
- Bake the sheets one at a time for 15-17 minutes until the shells easily lift off the parchment but aren't colored around the edges. Remove from the oven and allow to cool completely before filling.
- For instructions to make the key lime curd, click the link in the ingredients list to go to my key lime tart post.
- Make the buttercream by placing your egg whites and sugar in a double boiler, or in the clean bowl of your stand mixer over a saucepan filled with a few inches of water (just not enough to touch the bowl). Set over medium heat and stir constantly until the sugar has dissolved into the egg whites. Remove the egg white/sugar mixture immediately and pour into a mixing bowl or set into your stand mixer fitted with the whisk attachment.
- Whisk on high speed until the mixture turns white, then add the butter 1 tbsp at a time. Add 2 tbsp of the key lime curd for flavor.
- Line up coordinating macaron shells and pipe a circle of Swiss buttercream around the inside of the first shell, then pipe a bit of key lime curd into the center of the circle. Place the second macaron shell on top. Repeat for all cookies.
- Store in an airtight container in the refrigerator for 24 hours to rest. Remove 20 minutes before serving.