Key lime macarons are filled with a key lime buttercream and key lime curd. Lots of key lime flavor packed into every naturally gluten-free macaron bite!
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.
To make these, you’ll need to whip up a batch of lime curd using this recipe. If you’re planning to make my fabulous Key Lime Tart, go ahead and double the batch of curd. If you do that, there will be plenty for 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.
Never made macarons?
For a primer on making macarons, head over to my Macaron 101 post. It details how to make macarons in the French and Italian methods, so you can pick your favorite. Being that I currently live in a rather humid climate, I use the Italian method most of the time. I have found that it’s a little more stable, and if I pre-mix my macaron flour, I know I always have the correct ratio of almond meal to powdered sugar. Either method works to make these key lime macarons though, so do what makes you happy.
A few details about the key lime macarons…
The cream of tartar helps to maintain the integrity of the shell with the addition of the lime zest. I wouldn’t recommend adding any more lime zest than listed in the recipe because it can make the shells heavy and hollow. Depending on the acidity of your particular limes, there’s a risk of this happening anyway, but I have only rarely had it occur – mostly when I skip the cream of tartar.
You will still get plenty of lime flavor in the key lime macarons from the filling. Only a few tablespoons of the curd go to flavor the buttercream, and the rest is dolloped in the center of each cookie like a nice little key lime surprise. I prefer to go this route instead of using just buttercream so the lime flavor is stronger. I don’t use just curd because the curd can be a little runny for macarons I like to package on their side. If you’d like, you can cook your curd a few minutes longer to make it very thick and try going the curd-only route, but it’s a little messier and you’ll have very thick leftover curd since the macaron recipe doesn’t use the entire batch of lime curd.
I hope you enjoy this recipe for key lime macarons! These bright little cookies are sure to make you smile!
Make the shells:
To make the filling:
Assemble the macarons: