Print

Key Lime Macarons

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate key lime macarons with a creamy buttercream filling that capture the essence of summer.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup key lime juice
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar (for filling)
  • Zest of 2 limes

Instructions

  1. Preheat the oven to 300°F (150°C) and prepare your baking sheets by lining them with parchment paper.
  2. Sift the almond flour and powdered sugar together, ensuring they’re well mixed and free of lumps.
  3. Whip the egg whites along with the cream of tartar until soft peaks form. Slowly add in the granulated sugar, continuing to beat until you achieve stiff peaks.
  4. Combine the almond flour mixture into the whipped egg whites, taking care to maintain the airiness of the mixture.
  5. Pipe the combined mixture to a piping bag and carefully pipe small circles onto the prepared baking sheets.
  6. Let the piped macarons sit for about 30 minutes, allowing them to form a skin on the surface.
  7. Bake the macarons in the preheated oven for 18-20 minutes. After baking, let them cool completely on the baking sheets.
  8. Prepare the filling by beating the softened butter and key lime juice together. Gradually add powdered sugar until the mixture is smooth and creamy. Stir in the freshly grated lime zest.
  9. Pipe the lime buttercream filling onto half of the macarons, then sandwich them with the other half.
  10. For best flavor, allow the assembled macarons to sit for a few hours or overnight before serving.

Notes

Store macarons in an airtight container in the refrigerator for up to a week; freeze for longer storage.

Nutrition

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

Scroll to Top