Description
Delight in these delicate Key Lime Macarons featuring crisp almond meringue shells with a tangy, creamy key lime buttercream filling. Perfectly balanced with a subtle citrus tang, these macarons bring a refreshing twist to a classic French dessert, ideal for special occasions or an elegant treat.
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 unsalted butter (softened)
- ½ cup fresh key lime juice
- 1 ¾ cups powdered sugar (assumed to ensure proper sweetness and texture for filling, to match shells)
Instructions
- Preheat and Prepare: Preheat your 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 achieve a smooth, fine mixture, which helps create the perfect macaron texture.
- Whip Egg Whites: Beat the aged egg whites until frothy, then gradually add the granulated sugar while whipping until stiff peaks form, creating a stable meringue base.
- Fold Mixture: Gently fold the dry ingredients into the meringue using a spatula until the batter has a lava-like consistency, careful not to overmix to retain airiness.
- Pipe Shells: Pipe small, uniform circles onto the prepared baking sheet and tap the tray to remove any trapped air bubbles. Allow shells to rest if desired for a skin to form.
- Bake Shells: Bake the shells in the preheated oven for 15-20 minutes, until they develop feet and remain pale in color. Cool completely before handling to prevent breakage.
- Make Filling: Beat softened unsalted butter until creamy, then mix in powdered sugar and fresh key lime juice until smooth and fluffy, forming a tangy buttercream suitable for piping.
- Assemble Macarons: Pipe the key lime buttercream filling onto the flat side of half the macaron shells, then sandwich with the remaining shells to complete each macaron.
Notes
- For best results, use aged egg whites that have been left at room temperature for 24-48 hours; this helps achieve better meringue stability.
- Optional food coloring can be added to the batter or filling to enhance visual appeal, but is not necessary.
- Allow macaron shells to cool completely before adding filling to prevent melting or sogginess.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- Ensure you sift powdered sugar and almond flour thoroughly to avoid any lumps for a smooth texture.
- The key lime juice adds natural acidity, balancing sweetness for a refreshing flavor.
