Zesty Key Lime Macarons Recipe
Prep Time:
1 hour, 40 minutes
Cook Time:
10 minutes
Servings:
24 Macarons
Ingredients
  • 3 large egg yolks
  • 1 large egg
  • ⅔ cup granulated sugar
  • ½ cup key lime juice
  • Zest of 1 small lime
  • ⅛ teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 1 ¼ cups super fine blanched almond flour
  • 1 ¾ cups confectioners' sugar
  • 3 large egg whites, room temperature
  • ½ cup granulated sugar
  • Green food coloring, as desired
Directions
  1. Prepare the filling: In a small pot, whisk to combine the egg yolks, whole egg, sugar, key lime juice, zest, and salt.
  2. Cook over medium heat, whisking constantly, until mixture thickens and starts to bubble up. Remove from heat.
  3. Add butter and whisk until melted.
  4. Transfer the filling to a small bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 1 hour or until thickened and cold.
  5. Prepare the macarons: Line two rimmed baking sheets with parchment paper.
  6. Preheat the oven to 325 F.
  7. In a medium bowl, sift to combine almond flour and confectioners' sugar; set aside.
  8. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until frothy.
  9. Add sugar and whip to soft peaks.
  10. Add food coloring to reach desired shade of green, then whip to medium peaks.
  11. Pour almond flour mixture over meringue. Fold with a rubber spatula until mixture reaches a lava-like consistency.
  12. Prepare a large piping bag with a medium round tip. If desired, draw a few lines of food coloring inside the bag.
  13. Fill the bag with the macaron batter.
  14. Pipe 1 ½-inch rounds of batter onto the prepared baking sheets, spacing them at least ½-inch apart.
  15. Bake for 10 to 12 minutes, until the macarons release from the baking sheet and are firm to the touch (but still soft in the center). Set aside to cool completely.
  16. When the macarons are cool and the filling is chilled, transfer key lime curd to a small piping bag.
  17. Turn half of the macarons upside down and pipe filling over the surface, leaving a small border around the edges. Place the remaining macarons on top of the piped ones, forming whole macarons.
  18. If desired, dust the macarons with confectioners' sugar and additional lime zest before serving.