Our Recipes, re-invented from cooking shows
Key Lime Pie Macarons
Prep. Time:
Baking Time:
Total Time:
2 hours (including rest time)
15 mins
2 hours 15 mins
Serves:
Makes 20-24 sandwiched macaron cookies
An American twist on the French classic - easier technique, familiar flavors.
Pro Tips for Success
Humidity Help: On humid days, add 5-10 minutes to resting time or use a dehumidifier in your kitchen.
Measuring Matters: Use a kitchen scale for dry ingredients - it's the #1 factor for consistent results.
Oven Know-How: Every oven runs differently. Use an oven thermometer and adjust temperature by 10-15°F if needed.
Color Confidence: Start with less food coloring - you can always add more, but you can't take it out.
Make-Ahead Magic: Unfilled shells freeze beautifully for up to 2 months. Filled macarons keep 1 week refrigerated.
Troubleshooting Guide
Storage & ServingStorage: Keep assembled macarons refrigerated in airtight container up to 1 week. Bring to room temperature 15 minutes before serving.
Freezing: Wrap assembled macarons individually and freeze up to 1 month.
Serving: These taste best after 24-48 hours when shells have softened and flavors have melded.
Presentation: Arrange on a tiered stand or in clear gift boxes for an elegant presentation.
This recipe transforms the classic French macaron into an accessible American treat that captures the essence of Key lime pie in every bite. The cream cheese filling adds richness while the lime provides that perfect sweet-tart balance that makes these irresistible.
Ingredients
MACARONS
1 cup (100g) super-fine almond flour
1¾ cups (180g) powdered sugar
2½ large egg whites (75g), room temperature for 2+ hours
¼ cup (55g) granulated sugar
2 tablespoons fresh Key lime juice (or regular lime)
Zest of 3 Key limes (or 2 regular limes)
½ teaspoon vanilla extract
3-4 drops neon green gel food coloring
1-2 drops yellow gel food coloring
KEY LIME CREAM CHEESE FILLING:
4 oz cream cheese, softened
¼ cup (30g) powdered sugar
3 tablespoons Key lime juice
1 tablespoon Key lime zest
2 tablespoons heavy cream
Pinch of salt
2 tablespoons graham cracker crumbs (optional, for texture)
Instructions
PREP:
Line two large baking sheets with parchment paper
Trace 1½-inch circles 2 inches apart using a template (optional but helpful)
Flip parchment over so pencil marks are underneath
MACARONS:
Sift dry ingredients: Combine almond flour and powdered sugar in a food processor. Pulse 10 times, then sift through fine-mesh strainer twice. Mix in lime zest.
Perfect meringue: In a spotlessly clean bowl, whisk egg whites until foamy. Gradually add granulated sugar and whisk to stiff, glossy peaks that hold their shape when lifted.
Add flavor: Gently fold in lime juice, vanilla, and food coloring until evenly distributed.
Macaronage technique: Add ⅓ of almond flour mixture to meringue. Using a rubber spatula, fold by scooping under, then pressing mixture against bowl sides. Repeat with remaining flour mixture in two additions.
Test the flow: Batter should flow like thick ribbon and disappear back into itself within 8-10 seconds. If too thick, fold 2-3 more times.
SHAPE AND REST:
Pipe shells: Transfer to piping bag with ½-inch round tip. Pipe straight down onto circles, releasing pressure before lifting.
Release bubbles: Firmly tap baking sheets on counter 3-5 times. Pop any visible bubbles with a toothpick.
Form skin: Let sit 30-45 minutes until shells feel dry and don't stick to gentle touch.
BAKE
Oven prep: Preheat to 300°F (convection) or 315°F (regular). Position racks in upper and lower thirds.
Bake: One sheet at a time, 14-16 minutes, rotating halfway through. Shells should have "feet" and not wiggle when gently touched.
Cool completely on baking sheets before removing.
KEY LIME CREAM CHEESE FILLING:
Whip base: Beat cream cheese until light and fluffy (2-3 minutes)
Add sweetness: Beat in powdered sugar until smooth
Brighten: Mix in lime juice, zest, cream, and salt until well combined
Texture boost: Fold in graham cracker crumbs if using
Chill: Refrigerate 30 minutes until pipeable
ASSEMBLY:
Match pairs: Sort shells by size and pair similar ones together
Fill generously: Pipe filling onto flat side of one shell, leaving small border
Sandwich gently: Top with matching shell, pressing until filling just reaches edges
Develop flavor: Refrigerate in airtight container 24-48 hours before serving
