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 res...
Read more
Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.
Want us to create a simpler version? Leave your email and we'll notify you when it's ready!
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)
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
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
Comments, or questions, for this recipe
Add a new comment