For the Graham Cracker Infused Macaron Shells

• 4 large egg whites
• 75 grams fine sugar
• 50 grams graham cracker crumbs, ground
• 100 grams finely ground almond flour
• 250 grams powdered sugar
• 1/ 2 teaspoon vanilla extract
• 10 drops green gel food coloring

For the Key Lime Pie Buttercream

• 1 cup unsalted butter
• 3 1/ 2 cups powdered sugar
• 1/ 4 cup key lime juice
• 1/ 2 teaspoon vanilla extract
• 1/ 8 teaspoon Kosher salt

For the Graham Cracker Infused Macaron Shells

Method

• Step 1

  In the bowl of your stand mixer, fitted with whisk attachment, begin beating egg whites on medium speed. When they get foamy, gradually add in sugar 1 tablespoon at a time.

• Step 2

  Turn to medium high and whisk until it reaches peaks that slightly clump in the whisk. Add vanilla and food coloring and whisk to incorporate.

• Step 3

  In a separate bowl, sift almond flour, graham crumbs, and powdered sugar. Then put dry ingredients onto a piece of parchment paper. Remove the bowl from the stand mixer and gently add it to the egg whites, while carefully folding.

• Step 4

  Fold the batter until a figure 8 can be created that blends back into batter without breaking off spatula.

• Step 5

  Fit a pastry bag with a round tip, 1A. Line a sheet tray with parchment or a Silpat. Pipe out evenly spaced rounds onto the sheet tray, then bang the tray on the counter a few times to remove air bubbles.

• Step 6

  Allow the piped shells to dry while the oven preheats to 315°F. Test the surface of the piped shells by gently touching the top. If they're dry to the touch, bake them in the oven for 14-16 minutes.

• Step 7

  Remove from oven and allow to cool completely on sheet tray.

For the Key Lime Pie Buttercream

Method

• Step 1

  Beat butter in the bowl of a stand mixer fitted with paddle attachment for 1 minute.

• Step 2

  Then on low, add the powdered sugar. Beat for 3 minutes on medium speed. Gradually add lime juice and vanilla. Finish with pinch of salt.

For Assembly

Method

• Step 1

  Place buttercream in piping bag fitted with a small tip. Pipe a filled circle on one half of the cookie that extends almost to the edge, but not quite.

• Step 2

  Top with second macaron and gently press down to seal.

• Step 3

  Decorate with melted white chocolate and a sprinkle of graham crumbs, if desired.