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Details
Recipe
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.