Key Lime Macarons by ritzymomblog | Quick & Easy Recipe | The Feedfeed
Key Lime Macarons
(13)
"Graham cracker and vanilla infused macaron shells are filled with tangy, sweet key lime pie buttercream."
-- @ritzymomblog


Details

Prep time 45mins
Cook time 15mins
Serves or Makes: 40

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.

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