If you’re crazy about lime macarons, be sure to check out my SNICKERS®, and Peppermint Macarons!
You guys. It’s finally time. Lime Macarons! I’ve been working on these bad boys diligently for the last…month, I swear. I guess I never realized that such a drastic change in climate (moving from dry desert to wet sub-tropics) could have such an immense impact on a stable macaron recipe. These lime macarons fought me hard, but after what felt like 128376 batches, I finally got the whole thing worked back out.Phew.
Not that I overly minded eating all those less-than-perfect batches. I may have gained 20 lbs. from the experience, however. Macarons are not a low-calorie treat, ha ha ha.
I’ve also realized that lime macarons are like crack to Charli. Every time I make them, she comes screaming in the kitchen, like…bloody murder screaming, because she has to have one right then and there. If I don’t give her one, the screaming will not stop, and I go deaf. Seriously. This is one of the few times I give in, because I like my hearing, thanks.She plops her little butt right on the floor and digs in. I don’t even have to give her a completed cookie, just a single half does her well. Thank God.
Macarons are such a simple, yet temperamental beast. Only 5 ingredients comprise the basic macaron, but it’s all about the technique. Screw it up and you get feet that spread or burst, or lumpy, misshapen shells, or burnt bottoms and raw middles. It’s about the perfect balance, and it can be hard to attain. Practice is important, and like I just said above, I ruined more batches than I could count before finally nailing it.
We all start somewhere!Recently, my old food processor bit the big one, and the thing had already endured being duct-taped together for over a year before breaking fatally, a second time. The poor thing. Hamiliton Beach came to my rescue, however, and provided me with an amazing Big Mouth Duo 14 Cup Food Processor. I’m in love with it. Seriously. Love. With my old processor, I often had to re-process my almonds because they weren’t getting ground down enough, but the Big Mouth Duo gets it done the first time, every time.
Lookit how pretty those almonds and powdered sugar are! PRETTY!
Would you like a Big Mouth Duo of your own? Stay tuned, there is a giveaway further down the page!But first, how about I give you all the recipe for my lime macarons? Yeah, let’s do that.
Yield 24
Decadently delicious, these marvelous lime macarons feature the best of ingredients and fresh lime zest to create a cookie worth salivating over. Pair it with raspberry swiss meringue buttercream for a flavor combination to die for!
90 minPrep Time
13 minCook Time
1 hr, 43 Total Time
Save RecipeIngredients
- 100 grams egg whites
- 35 grams white granulated sugar
- 100 grams blanched almonds or almond meal/flour
- 180 grams powdered sugar
- Heaping 1/4 tsp. Cream of Tartar
- Zest of 2 Limes
- Yellow and Green Gel Food Coloring
Instructions
- Place the almonds and powdered sugar in a food processor and run for several minutes, occasionally stopping to scrape the sides. Sift the mixture into a large bowl and discard any pieces that don't pass through the sieve.
- In a large metal bowl, add the egg whites and cream of tartar. Begin whipping on medium-high with a whisk attachment until the eggs become foamy and white. Scrape the bowl, then add a tablespoon of granulated sugar and whip again for about 20 seconds. Scrape the bowl and repeat until all the granulated sugar has been added. Scrape the sides one last time then allow to whip at medium-high just until stiff peaks form.
- Add the lime zest and a few toothpick draws of yellow and green gel food coloring, then sift about 1/3 of the almond meal/powdered sugar mixture into the bowl. Slowly and carefully fold the egg whites, by scraping the sides to the bottom of the bowl and then back over the top until the sugar flour is incorporated. Repeat until the all the sugar flour is mixed in, being careful to not beat the egg mixture.
- Carefully spoon into a pastry bag prepped with a 1 inch round tip and pipe 1 1/2 inch circles onto baking sheets covered with parchment paper. Tap the baking sheets again a flat surface to release any trapped air bubbles.
- Allow the macarons to rest for 20-60 minutes, or until they lose their shine and are no longer tacky to the touch.
- Bake in a 300 degree oven for 13 minutes, or until the bottoms are just barely starting to brown.
Notes
You absolutely MUST use a weight scale for this recipe. Trying to convert the weight measurements into cups, etc. will only result in a failed recipe.
I am thinking of creating a full tutorial on how to make a basic macaron, especially if you are new to the world of macarons. Let me know if you’d be interested in that by leaving me a comment!
Now, are you ready to win a Hamilton Beach Big Mouth Duo 14 Cup Food Processor?!?a Rafflecopter giveaway
Giveaway valid in the US only, no PO Boxes accepted.
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