If you’re crazy about lime macarons, be sure to check out my SNICKERS®, and Peppermint Macarons!
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.
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.
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!
But first, how about I give you all the recipe for my lime macarons? Yeah, let’s do that.
Lime Macarons
Ingredients
- 100 grams egg whites
- 35 grams white granulated sugar
- 100 grams blanched almonds or almond meal/flour
- 180 grams powdered sugar
- Heaping ¼ 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 ⅓ 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 ½ 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
Share your photo and tag @asimplepantry or #asimplepantry!
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!
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valencia says
These look fantastic!! Your recipes rock! Just looking at them makes my mouth water lol!
Kimberly says
These look so delicious. I would love a tutorial on perfect macaroons.
Rose says
These look great! Did you dry out the zest at all or just straight from the lime into the whites? Thanks!!
Karly says
I just used it straight off the lime!
Heather C says
I’d be interested if you would do a video of making macarons, they are my sons favorite and he has ask me to make them, I’ve been too scared to try, I mean if you have tried zillions of times, this is one tough cookie? to make.
Marilyn says
These macaroons looks amazing! We featured you at The Project Stash. Stop by and pick up your featured button. I can’t wait to see how you used y our stash this week
Diane says
What cute macaroons. I’ve never made them but they look delish!
Thanks for linking this post to #PureBlogLove link party. The party starts every Thursday night at 8 p.m. EST and runs through the week end. I’m hosting over at http://www.homemadefoodjunkie.com. I love your ideas, please link up again next week!!
J @ A Hot Southern Mess says
I am new to the world of macaroon making! I would love a basic macaroon tutorial! These lime ones look amazing!
Julie | This Gal Cooks says
These macarons are so pretty! Love the color!
Sharon @ What The Fork Food Blog says
These macarons are gorgeous – love that lime green color! I haven’t been brave enough to tackle macarons yet…
Melissa @ Treats With a Twist says
I definitely need more macaron tutorials for humid climates! I have made SO many trash batches of macarons and there’s nothing more frustrating! Yours are gorgeous!
Nicole - Champagne and Chips says
These are so beautiful. I love macarons but have never tried making them. Zesty lime ones sound brilliant.
Rachel Farnsworth says
Oh my gosh, these are so vibrant they are practically begging to be eaten. Just want to reach in the screen and grab a few!
Liz Mays says
I’m positively drooling over these! I’m sort of obsessed with all things lime anyhow, but oh my gosh these look good! I pinned them!
valerie says
These look great, am I missing the filling recipe? thanks
Laura@Baking in Pyjamas says
These look brilliant, I love that pop of colour and I can imagine they taste divine. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Elizabeth says
These look yummy! I love macarons but must admit that I have never successfully made a great one!! Thanks for a great recipe and I love the pics!
April says
Macarons seem to be making a come back. I see them everywhere these days. They look simple. I’m sure I’ll figure out a way to screw them up. With only 5 ingredients, maybe I should try. Thank you for linking up with Creative Style Linkup! Have a blessed weekend!
Your co-host, April
Samantha @ Stir the Wonder says
These look delicious! Thanks for stopping by at the Thoughtful Spot Weekly Blog Hop! We hope you come by and link up again next week!
Krystle Cook says
These would be great for a rainbow or tie dyed birthday party theme. Looks SO yummy and I’m not even a fan of lime.
Jessie @ Straight to the Hips, Baby says
These are stunning! I have tried so many times to make macarons and I think I’ve only accidentally nailed 1 batch out of 15. One day…
Beautiful blog & I can’t wait to read more!
Jill says
These look perfect to me, so yes I’d love a tutorial!!
Chelsea says
Holy cow these look incredible. You did such a good job! The best part is you literally DID make 128376 batches, ahah. Glad you finally mastered them!!
Amber says
What a beautiful recipe Karly! I don’t think I’d ever be able to make these myself (well and have them look like a macaron lol) but I entered your great giveaway!
Laura My Newest Addiction says
OMG This looks amazing!
Charlyne says
I’m old school – cannnot relate to grams. =(
Can you give the measuring spoon/cup equivalent for each ingredient? These macarons look delicious!
Also, I live out West, where we are in the midst of a record drought. Will this recipe work here, or will I need to make adjustments for our low humidity?
Karly says
Hi Charlyne!
Sorry, but no, macarons can only be made properly when the ingredients are measured by weight, rather than volume. One cup of powdered sugar packed weighs more than one cup of powdered sugar scooped and more than one cup of powdered sugar sifted. Weight is extremely important, so I would recommend purchasing a digital scale for maximum accuracy, though I’ve used a non-digital scale many times in the past.