How to Bake Key Lime Macarons

by Jyoti Liggin

Disclaimer: there is twice as much filling as you need so double the cookie part of half the filling

Supplies

  • 1 Cup Almond flour
  • ¾ Cups Powdered sugar
  • 2 Eggs separated
  • 1 Pinch Cream of tartar
  • ¼ Cups Sugar
  • 3 Eggs
  • 100 Grams White sugar
  • 1 ½ Cups Sweetened condensed milk
  • 4 Key limes worth of zest
  • 6 Key limes worth of juice
  • Food dye
  • Instructions

    Step 1

    Set aside the first 5 ingredients EXCEPT for the egg yolks

    Step 2

    For the filling, preheat oven to 300 degrees Fahrenheit.

    Step 3

    Mix the 3 eggs and 2 egg yolks (from the separated eggs) with 100g sugar for 2 minutes

    Step 4

    Add the sweetened condensed milk, juice, and half the zest and mix

    Step 5

    Put the custard in an oven proof container and then in a water bath. Bake in over for 30-40 minutes

    Step 6

    In a DRY, CLEAN bowl, beat egg whites till foamy. Then add cream of tartar

    Step 7

    Add sugar and beat on high speed until it looks like this. (2 minutes)

    Step 8

    Add food dye and whip until stiff peaks form (2 minutes on high) (sorry these are a little over whipped)

    Step 9

    Sift powdered sugar and almond meal into egg whites then add zest

    Step 10

    Fill batter in a pastry bag or a lekué macaron bag fitted with a 1/2 tip

    Step 11

    Put the finished filling in another bowl and cover with plastic wrap. Cool completely before using

    Step 12

    Preheat oven to 375 degrees Fahrenheit

    Step 13

    Pipe onto a baking sheet covered in parchment paper. Use a stencil drawn on the WRONG side of paper or freehand the cookies. Bang trays against table to get the air bubbles out and let sit for 15-20

    Step 14

    Turn temperature down to 325 and bake cookies for 10 minutes, flipping in between. When each batch is done, preheat to 375 again for 5 minutes then reduce it to 325 when putting the cookies back in

    Step 15

    When they come out of the oven, let cool. Then flip half of them over

    Step 16

    Put filling in a pastry bag

    Step 17

    Pipe filling on top of the flipped cookies

    Step 18

    And sandwich!!