For those who’re searching for an indulgent deal with to move you proper to the tropics, these key lime macarons are it. On this recipe, the crisp, delicate shells of basic French macarons are paired with a luscious, tangy key lime curd, delivering a vibrant and zesty chunk.

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Whether or not you are a seasoned baker or new to macarons, this recipe simplifies the method. Recipe developer Katie Rosenhouse makes use of a French meringue technique, explaining, “After I’m educating somebody to make macarons for the primary time, I attempt to take probably the most easy route I can. On this recipe, there isn’t any sugar syrup to prepare dinner, and every part is folded collectively in a single go. It would not get simpler than that.”

This refreshing twist on a beloved confection is good for summer season celebrations, particular events, or for including a little bit of brightness to a winter day. They’re vibrant in taste and colour, bringing a burst of sunshine to any dessert desk.

To make these zesty key lime macarons, you may want some easy components. For the filling, you may want egg yolks, a complete egg, granulated sugar, key lime juice, lime zest, and kosher salt. The lime zest brings a vibrant punch of taste, so do not skip it. You possibly can even fold some zest into the macaron shells for additional citrusy notes. Whereas key lime juice affords a particular tang, normal lime juice or a mixture of lemon and lime can work in a pinch. For those who’re fortunate sufficient to have contemporary key limes, their juice will elevate the flavour much more. Butter is the ultimate contact, including richness and a silky texture that helps the curd agency up fantastically within the fridge. 

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For the macaron shells, you solely want 5 components. Tremendous advantageous blanched almond flour and confectioners’ sugar create the bottom of the cookie — simply be sure that your almond flour is finely floor to maintain the shells easy. Room temperature egg whites are greatest for creating quantity, with sugar added to whip up a shiny meringue that sweetens and lightens the cookies. A little bit of inexperienced gel meals coloring provides the shells their basic key lime hue.

For a completion, you possibly can sprinkle the crammed macarons with lime zest and a lightweight dusting of confectioners’ sugar earlier than serving.

Put together the filling: In a small pot, whisk to mix the egg yolks, entire egg, sugar, key lime juice, zest, and salt.

Cook dinner over medium warmth, whisking always, till combination thickens and begins to bubble up. Take away from warmth.

Add butter and whisk till melted.

Switch the filling to a small bowl. Cowl with plastic wrap straight on the floor and refrigerate for not less than 1 hour or till thickened and chilly.

Put together the macarons: Line two rimmed baking sheets with parchment paper.

Preheat the oven to 325 F.

In a medium bowl, sift to mix almond flour and confectioners’ sugar; put aside.

Within the bowl of a stand mixer fitted with a whisk attachment, whip egg whites till frothy.

Add sugar and whip to gentle peaks.

Add meals coloring to succeed in desired shade of inexperienced, then whip to medium peaks.

Pour almond flour combination over meringue. Fold with a rubber spatula till combination reaches a lava-like consistency.

Put together a big piping bag with a medium spherical tip. If desired, draw just a few strains of meals coloring contained in the bag.

Fill the bag with the macaron batter.

Pipe 1 ½-inch rounds of batter onto the ready baking sheets, spacing them not less than ½-inch aside.

Bake for 10 to 12 minutes, till the macarons launch from the baking sheet and are agency to the contact (however nonetheless gentle within the middle). Put aside to chill utterly.

When the macarons are cool and the filling is chilled, switch key lime curd to a small piping bag.

Flip half of the macarons the other way up and pipe filling over the floor, leaving a small border across the edges. Place the remaining macarons on high of the piped ones, forming entire macarons.

If desired, mud the macarons with confectioners’ sugar and extra lime zest earlier than serving.

French macarons are identified for being tough to grasp, typically ending up hole, cracked, or misshapen, even generally for skilled bakers. When making them at residence, maintain just a few key ideas in thoughts. 

Begin with room temperature egg whites — they whip up extra rapidly and with higher quantity than their straight-from-the-fridge counterparts. (That mentioned, it’s possible you’ll need to separate the egg whites from yolks whereas the eggs are chilly, then go away the whites out to return to room temp.) Sift the almond flour and confectioners’ sugar to eradicate lumps. You may as well do that by pulsing them rapidly in a meals processor. For the meringue, watch your peaks alongside the way in which. Whip the egg whites till frothy and add the sugar slowly to assist it dissolve evenly. Whip to medium peaks, the place the peaks barely curve on the ideas when the whisk is lifted out of the bowl. Add meals coloring at this stage to stop overwhipping by the point the colour is uniform.

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The most typical errors are made when folding the batter. Fold gently utilizing a rubber spatula, and fold solely till the batter is lava-like and falls again into itself when lifted. Err on the aspect of underfolding. Whereas underfolded macarons will likely be thicker (like little hamburgers), they will not unfold excessively and grow to be flat. Pipe your macarons with out swirling — maintain the bag in a single spot and apply stress to type small rounds. Lastly, bake the macarons solely till agency and in a position to launch from the pan, however keep away from overbaking to keep up that signature delicate, chewy texture.

There are just a few key variations between normal (Persian) limes and key limes. Key limes are smaller, typically extra yellow when ripe, and comprise extra seeds however much less juice than Persian limes. The primary distinction, nevertheless, lies within the taste. Key limes provide an intense and tangy, however candy and floral taste, whereas Persian limes are extra acidic. 

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Though you possibly can substitute one for the opposite, basic recipes like key lime pie or these key lime macarons profit from the distinctive taste of key lime juice. In a pinch, a mixture of lemon and lime juice can mimic that taste. Whereas Persian limes can be found year-round, you may discover key limes primarily from June to September, though the juice can typically be present in bottled types all year long. For probably the most nuanced taste, utilizing true key lime juice makes all of the distinction — but when common limes are all you’ve gotten entry to, do not sweat it. Your macarons will nonetheless be delightfully tangy, vibrant, and citrusy.