Key Lime Macarons: 10 Steps to Zesty Perfection

This Key Lime Macarons recipe combines the delicate texture of classic French macarons with a zesty key lime filling for a refreshing, vibrant treat.

Scale

60 grams egg whites (at room temperature)
50 grams granulated sugar
70 grams almond flour
120 grams powdered sugar
Green gel food coloring (use a toothpick to achieve desired color)
Key lime curd (store-bought or homemade), quantity as needed for filling the macarons

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Line two baking sheets with parchment paper or silicone macaron mats and bring all ingredients to room temperature for optimal mixing and texture.
Combine the powdered sugar and almond flour in a food processor; pulse for about 30 seconds to blend thoroughly, then sift multiple times to remove any large almond granules.
Place egg whites in a large bowl and whisk until foamy. Gradually add granulated sugar while increasing speed, then beat for 2-3 minutes until stiff peaks form.
Fold the powdered sugar-almond mixture gently into the egg whites using a spatula until it reaches a smooth consistency.
Transfer the batter into a pastry bag fitted with a Wilton 1A tip or cut off the tip to create about a 1/4 inch opening for piping.
Pipe 1-inch round circles onto the prepared baking sheets. Tap the trays on the countertop several times to release trapped air bubbles.
Allow the piped macarons to rest at room temperature for at least 30 minutes or until a dry skin forms on top.
Preheat the oven to 325°F (163°C) with the rack in the middle or slightly lower position.
Bake the macarons for 12-13 minutes. If browning occurs, reduce the temperature and continue to bake for up to 3 additional minutes.
Let the macarons cool on the baking sheets for 10-15 minutes before carefully removing them. Sandwich the shells with key lime curd.