Cookies are one of my favorite foods. I adore macarons, but whenever I see them in a bakery they are so crazy expensive. Surprisingly, they are not that hard to make! As almond flour is used, that part of the recipe is a bit more expensive, but these little pieces of heaven are so worth it. Don’t buy macarons when you can do it yourself. These Fresh Lime Macarons are perfect for a summer dessert, and would also make a lovely gift.
Fresh Lime Macarons
3 Egg whites
3 tbsp. Granulated sugar
1 cup Almond flour
1 ⅓ cups Powdered sugar
¼ tsp. Cream of Tartar
Zest of 2 Limes
Yellow and Green Gel Food Coloring
Place the almond flour and powdered sugar in a food processor and run for 2-3 minutes, occasionally scrape the sides.
Sift the mixture into a large bowl
In a large metal bowl, add the egg whites and cream of tartar.
Whip on medium-high using a whisk attachment until the eggs become frothy and white.
Scrape the bowl, and add a tbsp of granulated sugar and whip again for 40 seconds, repeating until all sugar is used.
Whip at medium-high just until stiff peaks form.
Add the lime zest and a few drops of yellow and green gel food color
Sift about ⅓ of the almond-powdered sugar mix into the bowl.
Gently fold the egg whites
(Folding is 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
DO NOT OVER MIX the egg mixture with the almond powder sugar mix it will destroy the consistency of the batter.
Spoon into a pastry bag prepped using a 1 inch round tip and pipe circles onto baking sheets that you cover with parchment paper.
Lightly tap the baking sheets again a flat surface to release any air bubbles and level out the batter
Place the macarons to the side to rest for 20-60 minutes
Bake in a 300 degree oven for 13 minutes
Lime Curd Ingredients
3 large eggs
¾ cup granulated sugar
Pinch of salt
½ cup fresh lime juice
Zest of 1 large or two small limes
4 tablespoons unsalted butter, diced
Lime Curd Instructions
Add eggs, sugar, salt, juice, and zest in a saucepan away from the heat .
Whisk the ingredients together until smooth.
Place on low heat.
Stirring often until the mixture thickens, about 4-5 minutes.
Turn the heat to low and add the butter.
Stir until smooth.
Remove from heat and spoon into jars.
Putting it all together
Take ½ of the cookies and flip them upside down where the flat surface is facing up .
Using a small spoon or a pastry bag, place a dollop of curd on the cookie, filling it enough to where the curd covers ¾ of the cookie, leaving edges of the cookie visible.
Lightly place another cookie on top with the flat edge on the curd. Place the cookies in the refrigerator until serving.