Hi, Friends!

If you have ever bitten into a perfectly crisp macaron shell with a tangy, citrusy filling that just melts on your tongue, you already know that feeling of pure joy.

These lime macarons are exactly that kind of treat. They taste like a slice of key lime pie and are the perfect summer macaron flavor. Light, bright, and just the right amount of tart, they are genuinely one of those recipes that feels extra special every single time.

The shell gives macarons an incredible texture, but the filling is what determines its flavor. This combination of tart lime curd and sweet lime buttercream is absolutely incredible, but you could also just fill these with lime buttercream. Use key lime juice to make the lime curd and frosting if possible. It gives these macarons a wonderful depth of flavor.

For the macaron shells:

- 110g aged egg whites

- 1/4 tsp cream of tartar

- 100g granulated sugar

- 120g almond flour

- 200g powdered sugar

- 1-2 drops green gel food coloring

- 1 tsp lime zest (for topping)

For the lime buttercream:

- 115g unsalted butter, softened

- 200g powdered sugar, sifted

- 2 tbsp fresh key lime juice

- 1 tsp vanilla extract

For the lime curd:

- 100g granulated sugar

- 1 tsp lime zest

- 1 tsp cornstarch

- 3 egg yolks

- 60ml fresh lime juice

- 60g unsalted butter, cubed

This recipe makes about 36 large macaron shells, which can be used to make 18 macarons.

Step-by-Step Instructions

Step 1 - Prep your workspace: Wipe your mixing bowl, whisk, and baking mats with lemon juice or vinegar to remove any traces of grease before making the meringue. Line two large baking sheets with parchment paper or silicone mats and set aside.

Step 2 - Make the meringue: Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks. Gradually sprinkle in the granulated sugar, then increase to high speed and whip until stiff, glossy peaks form.

Step 3 - Combine dry ingredients: Combine powdered sugar and almond flour and pulse in a food processor for 30 seconds. Sift through a sieve into a bowl. Discard the larger almond meal pieces.

Step 4 - Make the batter: Add the powdered sugar and almond mixture and fold with a spatula from the bottom of the bowl upward, then press the flat side of your spatula through the middle. Once all the dry ingredients are incorporated, add gel food coloring and use a toothpick to add a little to color the batter to the desired color.

Step 5 - Pipe and bake: On a baking tray with a silicone mat or parchment paper, pipe the macaron shells in equal sizes, around 2 cm in diameter. Gently tap the baking tray on the work surface. This lets any hidden air bubbles out. Puncture the air bubbles with a toothpick. Bake them for 12-14 minutes. When they are done, let them cool down completely on a cooling rack.

Step 6 - Make the lime curd: In a small saucepan, mix the sugar and lime zest. Whisk in the cornstarch, followed by the egg yolks. Pour in the lime juice and whisk constantly over medium-low heat until the mixture thickens. After the mixture comes to a slow boil, cook it for one minute, then turn off the heat. Transfer to a food processor and incorporate the butter piece by piece. Continue to process until the curd has cooled and is ultra creamy. Spoon the lime curd into a pastry bag or bowl and cover with plastic wrap. Refrigerate overnight before using.

Step 7 - Make the lime buttercream: Take the butter out of the fridge and cut it into cubes 30 minutes before making the buttercream, to let it come to room temperature. Sieve the confectioners' sugar. Once the 30 minutes has passed, add it to a mixing bowl of a stand mixer and mix the butter on high speed for 3 minutes. Scrape down the sides of the bowl and let it mix for 1 minute more. Add the sieved confectioners' sugar, lime juice, and vanilla extract and let it mix for 4 minutes.

Step 8 - Assemble: Pipe a ring of lime buttercream around the edge of one macaron shell, spoon a little lime curd into the center, then sandwich with a matching shell. Sprinkle a little extra lime zest over the top of the macarons to give a little extra pizazz.

Tips, Notes and Storage

Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed. Separate your own eggs and age them if possible. Do not use egg whites from a carton.

If you prefer a less tangy filling, simply reduce the lime juice in the curd slightly. If you are not into the whipped lime curd you can make a lime buttercream for the macaron filling instead.

Unfilled macaron shells can be frozen for up to a month in an airtight container. Store the assembled macarons in the fridge, in an airtight metal cookie container. They can last up to a week in the fridge.

One of the most magical things about macarons is that if you let the macarons sit for a day or two, something wonderful happens. The filling and the shells merge and form the perfect texture!

Whether you are making these for a weekend treat, a gathering with loved ones, or just because you deserve something beautiful, these lime macarons are worth every little step. Take your time, enjoy the process, and do not worry if the first batch is not flawless. Every batch teaches you something new, and every bite reminds you why baking from the heart is always worth it. You have got this!