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Deliciously tart lime curd and buttercream macarons! Yes, now that I know how to make those little macaron shells, NO ONE CAN STOP ME! I will make ALL the flavors! Alas, if only almond flour wasn’t so expensive.
I did mess these up the first try, totally my fault for being lazy! I didn’t feel like washing a measuring cup I had just used, so I eyeballed a measurement. BAD IDEA, macarons are way too sensitive for that kinda seat of pants baking. Learned my lesson, never again, exact measurements people.
To add the lime curd, you want to make a well in the center of the shell. Pipe a little dam and dollop some curd in the middle. This part was actually kinda fun. Very satisfying to assemble, just make sure to match up tops with bottoms of similar sizes beforehand.
You can add some lime juice in place of milk to the buttercream for even more lime flavor! For the color scheme, try mixing it up with green icing and a white shell. You can be creative here.
If you can get a hold of key limes, they can be used instead. Keep in mind since they are small you would need somewhere around 7 or 8 of them.
Macarons
Ingredients
- 3 egg whites
- ¼ cup sugar
- 1 ⅔ cup confectioners sugar
- ¼ tsp cream of tartar
- 1 cup almond flour
- 1 tsp vanilla extract
- Food coloring optional
Instructions
- Grind up almond flour in a dry food processor and sift through sieve. Do not force it through the sieve.
- Sift confectioners sugar into almond flour with a sieve and a whisk.
- Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
- When soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
- Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
- Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
- Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
- Add batter to piping bag using a plain round tip.
- Pipe about 1 ½” circles, holding bag perpendicular to cookie sheet. To break off batter, make a little swirl motion on top.
- Bang sheet on counter to get rid of bubbles and to help tops get smooth.
- Let sit 45 – 60 minutes on counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
- Preheat oven to 300 degrees F.
- Bake for 10 – 15 minutes. You should be able to see the “feet”.
- Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
- Store in fridge. Cookie tastes best the next day.
Lime Curd
Ingredients
- 3 egg yolks
- 1 cup sugar
- ¼ tsp salt
- ½ cup fresh lime juice
- Zest if 1 lime
- 4 tbsp butter
- 1 tbsp cornstarch
Instructions
- Combine juice, zest, salt, cornstarch, and sugar in a small saucepan. Whisk till well incorporated.
- Turn heat to medium high.
- In a separate bowl, whisk egg yolks until frothy and paler.
- When lime juice mixture starts to boil, temper the egg yolks by slowly stirring in half of the hot liquid. Then add the tempered eggs back to the saucepan. Turn heat down to low.
- Let simmer 3 minutes while stirring.
- Take off heat and add in butter. Stir till combined.
- Pour through a fine mesh strainer to get smooth curd.
- Store in fridge after cools.
American Buttercream
Ingredients
- ½ cup butter softened
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 2 cups confectioner sugar
Instructions
- Cream butter until color is lighter and texture is smooth.
- Turn mixer to low and add in sugar. When well mixed together turn speed back up to medium.
- Add in milk and flavorings. Taste, add more flavor if needed.
Based on 2 Review(s)
You forgot to add the amount of sugar for the buttercream. Thanks for the recipe though 🙂
Thank you so much! *facepalm*
Could I maybe combine the curd and buttercream? I just made my shells and the curd. Tomorrow I will do the buttercream.
You could! I like to have the burst of curd in the middle when you bite, but combining it to make a flavored buttercream also works.