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Lime macarons are a refreshing summertime treat! The zippy tang pairs really well with the almond cookies. I started with my Perfect Macaron Recipe and added a few drops of green and a drop of yellow gel food coloring to get a soft green.
For the filling, I used my Creamy Lemon Curd Recipe– I just swapped out the lemon ingredients for lime. It’s a delicious filling and the perfect consistency for macarons.
I know its always the hardest part-but if you let the macarons sit for a day or two, something magical happens. The filling and the shells merge and form the perfect texture!
If your macarons get too soft in the refrigerator, add a silica gel packet to the sealed container to absorb some of the moisture. This is especially useful when you have macarons with a jam or curd based filling with lots of moisture!
For all of my baking tips and base recipe, be sure to check out my Perfect Macarons!
- food processor
- 160 grams granulated sugar
- zest from 1 lime
- 1 tablespoon corn starch
- 60 grams egg yolks from 4 eggs
- 115 grams lime juice from about 3-4 lemons
- 227 grams butter unsalted, room temperature
- In a small sauce pan, mix the sugar and lime zest.
- Whisk in the corn starch, 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 (big bubbles will slowly erupt on the surface) cook it for one minute, then turn off the heat.
- Transfer to a food processor and incorporate the butter piece by piece through the feed tube. Continue to process until the curd has cooled and is ultra creamy.
- Spoon the lime curd into a pastry bag or into bowl and cover with plastic wrap. Refrigerate overnight before enjoying!