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Lemon Lime Macaron have lemon in the shells and key lime buttercream filling. They’re the perfect sweet tart treat.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

You knew I had to make a macaron recipe for this event. I think I want to make a macaron recipe for almost every event. I know it will be difficult for all the savory only events, but we’ll see how it works out.

Since we received lemon paste from Taylor & Colledge and key limes from Melissa’s Produce I had lemon lime on the brain. I wasn’t thinking macaron for the lemon lime, but I’m glad I did. Because they worked out really well.

What is a key lime?

Key limes, which are native to Southeast Asia, is very different from regular limes. Key limes have more seeds. They’re smaller and have a high acidic content. Key limes have thinner skins and a stronger lime scent than Persian or Tahitian limes. They are named for the Florida Key’s which is known for Key Lime Pie.

Key limes are prized more for their juice than their zest. But make no mistake that the Key lime zest is also packed with flavor. And also make no mistake these limes are notorious a pain to juice. I tried to use my regular hand zester and it just wasn’t cutting it.

When all else fails, grab a fork!

I wound up grabbing a fork and using my hand to zest the limes. I probably could have put one lime cut in half in these and it would have worked. They’re too small for a regular zest for sure.

One thing that most people don’t know about Key limes is they aren’t green when they’re ripe. They’re actually a greenish yellow when they’re ripe. So if you find them green at the store, let them sit on the counter out of direct sunlight for a few days and let them ripen up.

Can you use Persian limes instead of Key limes?

Yes. If you can’t find key limes and don’t want to buy the key lime juice bottle you can use Persian limes. However, the buttercream filling will not have as much tart flavor with regular limes. Some say they can’t tell the difference.

Maybe when Key limes are baked into a pie you can’t tell the difference. However, if you do a taste test of the juices of you can easily tell there is a difference. Key limes are way tarter. For this reason, their juice is also used in simple syrups and limeades. They have the ultimate in the sweet tart flavoring.

For these Lemon Lime Macaron, I wanted to really have that perfect combination of flavors in there. The Key lime is in the buttercream filling and the lemon is in the shells. I added some of the lemon paste to the shells when making the macaronage.

How do you make multicolored macaron shells?

And with that combination of colors, I had to try and tie dye the shells to illustrate what the flavors are in the macaron. This is a science experiment for me. I have done this in the past, but used the batter to make two different colored shells. I have not tried to make a shell with two colors in there.

I weighed out the almond meal batter and divided it into two bowls. Then I grabbed another mixing bowl and scooped about half the meringue in there.

Divide and conquer!

I added a powdered yellow dye to one bowl and 1/4 of the almond meal and folded it all together. Then I added the remaining almond meal mix and finished making the macaronage batter in the first bowl. I added some green dye to the second bowl of meringue and did the same as the first bowl.

Now I have two bowls of macaronage; one yellow and one green. I put each in their respective piping bag. I grabbed a third bag and put the round tip on there. I put the two bags into the bag with the round tip and cut the ends off.

It took a little getting used to, but I managed to pipe these shells with a fairly cool looking tie dyed patter. And you can see that the macaronage was not made evenly between the two bowls. One color produced better feet than the other color. Now you’re looking. I know. Because I did, too. But hey! That’s okay! It’s the first time I’ve tried this, and it won’t be the last time.

If at first you don’t succeed, try again!

As hard as I tried, I couldn’t keep them from making oval shapes. But, in all honesty, they sort of look like dyed eggs. And since they’re for Spring Sweets Week, I don’t mind the egg shape. I think they came out rather cute with their colors.

What do Lemon Lime Macaoron taste like?

They taste awesome! There’s delicious lemon hint of flavor in the shells. And then there’s the sweet tart Key lime filling. Lemon Lime Macaron taste just like you think. Lemon and lime sweet tart in a light and delicious macaron.

Lemon Lime Macaron

Name: Lemon Lime Macaron
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 18
Cuisine: Eurpoean
Ingredients: 4 ounces almond meal; 7 ounces powdered sugar; 4 ounces egg white, room temperature; Pinch cream of tartar; 1/2 teaspoon Taylor & College lemon paste; 1/2 cup butter flavored shortening; 1 1/4 to 2 cups powdered sugar; 1/2 teaspoon meringue powder; 1 tablespoon Key lime juice; 1 to 2 tablespoons milk or cream

Yield: 18

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Lemon Lime Macaron have lemon in the shells and key lime buttercream filling. They're the perfect sweet tart treat.

Ingredients

4 ounces almond meal
7 ounces powdered sugar
4 ounces egg white, room temperature
Pinch cream of tartar
1/2 teaspoon Taylor & College lemon paste
1/2 cup butter flavored shortening
1 1/4 to 2 cups powdered sugar
1/2 teaspoon meringue powder
1 tablespoon Key lime juice
1 to 2 tablespoons milk or cream

Instructions

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
Sift 1/3 of the almond mixture into the bowl with the meringue. Add the lemon paste and 2 to 3 drops of yellow, gel food coloring. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
Preheat oven to 325.
You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
Remove from heat and allow to cool completely before filling.
For the buttercream:
Cream the shortening with the powdered sugar together in a medium mixing bowl and beat until combined. Add the Key lime juice and meringue powder and continue to beat until the mixture is light, fluffy, and no longer grainy. If the buttercream is too thick, add the milk or cream a little at a time until it reaches your desired texture.
Place the filling in a piping bag fitted with a plain tip (or glam it up and use a star tip like I did) and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.

Nutrition Information

Yield 18 Serving Size 1
Amount Per Serving Calories 201Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 53mgCarbohydrates 28gFiber 1gSugar 26gProtein 2g