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.

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen’s Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Citrus Biscotti by Pook’s Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n’ Cooks
• Creme Egg Cake by Palatable Pastime
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor’s Adventures
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

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