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Key Lime Pie Macarons

Key Lime Pie Macarons That Bring Summer to Your Table

These Key Lime Pie Macarons are gluten-free delights, combining tangy key lime cream cheese filling inside a vibrant shell, perfect for summer gatherings.
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Prep Time 1 hour
Cook Time 17 minutes
Maturation Time 24 minutes
Total Time 1 hour 41 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 3 whites Egg Whites Age egg whites for better consistency; refrigerate for 24-72 hours before use.
  • 1/4 tsp Cream of Tartar Stabilizes egg whites.
  • 3/4 cup Granulated Sugar Essential for macaron structure.
  • 1 cup Almond Flour Use finely ground flour; brands like Bob's Red Mill are recommended.
  • 1 cup Powdered Sugar Sifting removes lumps.
  • 1 tsp Green Gel Food Coloring Optional; adjust quantity to achieve desired color.
For the Creamy Filling
  • 1/2 cup Unsalted Butter Can use salted butter; adjust salt accordingly.
  • 8 oz Cream Cheese Full-fat is preferred.
  • 1/3 cup Key Lime Juice Fresh is best.
  • 1 tsp Key Lime Zest Optional but recommended.
  • 1/4 tsp Kosher Salt Use Diamond Crystal brand if possible.
  • 1/4 cup Graham Cracker Crumbs Optional; for garnish.

Equipment

  • Stand mixer
  • Piping Bag
  • Baking Sheets
  • Parchment paper
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Prepare Egg Whites: Age egg whites in the fridge for 24-72 hours. Whisk egg whites on medium speed until foamy, then add cream of tartar and sugar until soft peaks form.
  2. Whip Meringue: Increase mixer speed to high, whisk until stiff peaks form. Fold in green food coloring.
  3. Mix Dry Ingredients: Sift almond flour and powdered sugar into a bowl, then fold into whipped meringue in two batches.
  4. Pipe Macarons: Line baking sheets with parchment paper, transfer batter to piping bag, and pipe 1-inch rounds. Let sit for 30-40 minutes.
  5. Bake: Preheat oven to 300°F (150°C). Bake macarons for 15-17 minutes.
  6. Prepare Filling: Beat butter and cream cheese until smooth, then mix in powdered sugar, key lime juice, zest, and salt.
  7. Assemble: Match macaron shells, fill with key lime filling, sprinkle with graham cracker crumbs, and sandwich.
  8. Maturation: Refrigerate assembled macarons for 12-24 hours, then let sit at room temperature for an hour before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 250IUVitamin C: 1.5mgCalcium: 15mgIron: 0.5mg

Notes

Aging egg whites and avoiding overmixing are key for achieving perfect macaron texture.

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