Lime Macarons with Fresh Lime Curd Filling

Published October 7, 2021 · Updated September 9, 2026

These lime macarons pair Italian-method shells with a bright lime-curd center and a stable lime-buttercream ring. The ring contains the wetter curd, helping prevent leaks and soggy shell edges.

Recipe at a glance

Ingredients

Italian macaron shells

• 115 g finely ground blanched almond flour
• 115 g powdered sugar
• 115 g granulated sugar
• 30 g water
• 50 g egg whites for the Italian meringue
• 40 g egg whites for the almond paste
• Light-green concentrated gel or powdered food color, optional

Small-batch lime curd

The curd uses a tested lemon-curd structure with lime substituted for lemon, a variation supported by the National Center for Home Food Preservation.

• 60 g fresh lime juice
• 75 g granulated sugar
• 56 g egg yolks (about 4 large yolks)
• 28 g unsalted butter, melted
• 1 teaspoon finely grated lime zest, optional
• Pinch of table salt

Lime buttercream dam

• 57 g unsalted butter, softened
• 142 g powdered sugar
• 1½ teaspoons finely grated lime zest
• 1 teaspoon/5 g fresh lime juice, plus only drops if needed
• Pinch of salt; concentrated green color optional

Make the Italian-method shells

1. Sift the almond flour and powdered sugar. Mix in the 40 g egg-white portion to make a uniform almond paste; cover it.
2. Heat 115 g granulated sugar with 30 g water. Once boiling, do not stir. Begin whipping the 50 g egg-white portion when the syrup reaches about 110°C/230°F.
3. At 118°C/244°F, stream the syrup down the inside of the mixer bowl while mixing. Avoid the whisk; hot syrup can cause severe burns.
4. Whip until glossy and firm with a slight bend at the peak. Fold into the almond paste in three additions.
5. Macaronage until the batter falls in a slow ribbon and makes one figure eight that gradually settles. Add concentrated color before the final consistency.
6. Pipe even rounds, tap the tray and pop visible bubbles. Rest until matte and dry to a light touch if your process needs it, usually 20–40 minutes.
7. Bake one tray at a time on the middle rack at 115°C/240°F fan for about 20 minutes. If shells stay soft or stick after cooling, test 120°C/250°F on the next tray. Cool completely before filling.

For additional meringue and folding photographs, use the complete Italian macaron guide. Change only one oven variable per test batch.

Make the curd and buttercream

1. Rinse and dry the limes under running water before zesting. A hot-water soak is unnecessary.
2. Whisk the curd ingredients in a heatproof bowl over gently simmering water. Stir continuously until it coats a spoon and reaches 77°C/170°F.
3. Strain immediately, press clean wrap on the surface and chill at least 3 hours.
4. For the buttercream, beat softened butter and salt until smooth. Gradually add powdered sugar, then zest and 5 g juice. Add extra juice only by drops.

Fill, mature and store

1. Pair cooled shells. Pipe a buttercream ring on half, leaving a small border.
2. Add fully chilled curd below the top of each ring, close with matching shells and do not overfill.
3. Refrigerate airtight for 12–24 hours before serving. Keep at 4°C/40°F or colder and use within 3–4 days. Do not leave out over 2 hours.

Troubleshooting

The corrected formula replaces the earlier conflicting buttercream quantities and vague curd endpoint.
Belli xx