The smell of fresh lime has always been associated with summer. Lime is a citrus fruit that can be used in many different types of cooking. It also leaves your mouth with a fresh, tangy taste that will have you craving for more.
This recipe is for lovely, light, and refreshing citrus macarons with a tart lime flavor. While it may not be the most traditional macaron flavor, it is sure to delight those who love citrus.
Tools and ingredients for refreshing lime macaron shells
- Kitchen scale
- Candy thermometer
- Mixer (stand or hand mixer)
- Small saucepan
- Silicone spatula
- Two large bowls (glass or stainless steel)
- Piping bags
- Silicone mat/parchment paper
- 4 oz (115 g) Almond flour
- 4 oz (115 g) Powdered sugar
- 4 oz (115 g) Granulated sugar
- 1 oz (30 ml) water
- 1,7 oz (50 g) Egg whites part 1
- 1,4 oz (40 g) Egg whites part 2
- A tiny bit of food coloring – Light green works perfect for lime macarons
- Lime Flavored Sprinkles (optional)
This amount of batter should produce about 30-40 macarons (60-80 shells).
I have put together a comprehensive recipe for baking perfect homemade macarons with the Italian method. It goes into detail on every step of the process and should help you increase your success rate! I highly suggest you take the time to read this post thoroughly as well.
Baking the green lime macaron shells
I recommend you follow my detailed recipe on how to make Perfect Homemade Macarons (Italian Method). Until putting the macarons in the oven, everything is done the same as in this recipe.
Once the green macaron batter is ready and is piped out to the parchment paper or silicone mats, there are two options you can do. The first one is to just let the green macaron shells rest for around 30 minutes until the matte skin is formed over the macarons.
In case you want to add a fresh kick to your green lime macarons, add lime-flavored sprinkles over the macaron shells! These green sprinkles fit perfectly with the lime curd filling you are going to add between the macarons later!
This time I am baking my lime macarons without the sprinkles because I found out too late that there are no lime sprinkles left in the jar! But that’s fine, I promise you that the macarons will still taste amazing, even without the extra lime taste!
In case you decide to add sprinkles to the shells, do it as soon as you pipe out the macarons as the batter will still be wet and the sprinkles will easily stick to it.
Make sure you’re using sprinkles that can handle the heat and won’t melt in the oven. Most of them should be just fine to place in the oven.
Making the filling for lime macarons
This recipe is quick, easy, and best of all – it tastes amazing! The buttercream is creamy and rich with a sweet, tart flavor from the touch of fresh lime.
Ingredients for fresh lime-flavored buttercream
- 5 oz (145 g) soft butter
- 5 oz (145 g) powdered sugar
- 1 oz (30 g) cream cheese
- 1 tablespoon of lime zest
- Juice of the one lime
- Green food coloring (optional)
Ingredients for lime curd
- Juice of 2 large limes
- 1 tablespoon of lime zest
- 1 egg
- 3 oz (85 g) white sugar
- 3 oz (85 g) soft butter
Steps on how to make lime-flavored buttercream
- Place the lime in a hot water for as long as possible
- Wash the lime to get it as clean as you can
- Grate the lime with a fine grater. I am using this Stainless Steel Fain Grater
- Put 7 oz (200 g) softened butter into the mixing bowl and beat it until it becomes fluffy
- Add 3 oz (85 g) cream cheese and mix until even
- Start adding 7 oz (200 g) powdered sugar. Pour all of the sugar into the mixture slowly, adding it little by little until you have mixed in all of the sugar.
- Add the lime zest you just grated and squeeze as much lime juice as you can from the same lime
- Add green food coloring with a toothpick if needed
- Mix until even and put it in the piping bag
Steps on how to make lime curd
- Place the limes in the hot water for as long as possible to get them cleaned
- Grate the lime with a Stainless Steel Fain Grater
- Press the juice out of the limes
- Place the lime juice, lime zest, 1 egg, 3 oz (85 g) white sugar, and 3 oz (85 g) soft butter into a small saucepan
- Place the saucepan on the stove in medium heat, mix constantly
- It takes a few minutes until the butter melts and the mixture gets even
- Keep mixing the mixture over medium heat until it gets thicker
- If that happens, remove the pan from the stove
- Pour the curd into the glass jar or bowl, using a sifter to get rid of any possible lumps
- Cover it with a food film and store it in the fridge for at least 3 hours or until it cools down.
Tips and tricks on making the lime curd
- The lime curd will be a lot thicker once it is cooled down in the fridge.
- You can get a lot more juice from warm limes! Keeping them in hot water helps a lot.
- Also, you can roll them on the table to get more juice from them.
- If the heat is too strong, the egg can start to bake and you can end up with a lime omelet.
- If the heat is too low, the curd won’t get thick.
- If your curd is not thickening, raise the temperature. But be careful with adding the heat as you don’t want the eggs to start baking.
Filling the lime macarons
Start filling the macarons only when the lime curd is completely cooled down and got thicker. Otherwise, it can just spread away from your macaron shells and leave it really messy.
Pipe a small amount of the filling on the center of the macaron, making a flat round of filling in the middle of the bottom shell. It is necessary because you don’t want the lime curd to be in contact with the macaron shell. The curd is wet and can make the macaron soggy. Do it with all the shells.
Now draw a higher line around the bottoms of the macarons as shown below. Do it only for half of the shells! They should look like a little pockets for the lime curd. Place the lime curd into the piping bag and fill all the little holes with fresh yummy lime curd.
Once all the holes are filled with the lime curd, place the shells without a curd on top of the shells with curd and sandwich all the macarons together.
How to store the macarons and the lime curd
Place the macarons into an airtight container and let them mature for 2-24 hours if possible. If you can’t wait for that long, enjoy these tasty macarons right away! They’re still delicious.
For storing macarons I love to use these BPA-free Plastic Food Storage Containers. The lid is tight enough to ensure the macarons don’t get any moisture and humidity. Also, they are easy to clean and are freezer-safe!
Baking macarons before the big day is a great idea! Just make sure they’re in an airtight container and stored in the fridge. It is best to bake them two or three days before the event, so keep that in mind!
Lime curd should be placed in a sterilized closed jar and placed in the fridge. By doing that, it should last up to 2-3 weeks!
Enjoy your macarons!