Graham Cracker and vanilla infused Macarons are filled with key lime pie buttercream for tangy, sweet, key lime pie Macarons. These macarons were featured on The FeedFeed. So head over to see these and some other recipes to get your hunger flowing!
I’ve had so many DMs asking me to make a macaron video tutorial. So when the girls woke up asking me to make some macs for them I made a video that you can catch on Instagram or down in the recipe section. Just note that the video is a tutorial on how to make Macarons. The recipe for these key lime pie Macarons are on written step-by-step here and on Instagram.
Grant and I desperately want a beach vacation, as I’m sure most of you reading this do too! So in lieu of that, these key lime pie Macarons are a fun way to feel beachy and get fresh with tropical flavors.
Key Lime Pie
Key lime pie has it all, creaminess, tangy fresh citrus, crunchy crust, vibrant color, and luscious whipped cream. These key lime pie Macarons are bite sized key lime pies that are elegant and so decadently good.
These Macarons are made using the French method. Macarons are finicky and can make even the most skilled baker frustrated. So don’t feel bad if you have a batch or two that don’t come out perfectly. You have to play around to make perfect Macarons. There are days when Macarons can be effected by humidity or an oven that’s running too hot. If you don’t perform your macaronage just right you can be left with hollow or cracked shells or feet that don’t rise.
Check out chamomile and earl grey macs for some extra tips and tricks. But my Mac skills have gotten better since I made those, so I think these key lime pie macs outshine them!
Macaron Tips
I know how to make a mean macaron. And that’s because my macaron mentor is my friend, James Beard finalist and award winning pastry chef, Nathaniel Reid. He is absolutely incredible and makes the best croissants I have ever had in my life. And I am talking on a global scale.
Here are some tips for making foolproof Macarons.
Weigh your ingredients with a kitchen scale! Whenever I bake more adavnced bakes like macarons or French puff pastry or brioche feullitee I weigh my ingredients.
Check your oven temperature. I do this every day since I bake so much. If you blast Macarons with air that’s way too hot you’ll get feet that explode out and are uneven and spread too much. Additionally, the macs will brown too much and be unevenly baked.
Proper macronage is key. However, the state of your egg whites matter as well. If you under-whip the egg whites your macs won’t work. And if you over-whip them then they will crack. The egg whites should be slightly bunching in the whisk. They should be stiff and beaked. If you turned your bowl upside down they should stay put. I have close ups on the video on my Instagram if you want to see the stages of egg whites and macronage.
Use more food coloring than you think. As the mixture whips the color fades. Macarons should be colorful, bright, and vibrant. And always use gel food coloring. That won’t compromise the mixture with too much liquid.
Sift your almond flour and powdered sugar with a fine mesh sieve to get all big pieces out. This will give you super smooth, lump free Macarons.
Pay attention to the stages of your batter during macronage. Watch for batter that you can make a figure 8 with without breaking. And the batter you’re lifting should dissolve back into the batter within 10 seconds. This eliminates little batter bumps when piping. Although, you can easily use a wet finger to correct that after piping.
Pipe evenly so they bake evenly. Use a 1A tip. Use a template if needed.
Do let them dry out after piping. All successful Macarons I’ve always had dry within 15 minutes.
Rotate the Macarons halfway through baking. Cool before filling.
Using Graham crumbs
I incorporate different spices, extracts, and finely ground ingredients like graham crackers or freeze dried fruit into my Macarons. The most important thing to remember is to finely ground that additive. Get creative and use the following recipe as a base. Email me anytime if you need help with your macaron flavor idea and I can give you a recipe guide.
If you desire, decorate these key lime pie macarons with a drizzle of melted white chocolate and a sprinkling of graham crumbs.
Thanks for making these Key Lime Pie Macarons! Follow me on Instagram for more free recipes and videos! Share this post to all macaron and key lime pie lovers in your life and on social media!
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Key Lime Pie Macarons
Graham Cracker and vanilla infused Macarons are filled with key lime pie buttercream for tangy, sweet, key lime pie Macarons.
Ingredients
- 4 large egg whites room temperature
- 75 grams granulated sugar
- 50 grams graham crumbs finely ground
- 1/8 teaspoon salt
- 100 grams almond flour
- 250 grams powdered sugar
- 1/2 teaspoon vanilla extract
- 10 drops leaf green gel food coloring
Key Lime Pie Buttercream
- 1 cup butter softened unsalted
- 3 ½ cups powdered sugar
- 1/4 cup key lime juice
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- zest of 2 key limes optional – if you used fresh juice!
Instructions
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In clean bowl of your stand mixer, fitted with whisk attachment, begin beating eggs whites on medium speed.
2. When they get foamy, gradually add in sugar 1 tab at a time.
3. Turn to medium high and whisk until it reaches peaks that slightly clump in whisk. Add vanilla and food coloring and whisk to incorporate.
4. In a separate bowl, sift almond flour, graham crumbs, and powdered sugar.
5. Then put dry ingredients onto a piece of parchment paper. Gently add it to the egg whites, while gently folding.
6. Fold the batter until a figure 8 can be created that blends back into batter without breaking off spatula.
7. Then use a round piping tip 1A. Fill bag.
8. Use parchment or Silpat. Pipe out rounds.
9. Bang on counter a few times.
10. Then let it dry while you heat oven to 315 degrees F. 13. Touch and if they’re dry then bake 14-16 minutes.
11. Cool then fill and decorate.
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Frosting.
Beat butter with paddle attachment in a clean bowl for 1 minute. Then on low, add powdered sugar. Beat for 3 minutes on medium speed. Gradually add lime juice and vanilla. Finish with pinch of salt. Fill macs.
Recipe Video
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