Craftsy

Key Lime Pie Macarons

Posted by on Apr 18, 2012 in featured, French Macarons, Gluten Free, x | 11 comments

Brings you to the Florida Keys

Macarons are a specialty of ours and a family favorite, Sydney and I wanted to try a new flavor combination, Key Lime Pie with strawberry-lime filling. I think this might be my favorite flavor, the macarons actually taste like a key lime pie in a small biscuit. I considered my colorant would color too deep and I ended up not adding enough, there is always something new to learn.

Key lime pie reminds of me of spring time, the weather is sweetly warm yet tartly rainy, resembling the key lime pie macaron. In the last week we have had requests for this new flavor than any other so I am confident you will enjoy the little biscuit, and hopefully for those first few bites be transported to the Florida Keys.

Yeah! Spring has sprung!

 

Key Lime Pie Macarons:

Can you smell the lime?

  • 66  grams/2.5  egg whites, divided in half, at least 1 day old separated
  • 1 grams/a pinch egg white powder, optional & helpful
  • 1 vanilla bean, scraped for seeds keep skin
  • 138 grams/ 1 1/8-cup icing sugar
  • 117 grams/ 1 1/8-cup almond finely ground
  • 22 grams/ 2-Tablespoons grams freeze dried dehydrated lime powder

Prepare your mise en place.

mise en place

Pace the almonds, powdered sugar, key lime powder, and food colorants in a food processor and give them a good pulse until the nuts are finely ground.

Sift the tant pour tant in two batches  (almond flour, key lime powder, and icing sugar) and set a side.

Sugar Syrup:

  • ▪ 36 grams/ 1/8-cup water
  • 135 grams/1 1/8 cup sugar
  • Vanilla bean, skins only
  • 66 grams/ 2.5 egg white, about 2.5 eggs whites
  • 1 grams/pinch egg white powder
  • 7 grams/ 2-teaspoons superfine sugar
  • 1grams/  1/8-teaspoon citron pommel food colorant
  • 1 Vanilla Bean
  • Lime essence, about 3 drops

Prepare your mise en place.

Mise en place

In a small pot over low heat, combine water, sugar, and  vanilla skins. Swirl the pot over the burner to dissolve the sugar completely. (Do not stir).

Increase the heat and boil to a softball stage (235 to 240 degrees F/ 113 to 116 degrees C). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush if needed. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

Meanwhile, prepare your meringue.

In the bowl of an electric mixer, fitted with the whisk attachment, whisk the other half of the eggs whites and egg white powder on medium low speed until foamy. Add the lime essence, increase the speed to medium, and beat until soft peaks and add vanilla seeds. Begin to slowly add the super fine sugar to the egg whites. Whisk the egg whites to medium firm.

With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not over beat your meringue or it will be too dry. The meringue should resizable a whipped cream texture, as my daughter says.

 

Take the bowl with your tant pour tant (almond mixture) and add the reserved half of the egg whites.

Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of the meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter. There is no magic, I am not going to tell you that the batter should look like magma, I doubt you have ever seen it up close, I know I haven’t!

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silicone mats lined baking sheets or parchment paper lined baking sheet or a vented jellyroll pan edge free is perfect.

 Let the macarons sit out for about 1 hour to make sure the shells are hard. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, and then rap the sheets on a tabletop to help them set properly. And stack two baking sheets together, so the delicate cookies are sitting atop a double- or even triple-thick baking pan.

Preheat the oven to 300 degrees F/ 149 degrees C.

Right before placing the macarons in the oven reduce the heat to 280 degrees F/ 138 degrees C.

Bake for 15 to 20 minutes, depending on their size.

Bake the macarons for 5 minutes, then quickly open the oven door, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a crinkly ridge, the foot, has formed around the base, about  5 minutes (check the macarons after a couple of minutes, as the baking time will vary by the oven).

Remove the silicone mat or parchment paper with the macarons still attached to a cooling rack; so they do not become soggy. Once the macarons are freely loosen from the silpat/parchment paper transfer to another cooling rack for a good 2 hours.

Crème Frâiche Cream Filling:

  • 134 gram/ 4.75-ounces crème frâiche, very cold
  • 122grams/1/2-cup heavy cream
  • 31 grams/1/8-cup mascarpone cheese
  • 15 grams/ 1-Tablespoon icing sugar
  • 1/2 teaspoon vanilla extract
  • 3 drop strawberry essence
  • Pinch of salt
  • 20 gram/ 1 1/2-Fragoli, strawberry liqueur optional
Prepare your mise en place.

Filling mise en place

 Sydney decided that coloring the filling yellow would be aesthetically appealing with the lime color.

  Place the bowl of a standing mixer along with the whisk attachment in the freezer ½ hour before preparing the filling (the crème frâiche and cream will whip-up faster).

Add the mascarpone, crème frâiche, and heavy whipping cream to the cold bowl of a standing mixer with the whisk attachment, on medium speed begin to whisk. Add the strawberry essence, fragoli, and icing sugar when soft peaks form. Bring the crème filling to a stiff peak, watch careful the crème can turn to butter before your eyes.

 

Place the filling in a disposable pastry bag fitted with an open star tube/ tip.

Pipe from the outside toward the center of a macaron and gently place a second macaron on top.

 Have fun preparing and sharing these heavenly Key Lime Pie Macarons!

Voila!

 

11 Comments

  1. These look absolutely delicious…and yes, they scream “SPRING” in my face. :) I love the color and flavor combination of your Macarons. Need to hunt down some lime powder to make these Macs. ;)

  2. Amy, I buy all my powders wholesale, but I found organic dehydrated powders for a fellow blogger at Amazon. If you still cannot find the powder I’ll send you some.

  3. wow, what loverly macarons!!!!!

    you have a lovely blog, i was the happiest when i found you and not very far away from where i am. How i wish i can make macarons like you and Sydney. I would liek your advise as to whether the eggwhite powder is really necessary – i have been making hollow macarons

    thanks in advance, you have a lovely blog

  4. I love Key Lime Pie and I love Macarons! What a great combination – I will definitely try these. Thanks so much for a wonderful recipe.

  5. Lily, thank you for that sweet compliment! The egg white powder adds a little more stability to meringue. If you are interested we give macaron classes. Your oven maybe too hot or you are not baking them long enough. Sometimes if the meringue is too stiff it may cause hollow macarons. Bobbie

  6. You are welcome, glad you like them!

  7. thanks and will keep in mind that there are macaron classes

  8. I love pie your pics and this recipe looks so great

  9. Thank you for your sweet words. By the way I enjoy your blog & will visit often.

  10. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  11. Thank you for the invite I definitely check out. Bobbie

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