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.
Key Lime Pie Macarons:
- 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.
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.
- ▪ 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.
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.
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
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!