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+ servings
two macarons stacked on top of each other with fresh limes beside it
5 from 1 vote
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Margarita Macarons

These margarita macarons are made with a lime zest infused shell, tequila and lime infused buttercream, and taste just like a real margarita!
Servings 18 macarons
Prep 15 mins
Cook 13 mins
Total 2 hrs
Course : Dessert
Cuisine : French
Author : Cambrea Gordon

Ingredients  

  • 124 grams powdered sugar about 1 ¼ cup
  • 140 grams almond meal about 1 ⅔ cup
  • 2 tsp fresh lime zest, about 1 lime
  • 110 grams sugar about ½ cup
  • 107 grams egg whites, room temperature about 3 large eggs
  • ¼ teaspoon cream of tartar
  • 1 drop yellow Americolor gel food coloring
  • 1 drop green Americolor gel food coloring

Tequila Lime Buttercream

  • 1 cup soft, room temperature unsalted butter
  • 1 ½ cup powdered sugar
  • teaspoon salt
  • 2-2 ½ tablespoon tequila
  • 2 teaspoon lime zest, about 1 lime

Instructions

  • In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Add the 2 teaspoon of lime zest and set aside.
  • In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
  • Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for 5 minutes and then add the yellow and green food coloring. Whip again for about 1-2 minutes longer, or until stiff peaks have formed. Then stop mixing.
  • Add the whipped egg whites to a large bowl.
  • Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
  • Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
  • Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
  • Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
  • Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell looks matte and can be touched without it sticking to your finger or leaving an impression.
  • Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!

Making the Tequila Lime Buttercream

  • In a mixing bowl, add 1 cup of soft, room temperature unsalted butter. Using the paddle attachment, mix the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
  • Stop the mixer and add ½ cup of the powdered sugar. Mix on low (speed 1) until incorporated, then add another ½ cup. Continue until all the powdered sugar has been added.
  • Increase the mixer speed to medium (speed 4-5) and whip until the butter is light and fluffy, about 2-3 minutes.
  • Stop the mixer and add the 2 tablespoon tequila, 2 teaspoon lime zest, and ⅛ teaspoon salt. Mix on low (speed 1) to incorporate so the tequila doesn't splash out of the bowl. Then increase the speed to medium (speed 4) and whip again until light and fluffy, about 1 minute more.

Nutrition

Serving: 2shells | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g