French Macarons with Tequila Lime Buttercream
French macarons are a delightful dessert that can be enjoyed in any season. These colorful cookies are made even more irresistible with a zesty tequila lime buttercream filling. Perfect for gatherings, celebrations, or simply indulging yourself with a sweet treat. Mastering these delicate cookies will impress everyone you serve them to—give this simple yet elegant recipe a try!
Ingredients for the Macarons:
90g confectioners sugar (powdered sugar)
80g almond flour
1/8 tsp sea salt
70g egg whites
1/8 tsp cream of tartar
70g granulated sugar
1/2 tsp vanilla extract
Instructions for the Macarons:
1. Prepare the Dry Ingredients:
Using a digital kitchen scale, measure 90g confectioners sugar and 80g almond flour. Sift these together along with 1/8 tsp sea salt.
Blend the mixture in a food processor for 20 seconds, then sift again to ensure a smooth, fine mixture.
2. Whisk the Egg Whites:
Clean the mixing bowl with vinegar to remove any grease, then add 70g egg whites.
Using an electric mixer, whisk the egg whites on medium speed until foamy.
Add 1/8 tsp cream of tartar, then gradually add the 70g granulated sugar spoon by spoon. Continue beating until the mixture reaches stiff peaks, but be careful not to overwhisk. The mixture should hold firm peaks but slightly droop at the tips.
3. Combine the Ingredients:
Gently fold the dry almond flour mixture into the egg whites, starting with 1/3 of the mixture and then adding the rest. Use a rubber spatula to fold the batter until smooth and shiny, resembling soft ice cream.
4. Pipe and Rest the Macaron Batter:
Spoon the batter into a piping bag fitted with a medium round tip. Pipe small circles onto a macaron baking sheet or parchment paper.
Let the batter rest for about 45 minutes to form a skin.
Bake the Macarons:
Preheat the oven to 310°F (154°C). Bake the macarons for 10-12 minutes. Once done, remove from the oven and cool on the sheet for about 45 minutes before removing them.
Ingredients for the Tequila Lime Buttercream Filling:
50g unsalted butter (room temperature)
1 tsp lime zest
250g confectioners sugar
1 + 1/2 tbsp tequila blanco
2 tsp freshly squeezed lime juice
Pinch of sea salt
Instructions for Making the Filling:
1. Make the Buttercream:
Beat 50g of softened butter and 1 tsp lime zest in a stand mixer on medium speed for 2-3 minutes until light and fluffy.
Add 250g powdered sugar, 1 + 1/2 tbsp tequila blanco, 2 tsp lime juice, and a pinch of salt.
Increase the speed to high and continue beating for 3-5 minutes until the buttercream is light and fluffy.
2. Assemble the Macarons:
Fill a piping bag with the buttercream.
Match each macaron shell with another similar-sized shell and gently sandwich them together with the filling.
3. Store the Macarons:
Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Time to Make the Macarons:
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 30 minutes
Yield: 12-14 macarons
Tips for Perfect Macarons:
Ensure your egg whites are at room temperature to achieve the perfect meringue.
Don’t overwhisk the egg whites; they should form stiff peaks but still be slightly droopy.
Be patient during the resting period for the batter. The macaron shells need to form a skin before baking.
Be mindful of humidity. If you’re baking in a humid environment, it may take longer for the macaron shells to form the skin.
Q&A for Perfect Macarons:
Q: Why did my macarons crack on top?
A: Cracked tops are often caused by either undermixing the batter or not letting the macarons rest long enough before baking. Ensure the batter flows in ribbons and that the shells have formed a skin before baking.
A: Cracked tops are often caused by either undermixing the batter or not letting the macarons rest long enough before baking. Ensure the batter flows in ribbons and that the shells have formed a skin before baking.
Q: How do I prevent air bubbles in my macaron shells?
A: Tap the baking sheet gently on the counter before baking to remove any trapped air bubbles.
A: Tap the baking sheet gently on the counter before baking to remove any trapped air bubbles.
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