Another macaron recipe? Yes indeed, I love them, as you’ll have gathered. This time, I’m offering you lime macarons (with a whipped ganache, which I find lighter). It’s summery and super fresh 🙂
And if you like this macaron, there’s a good chance you’ll also like the mojito-style macaron I’d already made. With the weather we’re having at the moment, it’s ideal!
Ingredients & preparation
3 components · Full recipe
Shells
Ingredients
- 2 × 52 g (1.8 oz) egg whites
- 150 g (5.3 oz) icing sugar
- 150 g (5.3 oz) ground almonds
- 50 g (1.8 oz) water
- 150 g (5.3 oz) caster sugar
- green food colouring
Preparation
1
Blend the icing sugar and ground almonds together, then sift the mixture.
2
Prepare the syrup by placing the sugar and water in a saucepan. Bring to the boil until the temperature reaches 118°C / 244°F. When the syrup reaches 110°C / 225°F, begin whisking 52 g (1.8 oz) of egg whites to stiff peaks. Once the syrup hits 118°C / 244°F, reduce the mixer speed and pour the syrup over the beaten whites. Add the powdered food colouring at this point too. Increase the speed again to cool the meringue. Check with your finger — it should feel warm but not hot.
3
Switch the whisk attachment for the paddle and fold in the remaining 52 g (1.8 oz) of egg whites, then gradually add the almond/icing sugar mixture. Let it run until the batter is smooth, glossy and falls from the paddle in a ribbon.
4
Once the right consistency is achieved, transfer the batter to a piping bag fitted with a plain round nozzle. Do not hesitate to use a tall glass to hold the piping bag open — that way you can use both hands.
5
Pipe small domes of about 3.5 cm (1.4 in) in a staggered pattern on a sheet of baking paper. For evenly sized macarons, I use a template downloaded from Pure Gourmandise. Tap the baking tray on the work surface to smooth the tops, then leave to form a skin for about twenty minutes.
6
Bake at 120°C / 250°F for 22–24 minutes. Remove from the oven and allow to cool before lifting the shells off. The shells are done when they can be peeled off very easily.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Lime Whipped Ganache
Ingredients
- 50 g (1.8 oz) white couverture chocolate
- 25 g (0.9 oz) liquid cream
- 75 g (2.6 oz) well-chilled liquid cream
- 1 teaspoon neutral honey (acacia honey, for example)
- 15 g (0.5 oz) lime juice
- zest of 1 lime
Preparation
1
In a small saucepan, heat the 25 g (0.9 oz) of liquid cream with the honey and lime zest.
2
While the cream heats, break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or in the microwave).
3
As soon as the cream begins to simmer, pour one third of it over the white chocolate and stir to create an emulsion. Add the second third, then the third, mixing until completely smooth and homogeneous.
4
Add the 75 g (2.6 oz) of well-chilled cream and the lime juice and mix gently.
5
Press cling film directly onto the surface and refrigerate for several hours (ideally overnight).
Assembly
Ingredients
- None
Preparation
1
Remove the ganache from the fridge and whip it like a chantilly.
2
Sort your macaron shells so that paired shells are the same size.
3
Pipe the lime whipped ganache onto half the shells and sandwich together with the remaining shells.
4
Refrigerate the macarons and wait 24 hours before eating them. They should spend their first night in an uncovered container (to prevent them from becoming damp), then close the box if storing for longer.
Gallery
