May 05, 2015
Happy Cinco De Mayo! I think it is so great that there is a day dedicated to celebrating Mexican heritage and culture, because obviously that is important. But let's be real - I am way more excited about the nachos. I will use any excuse I can find to stuff my face with nachos. So you better believe I am taking full advantage of today's celebration. But as much as I love nachos, I decided to use another Mexican classic as inspiration for today's recipe - the Margarita. These Margarita Macarons are the perfect combination of sweet and savory - a classic macaron shell filled with a tequila lime buttercream and topped off with a little corse salt to really give you that margarita flavor. There is definitely not enough tequila in this recipe to get you drunk - but I highly suggest eating them with a real Margarita (and a plate of nachos) on the side. And if you want to learn more about macarons, or get a more in depth description on how to fill them, check out our classic Vanilla Macaron post. Other than that, I hope everyone has a great day filled all the Mexican food you can possibly eat.
- 1 1/2 cups powdered sugar
- 1 cup + 2 tbs almond flour
- 3 eggs whites
- 1/2 cup sugar
- Green food coloring
Tequila Lime Filling
- 1 1/3 cup powdered sugar
- 1 teaspoon lime juice
- 1-2 teaspoons lime zest
- 1 tablespoon tequila
- 1/8 teaspoon salt
for the shells:
- Preheat oven to 325 degrees.
- Prepare a pipping bag with a round tip with about a 1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer's speed to medium and add sugar.
- Put mixer back on the highest speed and beat until stiff peaks are formed.
- With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
- Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
- Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
- Add a sprinkle of coarse salt on top of each macaron.
- Repeat the process with remaining batter.
- Let macarons rest for 30 - 45 minutes, or until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
for the filling:
- In a stand mixer with a whisk attachment, cream butter on high speed until light and smooth (about 5 minutes).
- Reduce the speed to low and add powdered sugar. Mix until fully incorporated.
- Add lime juice, zest, tequila and salt and mix on high speed until light and fluffy (2-3 minutes).
- Peel macarons off parchment paper and pair them according to size.
- Fill a piping bag fitted with a round tip (wilton tip #6 or #7 should work) with buttercream and pipe a dollop on one half of a pair of cookies.
- Sandwich cookies together.
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