follow along:

Sprinkles For Breakfast

Share your Sweet Side

margarita macarons

How To Make Margarita Macarons with Lime Filling

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.

Quick and Easy Macaron Recipe Homemade Margarita Marcarons with Tequila Lime Filling Best DIY Macaron Recipe With Filling Instructions How to Bake Macarons with Filling

Margarita Macarons

Margarita Macarons | Sprinkles For Breakfast


Macaron Shells

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • Green food coloring
  • Salt

Tequila Lime Filling

  • 1/2 cup unsalted butter, room temperature
  • 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:

  1. Preheat oven to 325 degrees.
  2. 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.
  3. In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  5. Lower the mixer's speed to medium and add sugar.
  6. Put mixer back on the highest speed and beat until stiff peaks are formed.
  7. With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
  8. Take bowl off of mixer and add almond flour/sugar mixture.
  9. 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.
  10. Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
  11. Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
  12. Add a sprinkle of coarse salt on top of each macaron.
  13. Repeat the process with remaining batter.
  14. Let macarons rest for 30 - 45 minutes, or until they form a skin.
  15. Bake for 10-12 minutes, or until they are set.
  16. Let cool before peeling them off parchment paper.

for the filling:

  1. In a stand mixer with a whisk attachment, cream butter on high speed until light and smooth (about 5 minutes).
  2. Reduce the speed to low and add powdered sugar. Mix until fully incorporated.
  3. Add lime juice, zest, tequila and salt and mix on high speed until light and fluffy (2-3 minutes).


  1. Peel macarons off parchment paper and pair them according to size.
  2. 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.
  3. Sandwich cookies together.

*Makes about 25 macarons

Like this Post?

you aint seen nothin' yet

Sprinkle a little fun into your inbox! Sign up and get access to exclusive baking tips, newest recipes and my free e-book!

meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (4)


Do you use aged egg whites or just room temp? Your recipes look divine and I am itching to try! Also, the little bakery in my area (RIP) made a cinnamon Mac & I could eat my weight in them. They changed their recipe to a sopapilla cheesecake and it wasn’t the same but it worked when a craving hit. Now they are closed and my life has been so very lonely! Any ideas how to replicate that cinnamon deliciousness?

Lindsay Nathanson

Hi Chassity! Sorry for the delay - I was moving this weekend! But I am so glad you asked this question! There are a lot of myths about macarons and their egg whites, and in my experience, they pretty much all work (for this method at least). In this recipe, I just used egg whites straight from the fridge. But if you want to bring them to room temp or age them, that works too. I am just a little impatient! And I totally understand the sadness of losing a beloved bakery! But I am confident we can find a good recipe replacement! Email me at [email protected] and we can discuss!

Kayla S

Ok so I loved your margarita macaron idea, so I tried to do it with my recipe which I always have good consistent results with. But the salt on top did not agree with my batter while baking. They all cracked :( and thoughts why? Or if I’d be able to sprinkle them right out of the oven?

Lindsay Nathanson

Hi Kayla! That is so strange! I have never tried to put it on right out of the oven, but I know you could use a little bit of clear piping gel (once they have cooled) and add the salt that way.

Nicole Johnson

Have you ever tried freezing these to consume a week later? Thanks!

Lindsay Nathanson

Macarons freeze very well! Just make sure you let them come back to room temperature before eating!


How much butter do you use for the filling?

Lindsay Nathanson

Sorry about that! 1/2 cup unsalted butter at room temperature!