how your inbox get so fly?
Sign up and get access to exclusive baking
tips newest recipes and my free e-book!
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.
for the shells:
for the filling:
*Makes about 25 macarons
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?
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!
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?
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.
Have you ever tried freezing these to consume a week later? Thanks!
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?
Sorry about that! 1/2 cup unsalted butter at room temperature!