Happy Cinco De Mayo! Today’s recipe was inspired by the classic Margarita. But instead of a nice cold drink, I put these into cookie form! 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 coarse 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 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.

MARGARITA MACARONS

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Author: Lindsay Nathanson

Ingredients

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

How To Make Margarita Macarons with Lime Filling

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Instructions

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).

Assembly

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.