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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.

Notes

*Makes about 25 macarons