Lemon Lime Macarons


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Cook Time: 10 | Prep Time: 30 | Total :2 Hours

Yields 30 – 40 Completed Macarons

Level- Hard

Here we go again with these with macaron. So about six months ago I made over five hundred completed macarons in three days for a Valentine’s Day fundraiser. After that I convinced myself that I wouldn’t make another macaron ever again in my life. But, here I am finding myself wanting to make more, but this time I decided to switch it up. Lemon Lime, this is a classic combination, and is brought back to life here in this macaron recipe. But, a recipe so good cannot just be written it needs to be recorded and posted so that everyone can see the beauty of it.



The juice of a lemon and a lime

The zest of a lemon and a lime

4 egg whites

3 cups confectioners sugar

1 1/4 almond flour

Yellow and green food coloring

6/8 cup granulated sugar

Icing/ Jelly



In two separate bowls split the zest, almond flower, confectioners sugar portions in half and mix together. Beat two of the egg whites until fluffy. When fluffy add in half of your granulated sugar and beat until the eggs whites are form stiff peaks. When that happens it is time to add in the lemon juice and some of the yellow food coloring (to make it resemble a lemon.)  Repeat these steps with your  other egg whites, the other half of the sugar. The differences in this meringue is the use of lime juice and green food coloring instead of lemon juice and yellow food coloring.

Immediately fold in each meringue in their respected dry ingredients. Yellow meringue into the dry ingredients with lemon zest; Green meringue into the dry ingredients with the lime zest. When folding you have a maximum of forty folds. You have a maximum of forty folds, because if it over mixes you will have flat macarons.

Place the two into their own piping bags and cut the tips. Line a baking sheet with parchment paper. Pipe circle with a diameter of an inch and a half. when ping this circle just hold the piping bag in the same place until it reaches your desired size.

When you are finished piping tap the bottom of the pan against the counter to get all the air bubbles out. You want all the air bubbles out so the you don’t have cracked macarons.

Leave your macarons out on the counter for at least five minutes to develop a skin. Place in oven for 10 minutes on 285 degrees Fahrenheit(140 degrees Celsius.)

Let them cool before taking off of parchment. The bottom will come off if you don’t do that.

Fill with buttercream icing or a quality jelly and chill for 5 minutes before eating.


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