My tasty key lime macarons pair sweet-tart key lime flavor with tangy key lime cream cheese filling and a sprinkle of graham cracker crumbs. The flavor combo is reminiscent of the familiar key lime pie but sandwiched between airy macaron shells. These satisfying treats are sure to be a new family favorite and party hit.
For my basic macaron flavors, try chocolate macarons, vanilla macarons, and red velvet macarons.
Key lime is such an underrated flavor that needs to be utilized in more dessert recipes. It is both sweet and refreshing, so I knew I needed to use it to make macarons.
I added a sprinkle of graham cracker crumbs to give them a key lime pie flavor, but they are just as delicious without them, too.
🥘 Ingredients
Macaron Shells
- Almond Flour - My favorite brand of almond flour is Bob's Red Mill. I like how fine it is, but you can use your favorite brand.
- Confectioners Sugar - Also called icing sugar or powdered sugar, this is a staple ingredient in making macaron shells.
- Egg Whites - Let your egg whites age in the fridge for 24 hours for an extra sturdy meringue.
- Sugar - Regular white granulated sugar or caster sugar will both work.
- Vanilla - Some pure vanilla extract for added flavor.
- Cream of Tartar - This helps to make the meringue sturdier and enhances the airy texture of the macaron shells.
- Green Gel Food Coloring (optional) - These shells will have a natural white or beige color. If you want them to be green, use some green gel coloring.
Key Lime Cream Cheese Buttercream Frosting
- Butter - Let your butter soften to room temperature before getting started.
- Cream Cheese - You also want the cream cheese at room temperature so that it can mix with the butter easily. You can use full-fat or reduced-fat cream cheese.
- Confectioners Sugar - This adds sweetness and thickens your frosting.
- Key Lime Juice - You can buy key lime juice, or just juice some key limes you have on hand. Common brands like Nellie & Joe's, Floribbean, Mrs. Biddle's, and Florida Key West can be found in local stores including Wal-Mart, or ordered on Amazon.
- Key Lime Zest - The zest brings out the flavor best, so I don't recommend skipping it.
- Salt - Just a pinch of salt will balance out the sugar to reduce the sweetness and highlight the flavor of lime.
- Graham Cracker Crumbs (optional) - I like to add a sprinkle of graham cracker crumbs over my filling to tie everything together, but you can leave it out.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Key Lime Macarons
Since macarons are finicky, make sure you read through all of the steps before you get started. You will need some mixing bowls, a sieve, a food processor, a stand mixer, some baking sheets, and a kitchen scale.
This recipe will make 20 assembled macarons.
Prepare. Prepare your work area by lining your baking sheet with parchment paper or silicone baking mats. Get a piping bag ready with a large round tip or a storage bag with the corner cut off.
Make the Macaron Batter
Blend. Add 125 grams of almond flour and 125 grams of confectioners sugar to the bowl of your food processor (photo 1) and pulse it a few times until well combined.
Sift. Sift the mixture into a bowl (photo 2) and set aside.
Add. Add 100 grams of egg whites to the bowl of your stand mixer (photo 3).
Beat. Using the whisk attachment, beat the egg whites at medium speed until foamy, then add ¼ teaspoon of cream of tartar (photo 4).
Continue mixing. Continue to beat until soft peaks have formed (photo 5 -usually when you can see the lines left by the whisk).
Add sugar. Very slowly, add 80 grams of sugar while continuing to mix on medium speed. You don't want to add the sugar too quickly, or it could cause the meringue to deflate.
Add vanilla. After all of the sugar has been added, add your ½ teaspoon of vanilla extract and green gel food coloring (photo 6).
Mix. Continue beating on medium to medium-high speed until you have reached stiff peaks (photo 7). When you lift the whisk out of the meringue, it should stick straight up and not droop down at all.
Start folding. Transfer ⅓ of your meringue to the bowl with your dry ingredients (photo 8). Using a silicone spatula, gently begin folding the ingredients together.
Repeat. Once combined, repeat this process with the second and then final portion of the meringue (photo 9).
Get the right consistency. After all of the meringue has been added to the bowl, continue folding by making a J shape with the spatula, turning the bowl 90°, and repeating the process. As you fold, the mixture will become thinner and more runny. You know you are done folding when it moves similarly to lava and falls off the spatula in a ribbon just long enough to form a figure 8 (photo 10).
❗ Top Tip: Macaron Batter Consistency
One of the biggest mistakes bakers make with macarons is not combining the batter until it reaches the right consistency (this is called macaronage).
When you first start folding, the mixture will be very thick. As you continue to fold, it will become thinner.
The ideal consistency will move similarly to lava and will fall off your spatula in ribbons. It should also be shiny.
An easy way to test if it is ready is to form a figure 8 with the batter as it falls off of your spatula. It should take about 10 seconds for the batter to sink back into itself.
If it takes longer, your batter is too thick and needs to be folded some more. If it happens more quickly, your batter is too thin and has been overmixed.
Overmixed batter can't be fixed, and it will cause your shells to crack or not develop feet. Undermixed batter will cause lumpy and hollow shells. Go slow to avoid accidentally overmixing it.
Pipe & Rest
Pipe. Transfer the batter to your prepared piping bag. Holding the bag about ¼-inch above the baking sheet at a 90° angle, squeeze the batter until it fills the inner circle of your template (or reaches your desired size), then stop squeezing and make a quick C-shape to break the batter. Repeat with the remaining batter (photo 11).
Tap. Once the macarons are piped, lift the baking sheet about 5 inches above the counter and drop it 5-8 times to bring any air bubbles to the surface.
Pop. Use a toothpick to pop any remaining air bubbles.
Rest. Leave the macarons to rest on the counter for 30-60 minutes, or until they form a skin and are no longer tacky to the touch.
Bake & Cool
Preheat. Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).
Bake. Bake the macarons for 15-18 minutes, or until they no longer slide on their feet if you nudge them gently.
Cool. Remove them from the oven and let them cool on the baking sheet (photo 12) for 10 minutes before removing them.
Make the Frosting
Top Tip: Best Temp For Room Temperature Butter
When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C). This is true for cream cheese in this recipe as well.
What this means is that if you can press your finger into the stick of butter easily, it is probably too softened for a great cookie structure. There should be just an indent from your finger when the temp is ideal.
If you're going to make this recipe, make sure to follow this top tip!
Cream. In the bowl of your stand mixer, cream together 4 tablespoons (57 grams) of softened butter and 4 ounces (113.5 grams) of cream cheese (photo 13) until smooth and creamy.
Add. Add ½ cup (60 grams) of confectioners sugar and mix, slowly at first, until well combined (photo 14).
Combine. Add 1 tablespoon of key lime juice, 2 teaspoons of key lime zest, and ¼ teaspoon of salt and beat again at medium speed until fluffy and fully mixed (photo 15).
Transfer. Transfer your frosting to your prepared piping bag.
Assemble The Macarons
Match. Match up your macaron shells based on size.
Pipe. Pipe a ring of frosting onto one of the macaron shells (photo 16) and top it with some of your crushed graham cracker crumbs (photo 17) if using.
Top. Firmly press on the top shell to form the cookie and repeat with all of the remaining shells and frosting.
Chill. For best results, let your macarons chill in the fridge for 24 hours before letting them come to room temperature and serving them.
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💭 Angela's Pro Tips & Recipe Notes
- Reach stiff peaks. Beat your meringue until it reaches stiff peaks. The meringue should stick straight up off of the whisk and not droop down at all. It should also begin collecting slightly on the inside of the whisk.
- Get the right consistency. Your batter is at the ideal consistency when it moves similarly to lava and should fall off the spatula in ribbons only long enough to form a figure 8 before breaking off. You don't want it to be too thick (under-mixed) or too thin (over-mixed).
- Try a piping tip. I used a Wilton #12 tip for piping my macaron batter and a Wilton #32 star tip for piping the frosting. You can use your preferred tips or even just a storage bag with the tip cut off.
- Use a template. I recommend using a template to keep your shells as close to the same size as possible. You can print one off online or buy silicone or parchment paper templates.
- Mix and match fillings. There are plenty of buttercream frosting flavors to use in macarons as well as fruit fillings.
📚 Looking for More Macaron Resources?
See the complete beginner's guide to making macarons for starting your journey to macaron mastery. Or get help with the baking process in my troubleshooting macarons article.
🥡 Storing
Macaron shells can be made in advance and stored in the freezer for up to 3 months or in the fridge for 1 week.
Assembled macarons should be kept in a sealed container in the fridge for up to 1 week. The cream cheese frosting requires refrigeration when storing.
Freezing
You can also freeze your assembled macarons for up to 3 months. Allow them to fully mature in the fridge for 24 hours before freezing them.
❓ Key Lime Macarons Recipe FAQ's
Key limes are a smaller lime than what we are used to seeing in our local grocery stores, but they pack a lot of flavor. The limes are known for not only being sweeter but also more tart with amazing aromatics.
Yes, you can but the flavor difference is 100% noticeable. I recommend looking for actual key lime juice in stores if you can't find the limes themselves.
Alternatively, try using key lime juice in your favorite recipes that call for any lime juice. Yum!
You may have to squeeze some extra key limes, but the effort is well worth it. Here's how to make it a snap:
Place quartered key limes on their side in a garlic press and squeeze. Then repeat until you have your desired amount of juice.
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📖 Recipe Card
Key Lime Macarons
Ingredients
Key Lime Macaron Shells
- 125 grams almond flour
- 125 grams confectioners sugar
- 100 grams egg whites (room temperature)
- 80 grams sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- green gel food coloring
Key Lime Cream Cheese Buttercream Frosting
- ¼ cup butter (softened, at room temperature)
- 4 oz cream cheese (softened, at room temperature)
- ½ cup confectioners sugar
- 1 tablespoon key lime juice
- 2 teaspoon key lime zest
- ¼ teaspoon salt
- 2 tablespoon graham cracker crumbs (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Macaron Batter
- Prepare your work area by lining your baking sheet with parchment paper or silicone baking mats. Get a piping bag ready with a large round tip or a storage bag with the corner cut off.
- Add 125 grams almond flour and 125 grams confectioners sugar to the bowl of your food processor and pulse it a few times until well combined.
- Sift the mixture into a bowl and set aside.
- Add 100 grams egg whites to the bowl of your stand mixer.
- Using the whisk attachment, beat the egg whites at medium speed until foamy, then add ¼ teaspoon cream of tartar.
- Continue to beat until soft peaks have formed (usually when you can see the lines left by the whisk).
- Very slowly add 80 grams sugar while continuing to mix on medium speed. You don't want to add the sugar too quickly, or it could cause the meringue to deflate.
- After all of the sugar has been added, add your ½ teaspoon vanilla extract and green gel food coloring.
- Continue beating on medium to medium-high speed until you have reached stiff peaks. When you life the whisk out of the meringue, it should stick straight up and not droop down at all.
- Transfer ⅓ of your meringue to the bowl with your dry ingredients. Using a silicone spatula, gently begin folding the ingredients together.
- Once combined, repeat this process with the second and then final portion of the meringue.
- After all of the meringue has been added to the bowl, continue folding by making a J shape with the spatula, turning the bowl 90°, and repeating the process. As you fold, the mixture will become thinner and more runny. You know you are done folding when it moves similarly to lava and falls off the spatula in a ribbon just long enough to form a figure 8.
Pipe & Rest
- Transfer the batter to your prepared piping bag. Holding the bag about ¼-inch above the baking sheet at a 90° angle, squeeze the batter until it fills the inner circle of your template (or reaches your desired size), then stop squeezing and make a quick C shape to break the batter. Repeat with the remaining batter.
- Once the macarons are piped, lift the baking sheet about 5 inches above the counter and drop it 5-8 times to bring any air bubbles to the surface.
- Use a toothpick to pop any remaining air bubbles.
- Leave the macarons to rest on the counter for 30-60 minutes, or until they form a skin and are no longer tacky to the touch.
Bake & Cool
- Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).
- Bake the macarons for 15-18 minutes, or until they no longer slide on their feet if you nudge them gently.
- Remove them from the oven and let them cool on the baking sheet for 10 minutes before removing them.
Make the Frosting
- In the bowl of your stand mixer, cream together ¼ cup butter and 4 oz cream cheese until smooth and creamy.
- Add ½ cup confectioners sugar and mix, slowly at first, until well combined.
- Add 1 tablespoon key lime juice, 2 teaspoon key lime zest, and ¼ teaspoon salt and beat again at medium speed until fluffy and fully mixed. Taste and adjust the salt if needed.
- Transfer your frosting to your prepared piping bag.
Assemble
- Match up your macaron shells based on size.
- Pipe a ring of frosting onto one of the macaron shells and top it with 2 tablespoon graham cracker crumbs if using.
- Firmly press on the top shell to form the cookie and repeat with all of the remaining shells and frosting.
- For best results, let your macarons chill in the fridge for 24 hours before letting them come to room temperature and serving them.
Notes
- Beat your meringue until it reaches stiff peaks. The meringue should stick straight up off of the whisk and not droop down at all. It should also begin collecting slightly on the inside of the whisk.
- Your batter is at the ideal consistency when it moves similarly to lava and should fall off the spatula in ribbons only long enough to form a figure 8 before breaking off. You don't want it to be too thick (under-mixed) or too thin (over-mixed).
- I used a Wilton #12 tip for piping my macaron batter and a Wilton #32 star tip for piping the frosting. You can use your preferred tips or even just a storage bag with the tip cut off.
- I recommend using a template to keep your shells as close to the same size as possible. You can print one off online or buy silicone or parchment paper templates.
- There are plenty of buttercream frosting flavors to use in macarons as well as fruit fillings.
- Macaron shells can be made in advance and stored in the freezer for up to 3 months or in the fridge for 1 week.
- Assembled macarons should be kept in a sealed container in the fridge for up to 1 week.
- You can also freeze your assembled macarons for up to 3 months. Allow them to fully mature in the fridge for 24 hours before freezing them.
Angela Latimer says
The combination of sweet-tart key limes and macarons is a match made in heaven and the cream cheese filling enhances this macaron perfectly. I know you'll love these, too! ~ Angela