Hello friends! I am so excited to show you this delicious recipe for Key Lime Pie Macarons today! These were by far some of my favorite macarons ever!
I am obsessed with these Key Lime Pie Macarons! They feature a key lime pie filling surrounded by toasted marshmallow! What could be better?
The key lime pie filling is very similar to an actual key lime pie filling, since it uses condensed milk, and I typically use condensed milk to make my key lime pie. To make the filling for this Key Lime Macaron, simply boil the condensed milk with a little bit of butter and key lime zest until it achieves a fudge consistency.
We call this Brigadeiro in Brazil. You can see a full recipe for them here, where I actually roll them into balls and coat them in sprinkles! Brigadeiros are a staple at any Brazilian party or celebration.
On top of the macarons, I drizzled some white chocolate so the graham cracker crumbs would stick. You could also drizzle some of the key lime fudge on top.
I like to drizzle the chocolate on top of the shells before I assemble the macarons, this way the sides of the macarons won’t have chocolate drizzle on them.
To pipe the marshmallow on the macaron shells, I used a super cool special tip called Sultan tip.
I mean how cool are they!! Can’t wait to bake some meringue cookies and pipe them with these awesome tips!
You can place the key lime pie filling in a piping bag, and then just pipe it in the middle of the macarons. It will be way easier and neater than using a spoon, trust me on this one.
I could totally eat this entire batch of key lime pie filling with a spoon. And you will end up with some leftover key lime pie filling, actually, so you can go ahead and do just that. Or you can keep it in the fridge for up to 2 weeks, or in the freezer for up to 2 months, if well packaged.
And once you are done filling the macarons, you can use a torch to toast the marshmallow frosting. Just be very quick and gentle, so you don’t burn the macaron itself too much. A lil toasting has never hurt anyone.
Do you love baking macarons? If you do, you’re at the right place! I never run out of macaron ideas and different macaron flavors!
You can check out all of my macaron recipes HERE.
In this page you will find a video for my Lemon Macarons, which is my most popular macaron recipe on the blog. And the instructions for making the shells are the same for almost all of my macarons, only changing for the Pistachio Macarons, because they have pistachios added to the shells, any of the chocolate flavored ones (Chocolate Macarons, Samoa Cookie Macarons, Brigadeiro Macarons, Dulce de Leche Macarons, Espresso Peanut Butter Macarons, Brownie Macarons, Cherry Macarons, etc), and also my Matcha Macarons, that have matcha added to the shells.
If you are on a quest for baking awesome macarons, you came to the right blog. I have a lot of resources on my blog posts, including some videos that can help you on your journey.
And I am also all about helping each other out, so if you have a question, or any macaron issues, don’t hesitate to send me a dm on instagram, or leave a comment below and I will do my very best to try and help out.
Here are some other macaron recipes you might like:
- Strawberry Lemonade Macarons
- Strawberry Mint Macarons
- Kiwi Macarons
- Pomegranate Macarons
- Blackberry Macarons
- Raspberry Macarons
- Strawberry Macarons (yes lots of strawberry macarons in this blog)
I know I’ve named a lot of macaron recipes here, but that doesn’t even come close to listing all the macaron ideas and flavors I have here on my blog! I currently have over 40 macaron recipes on the blog, I believe this is number 43, and I already have another one photographed for me to edit and post later this week! Brace yourselves!
Key Lime Pie Macarons
100 grams, 3.5 oz
white granulated sugar
100 grams, 3.5 oz
96 grams, 3.4 oz
90 grams, 3.17 oz
- Green food coloring
Key Lime Pie Filling
can of condensed milk
key lime zest
100 grams, 3.5 oz.
cream of tartar
fine sea salt
white chocolate chips
optional to drizzle on top
graham cracker crumbs
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicon mat if you want more uniform bottoms.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one minute, until mixture is white and starting to become fluffy. Raise speed to high for 2-3 more minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed. You will notice the bird’s beak shape the peak will form and that will tell you the meringue can stop being whipped.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller than the other, maybe you have to rotate the tray again.
- Bake for around 4 minutes or so. Really keep an eye out, not to overbake. I would say I bake for a total of 18-20 minutes.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Key Lime Pie filling
- Place all ingredients in a small saucepan.
- Bring to a boil over medium heat.
- Keep stirring, non-stop, for 10-15 minutes while the mixture simmers. Don’t let the heat be too high, or it will burn the fudge. Also, don’t stop stirring, or that will also burn the fudge.
- The fudge will be ready when it’s very thick and you can see the bottom of the pan easily as you stir with your spatula.
- Tilt the pan over, and if the fudge comes off the bottom all at once, you can probably remove from the heat.
- Place it in a heat proof bowl, let it cool down all the way.
- Place room temperature filling in a piping bag.
- Mix all ingredients, except for the vanilla extract together in the bowl of a stand mixer.
- Set the bowl over a pot of simmering water over medium heat.
- Whisk mixture while it sits in the double boiler.
- Keep whisking over simmering water until it reaches 140F.
- That way the egg whites will be in a safe temperature to be consumed.
- Move bowl to the mixer.
- Whip with the whisk attachment for about 5 minutes on high speed.
- Add vanilla and mix to combine.
- Pipe the marshmallow frosting around the edges of the bottom shell macarons.
- Fill with the key lime pie filling.
- Place another shell on top.
- Drizzle white chocolate and graham crackers on top.
- Use a torch to toast the sides of the marshmallow.
These macarons will store nicely in the fridge for up to 5 days. The marshmallow frosting doesn't keep for too long, so I don't recommend freezing them.
*Any leftover key lime pie filling will store nicely in the fridge for up to 2 weeks and in the freezer for a couple of months. Roll the leftover up into fudge balls, like here. Or eat it with a spoon.
**You will also have some leftover Marshmallow frosting, but I don’t recommend making less because initially I made half of this recipe and ran out of frosting in the middle of filling the macarons.