Key Lime Pie Macarons

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!

Key Lime Pie Macarons

I am obsessed with these Key Lime Pie Macarons! They feature a key lime pie filling surrounded by toasted marshmallow! What could be better?

key lime pie macarons

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.

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key lime brigadeiro

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.

drizzling white chocolate on top of macarons and topping with graham cracker crumbs

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.

piping marshmallow frosting on macaron shell

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.

key lime pie filling in a piping bag

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.

filling key lime pie macarons

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.

key lime pie macarons

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.

key lime pie macarons

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.

key lime pie macarons

Here are some other macaron recipes you might like:

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

If you are interested in more macaron resources, check out this post with many Macaron tips, and also this other post with a lot of information that may help you in your macaron journey!

key lime pie macarons
key lime pie macarons
Key Lime Pie Macarons

Key Lime Pie Macarons

Camila Hurst
These macarons are filled with key lime pie filling and toasted marshmallow, topped with graham cracker crumbs!
4.75 from 16 votes
Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Cuisine American, French
Servings 26 macarons
Calories 130 kcal


Macaron Shells
  • egg whites  100 grams, 3.5 oz
  • 1/2 cup white granulated sugar  100 grams, 3.5 oz
  • cup almond flour  96 grams, 3.4 oz
  • 3/4  cup  powdered sugar  90 grams, 3.17 oz
  • Green food coloring
Key Lime Pie Filling
  • 1-14  oz  can of condensed milk
  • tablespoon  unsalted butter
  • 1-2  tablespoons  key lime zest
Marshmallow Frosting
  • egg whites
  • 1/2  cup  granulated sugar  100 grams, 3.5 oz.
  • 1/4  teaspoon  cream of tartar
  • 1/8  teaspoon  fine sea salt
  • teaspoon  vanilla extract
To assemble
  • 1/4 cup white chocolate chips optional to drizzle on top
  • 1/4 cup graham cracker crumbs


Macaron Shells
  • 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, the peak should be shooting straight up if you hold the whisk upright, it shouldn't be bending down to the side.
  • 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.
  • 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.
  • Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
  • 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 300°F.
  • Bake one tray at a time.
  • Bake for 4 minutes, rotate tray.
  • I usually bake the macarons for a total of 15 to 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.
Marshmallow frosting
  • 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.
To assemble
  • 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. 

Keyword macarons

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  1. 5 stars
    Very inspiring words and recipe. I’m also struggling with depression and have more or less found the ”path back” you are describing also. I need to do more things I like and not things that are stressing me and by that bringing me down. I will most likely, if I have the guts, find a new career. Money isn’t everything – health and family comes flrst. I will bake this macrons later today and hopefully take a step closer to feeling better again. And also – I have just looked at your other recipes, they look amazing! (I’m an ”old” Art Director – so the asthetics alone of it all just speaks to me. If I wasn’t about to leave the ad/design-industry we could have tried to done/pitched a book maybe? I strongly belive that making stuff is very ”Therapeutical” to people suffering from depression for example, so a book about that and reasoning + yummy recipes would get you ”double rewards”. Well, well…) I’ll be checking back for more inspiration soon. Thanks / Eric

    1. Thank you so much Eric! I totally agree with moving towards what you love. And changing your career doesn’t have to be an overnight thing. As you begin to do things you love more and more, the path will show itself to you, without struggle, without second guessing your decisions, you will know you’re doing the right thing, because you will be filled with energy and joy. And anytime you even make the intention of feeling better, that’s already a HUGE step towards doing so. So keep intending to feel better, and your intention will carry you a long way. At least it does for me! And about the book, so I am currently working on a Macaron ebook, that I hope to release by Christmas. I have already published a book, but it’s a children’s book, not about cooking or anything. So books are something I am definitely very interested in!! Again, I really appreciate your message! Thank you! Have a fabulous day!!!

      1. Sounds great – I’ll order that book for sure! Now I must find me one of those special baking sheets here in Stockholm tomorrow morning. Just be able to planning ahead of bying stuff, or going out at all wasn’t possible for some weeks a couple of months ago – so it’s sure going the right way. Take care & have a great day! / eric

  2. 5 stars
    Ola! Posso fazer essa receita com limões normais em vez de “key limes”? Obrigada!

    Também quero dizer que eu adoro seus receitas!!

    1. I don’t recommend it. The marshmallow filling, if not piped will deflate and lose air, and you won’t be able to pipe it nicely. I recommend piping it immediately after making it.

      1. So, after piping the same day and assembling the macarons, will they need to be consumed that day or can they be stored once assembled? Also, if they can be stored for a couple days after assembling, so you recommend torching them ahead of time or waiting until being served?

        1. I torch them ahead of time. I just made smores macarons using the very same marshmallow frosting and I torched the meringue the same time I piped it, the macarons kept for quite a few days, after a week I still had a couple in the fridge and they were perfect. After piped the meringue frosting will hold up nicely.

  3. I’ve made these cookies twice and both times my filling was not stiff enough, and it ran over the edges of the cookies. Any idea what I’m doing wrong?

  4. 5 stars
    So these were the best Macarons we have ever made. The flavors were sublime. There were a lot of steps, but worth it!!

  5. 5 stars
    I made these and they were delicious! It was my first time using the swiss method, (usually do french) and they turned out perfect. Instead of the meringue, i made a key lime cream cheese frosting, but everything was great. I loved the Brazilian truffles that were made with the extra filling 🙂

  6. Hi Camila!
    Love your recipes! I just recently started baking macarons and find myself on your site a lot nowadays. Thank you for inspiration and ideas! One question I have is this. I may have cooked the fudge too long and now it has the consistency that is too hard to pipe. Is there a way to salvage it or should I start over? Thanks! Nikki

  7. 5 stars
    Hi, I ran out of cream of tartar! Is there anything I can replace with? 🙁

    The fudge is amazing!

  8. Olá moro no Brasil e acho maravilhoso seu trabalho , o açúcar de confeiteiro que usa tem amido ? O meu pezinho não consigo que fique bonito como o seu ! A única receita que deu certo para mim foi no método francês do que usa a relação de clara e açúcar , o açúcar vai menor quantidade e a relação de farinha amêndoa e açúcar o açúcar vai em maior quantidade . Mas gostaria de acertar no método suíço pq parece mais estável .

    1. Sim tem amido o meu acucar que eu uso. se quiser me manda fotos dos macarons pelo instagram e eu posso dar uma olhada neles e ver se tenho alguma recomendacao a fazer.

  9. The marshmallow cream is too runny. I made it 2x and beat it till almost breaking. I even chilled it. What would make it thicker? I have the fancy tip but the ridges don’t hold their shape.

  10. I baked these today for a family fiesta and they were perfect. Some of the best I’ve ever made!! I’ve used your recipes time and time again to help perfect my macarons. Thank you for sharing all of your ideas and recipes.

    1. It could have been over cooked, or the sweetened condensed milk was crystallized, which happens sometimes. Or the lime zest was watery and made it curdle. It’s hard to say without seeing it. Not much that can be done to fix it. Does it taste ok? Maybe just try to fill one macaron and let it mature and see if the textures come together nicely.

  11. I made these macarons and they were a huge hit – do you think the filling would still work with lemon instead of lime?

  12. 5 stars
    Que delícia!! Adorei esses macarons! Vc sempre fazendo macarons diferentes e maravilhosos!!

  13. Just made these for the first time as I had extra key limes from cupcakes. The flavors are great! The fudge was a bit thick so next time I will cook it less time. I did find the marshmallow frosting a bit thin and difficult to pipe with. Is that how it is intended or did I screw something up? 😅

  14. 5 stars
    I doubled the recipe and they turned out beautifully! I texted all of my neighbors a picture to see if they wanted some. My phone blew up right away with everyone wanting some. They all delayed their dinners to have this dessert first 🙂
    Your macaron recipes are always my go-to and this recipe is absolutely the best one yet! Thank you, Camila!!

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