One more macaron recipe for the blog! Today we are making Key Lime Raspberry Macarons, friends! Filled with key lime curd, and raspberry buttercream. Check it out!
This flavor was requested by 3 people, and here it is! A few months later, they are ready! Lol, the baking list is so huge!!
I have a lot of macaron recipes and ideas here on the blog. You can check them out here.
And I have used key lime to make the curd for the middle, but you can also use regular lime. Key Lime is in season around here, so I have been making a lot of key lime recipes and desserts.
And I am wrapping up Key Lime baking season with these Key Lime Raspberry Macarons!
So, let’s start with the shells. I made only one batch of macarons to make the two color shells, and you can watch a video here where I show you exactly how to split the batter and make it into different colors.
It’s pretty easy, actually. After you whip the meringue to stiff peaks, add the dry ingredients and start the macaronage. STOP when you see no more streaks of dry ingredients. At this point, split the batter between the number of bowls for the different colors you want to color your batter.
Work with one batter at a time, add food coloring, and continue the macaronage until the perfect consistency. (You can watch my videos, or read the post below for the best clues on how to know when to stop folding the macaron batter)
Then, place the first color in a piping bag, set aside, and move on to the next color.
After the entire batter has been colored and has achieved the perfect consistency, you can start piping them.
Let’s make the Lime Curd for the filling, as you should let it cool down completely in the fridge before filling the Key Lime Raspberry macarons.
How to make Lime Curd
It only takes a few simple ingredients to make the key lime curd. I used key limes, which are smaller than limes, but you can make this curd with regular lime, or lemon too. Actually I use the same recipe on my Lemon Macarons.
It is very easy and quick to make homemade lime curd.
- Cream butter, add sugar and cream until light and fluffy.
- Add salt, lime zest, and eggs to the mixture. Cream again until incorporated.
- Add lime juice.
- Pour mixture into a small saucepan.
- Cook at medium low heat for a few minutes until mixture is thick and a thermometer should register 170 F.
- Pour curd in a bowl, let it cool. Place it in the fridge until it is thoroughly chilled.
It takes about 10 minutes to make this curd, not including dishes time 😅.
Let’s also go over how to make the Raspberry Buttercream.
This frosting actually takes cream cheese in the recipe. You could substitute and make it all butter, if desired. Simply substitute the same amount.
And for the Raspberry frosting, we also use raspberry powder, which is freeze dried raspberries processed in a food processor until a fine powder.
You can buy freeze dried raspberries already in powder form, if you wish to do so. If you choose to process the whole freeze dried raspberries, you will need about 1 cup to make 1/4 cup of powder, which is about 0.85 oz, or 24 grams.
And the reason why I like making the frosting with the freeze dried powder instead of whole fresh fruit, or jam, is because often times the whole fresh fruit, or the jam will make the buttercream curdle, or look watery and separated.
The powder has a very strong and delicious taste, and it doesn’t affect the texture of the buttercream at all, not to mention that the only ingredient in it is the fruit itself, that has been freeze dried!!
Plus look at just how beautiful and creamy this frosting looks!! I totally vouch for my freeze dried powdered fruits!!
So go ahead and embrace this idea! I use this method to make several recipes:
- Strawberry Lemonade Cupcakes
- Strawberry Lemonade Macarons
- Raspberry Vegan Cake
- Vegan Strawberry Cheesecake
- Vegan Raspberry Macarons
- Strawberry Macarons
But so far I have only used it for strawberries and raspberries, and I know they have freeze dried mangoes, pomegranate, etc. I really want to try a mango buttercream with the freeze dried fruit powder, because I have tried making mango buttercream before and my buttercream always separates.
These Key Lime Raspberry macarons are the perfect summer macarons! Summer is almost over and I am ready to start baking some fall desserts, but I made these a few weeks ago, and I am just getting around to posting the recipe now, between sponsored posts, learning my way through videos, and making the best out of summer with my family, this particular post here kept getting postponed. But I think it’s the best way to start wrapping up summer baking.
If you like baking macarons, here are some macaron flavors for you to check out:
- Lemon Macarons
- Balsamic Caramel and Strawberry Macarons
- Brownie Macarons
- Caramel Popcorn Macarons
- Key Lime Pie Macarons
- Strawberry Lemonade Macarons
- Cherry Macarons
- Kiwi Macarons
- Blueberry Macarons
- Cookie Dough Macarons
- Strawberry Mint Macarons
- Blackberry Macarons
- Strawberry Macarons
- Pomegranate Macarons
- Pistachio Macarons
I know it seems like a big list, but I had to trim it down so much since I have soooo many macaron recipes on my blog.
What do you think about the combo Key Lime and Raspberry? What’s your favorite macaron flavor?
I had so many different ideas when I was trying to approach this Key Lime Raspberry Macaron. Should I make a key lime buttercream and raspberry jam filling, or a swirl of key lime buttercream and raspberry buttercream? And the winning idea was the key lime curd with the raspberry buttercream, because I just love curds so much!
If you want to know more about how to make macarons, and more tips to help you on your macaron journey, take a look at my posts and videos, I have lots of tips on all of my posts, and I try to be as detailed as possible on my recipe down below!
And you can always send me a message on instagram or via email and I will try my best to help you!
I hope you enjoyed this recipe, and I hope you come back for more. If you are someone who’s been reading my posts and following my blog already, I thank you so much for all the support and love. None of this would be possible without you!
Also, I have linked below the sprinkles I used on these macarons, which are Wilton nonpareils, the containers by Rubbermaid that I use to store my macarons and specially if I want to freeze them, and the freeze dried raspberries I have used and can vouch for! Check out the links below!
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a percentage from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Key Lime Raspberry Macarons
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white granulated sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- Pink food coloring for half of the batch and green food coloring for the other half
- 3 tablespoons lime zest
- 1/4 cup lime juice 59 ml
- 1/3 cup granulated sugar 66 grams, 2.3 oz
- 3 tablespoons unsalted butter room temperature 42 grams, 1.5 oz
- 2 large eggs
- 1/8 teaspoon salt
- 4 tablespoons cream cheese room temperature 2 oz, 56 grams
- 2 tablespoons unsalted butter room temperature 1 oz, 28 grams
- 1-1 1/2 cups powdered sugar 4.5 oz-6.75 oz, 127 grams-191 grams
- 1/4 cup freeze dried raspberry powder* 0.85 oz, 24 grams
- 1 teaspoon milk
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 just one.
If using more than one color to color the batter, start folding the dry ingredients into the batter and mix them just until you don’t see any streaks of dry ingredients any longer. Once that happens, you can split the batter between the number of bowls correspondent to the colors you want to use in your batter.
So in this case, once I saw there were no more dry ingredients in the macaron batter, I split it between two bowls.
Work quickly, with each color, one at a time, folding the batter until ready, then transferring it to a piping bag. Move on to the next color and do this until the entire batter is ready. Then you can start piping.
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.
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.
Cream butter at medium speed in the bowl of an electric mixer. Slowly add sugar and lime zest to butter and keep creaming at medium speed for a few minutes, until mixture is light in color and fluffy.
Add eggs, one at a time, waiting until egg has been completely incorporated before adding the next one.
Add salt. And finally, add lime juice, and stir on low speed.
Pour mixture in a small sauce pan and bring it to a boil over medium heat, while stirring nonstop.
You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away.
The temperature of the curd should be reaching 170F.
When that happens, remove from heat and pour into a heat proof bowl.
Let it cool in the fridge.
STORAGE: The shelf life of the lime curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well protected.
Sift powdered sugar and raspberry powder together. Set aside
Cream butter and cream cheese at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and powdered raspberry in.
Mix on low speed until sugar is incorporated. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add vanilla and milk in, beat for another 30-45 seconds.
If the consistency of the frosting seems a bit runny, add more powdered sugar in it to make it thicker. If the consistency of the frosting seems too stiff, add more milk, only 1 teaspoon at a time, as necessary.
STORAGE: Store buttercream in the fridge for up to 1 week.
Pipe a circle of Raspberry buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of lime curd. Don’t overfill it. Place another shell on top.
STORAGE: This Key Lime Raspberry Macaron’s shelf life is up to 3 months in the freezer, and up to 1 week in the refrigerator. I don’t recommend keeping it out of the fridge unless it’s for just a couple hours.
*You can process 1 cup of freeze dried whole raspberries in the food processor to make about 1/4 cup of freeze dried raspberry powder.