Key Lime Pie Macarons (Italian Method) (VIDEO)

Key lime Pie Macarons (makes 14-16 sandwiched 3.5cm diameter macarons)

75 g Almond Flour
73 g Powder Sugar
3 g Lime Zest
25 g Egg Whites
28 g Egg Whites
20 g Water
60 g Sugar

Graham Buttercream:
1/8 cup Soften Butter
1/2 cup Powder Sugar
1-1.5 Tablespoon Milk
1/4 cup Crushed Graham Crackers (2 pieces)

*I have tried both the French and Italian method. I have found that the Italian method always gives me consistent results .

Directions:
Sift almond flour and powder sugar, add in lime zest. Fold in 25 g of egg whites into the dry ingredients to form a paste.
Add the other 28 g of egg whites into stand mixer on medium speed. When foam starts to appear, add sprinkle of sugar.

Meanwhile in a small sauce pan, pour sugar and water over medium heat. The simple syrup should reach 233F (if you don’t have a thermometer, another way to tell is that all the sugar is dissolved and bubbly.) Pour the hot simple syrup into the mixer while its whisking on high. The egg whites will start to appear in volume, glossy and white. Keep mixer on till the bowl feels like body temp, not hot. Whisk till stiff peak appears.

Fold a dollop of the meringue into the paste, till the paste appears loose. Gently fold in the remaining meringue. With the spatula go around the bowl and into the center of batter. Drag batter toward sides of the bowl to deflate some air. When the batter is starting to appear slightly loose, start checking for the ribbon effect.

Pipe onto tray and tap the trap to release air bubbles. Let them sit out for 30 mins to an hour; till they have formed a slight film over (when you slightly touch them the batter won’t stick on you.)

Bake at 300F for 17- 20 minutes. Let them cool completely.
Match up the same size shells and pipe graham buttercream in between. Store them in air tight container over night in the fridge for best flavor.

Enjoy!