I love macarons! I love making them and I love eating them. My local grocery store had key limes the other day so I decided to make some macarons with them. I found a recipe on this blog . I made a couple of small changes that are noted in the recipe. Key limes are smaller than other limes. Truthfully I cannot taste the difference so feel free to substitute regular limes for the key limes if you can’t get them where you live.
They turned out really good. The addition of graham cracker crumbs in the filling adds some texture and a nice flavor.
There have been a lot of social media posts recently on how difficult it is to make macarons. I wanted to take a minute to address some of the erroneous “rules” to successful macaron making to encourage you all to try your hand at making them. They are so good and very quick to make.
You may read that you need to age your egg whites or let the macarons form a crust before baking them but I’m here to tell you that you don’t need to do either. I use pasteurized egg whites straight from the refrigerator and I don’t let them rest and crust before baking them.
They really aren’t difficult at all once you get the hang of the macaronage (the mixing of the wet and dry ingredients).
Good luck and let me know you like them!