Raspberry Lime Macarons (Gluten Free)

 

Yes, I already have done another macaron recipe, lol. I absolutely love these lovely gluten free treats! I mean, who wouldn’t? They are finicky to make, but absolutely worth the time.

These follow the same method as my last macarons, just with a different flavor profile! Make sure that you sift the almond flour and icing sugar. I did mine three times today as it is a bit humid out.

Next I make the egg white and sugar mixture. It is important to make sure you heat it up until the sugar is dissolved, and that you whisk it continually. Otherwise the whites might start to cook.

After that is done, it’s time to whip the egg whites gradually into stiff peaks. This will take a few minutes, make sure that you don’t overbeat them. When it has achieved stiff peaks, add the almond flour and icing sugar. Mix until it is ribbon-like. Pipe onto a silicone mat, and let it form a skin; this can take up to an hour depending on the weather. Bake for 13-15 minutes.

The icing is so fragrant, and a bit tart. This works well with the sweetness of the raspberries! If you like a very light lime taste, you can omit the zest, but I highly recommend that you keep it in.

Now for the filling, it is so easy to make. I used frozen raspberries, but you can use fresh if you have them. It is just easier where I live to use frozen. If you don’t have time to make the raspberry lime jam, you can use store bought, but it won’t be as flavorful.

Once the shells are cooled, it is time to fill them. Don’t they look so pretty with the icing and the jam? The smell of both of them together is so wonderful!

5 from 1 vote
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Raspberry Lime Macarons

A fun twist on this delicate French Dessert

Course Dessert
Cuisine French
Keyword Gluten Free, Macarons
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 20 Macaron Sandwiches
Author Sareena’s Food

Ingredients

Macaron Shells

  • 100 g Egg Whites
  • 100 g Sugar
  • ¼ tsp Cream of Tartar
  • 104 g Almond Flour
  • 104 g Icing Sugar
  • Red Gel Food Coloring

Raspberry Lime Jam

  • 1 Cup Raspberries
  • 2 Tbsp Sugar
  • 1 Tbsp Lime Juice
  • 1 Tbsp Cornstach
  • 1 Tbsp Cold Water

Lime Icing

  • ¼ Cup Unsalted Butter
  • 1 ⅓ Cups Icing Sugar
  • 2 Tbsp Freshly Squeezed Lime Juice
  • 1 Tbsp Lime Zest

Instructions

Macaron Shells

  1. Get all the ingredients together on your counter BEFORE you start. This will make it easier as you go along.

  2. On 2 baking sheets, place silicone mats that have templates on them. If you don't have silicone mats, you can use parchment paper, but the bottoms may be uneven.

  3. Weigh out all the ingredients for the shells.

  4. Sift the almond flour and the icing sugar together. Repeat if there are still clumps.

  5. Put water in a saucepan, and heat it until it simmers. Place a bowl that is heat proof over it (do NOT let the bottom of the bowl touch the water), combine the egg whites and sugar. Whisk continually until the sugar is dissolved, and the mixture is lightly frothy.

  6. In a stand mixer, add the egg white mixture & cream of tartar; mix on low (setting 2) for 45 seconds.

  7. Increase speed to medium (setting 6) for 2 minutes. It will be quite fluffy by this point.

  8. Increase speed again to high (setting 10) for 3-5 minutes OR until it has achieved stiff peaks. It will be glossy, be careful not to over mix. It should look like an eagles beak when you take the beater out.

  9. At this point you need to add your sifted icing sugar and almond flour. If you are using food coloring, this is the time to add it as well.

  10. With a spatula start mixing the batter in a letter J formation. This can take 3 to 5 minutes to get a flowing and glossy consistency. If you can make a few number 8's with the batter without it breaking, it is done.

  11. Put the batter in a piping bag with a #8 icing tip on it.

  12. Hold your piping bag 90° over the silicone mat. Lightly squeeze the bag for around 2 seconds and then quickly twist. Continue until all the batter is gone.

  13. Bang each tray on the counter 3-4 times to release the air bubbles. Use a toothpick to pop any air bubbles that might be left over.

  14. Let the macaron shells dry out until they form a skin. This is done by simply letting them rest on the counter. It takes around 30-40 minutes.

  15. Preheat the oven to 300°F. Do not use the convection setting if your oven has this.

  16. Bake one tray at a time for 14-16 minutes. Do not open your oven while baking. If the shells jiggle, then bake for one more minute.

  17. Let them cool completely before removing them from the mat.

Raspberry Lime Jam

  1. Cook the sugar, raspberries, and lime juice in a saucepan over medium heat. Simmer until the fruit becomes soft and almost mushy.

  2. Remove from the heat and puree with a hand mixer. Strain if you don't want to have seeds in the jam.

  3. Make the cornstarch slurry with the cornstarch and water.

  4. Put the fruit back on the burner and add the cornstarch slurry. Keep stirring until it thickens. Remove from heat and cool completely.

Lime Buttercream

  1. With a hand mixer, cream the butter until it is fluffy and creamy.

  2. Add everything to the creamed butter, and mix until all combined and fluffy.

Construct Macaron

  1. On one shell pipe a ring of butter cream around the edge. Fill it with a small amount of the jam and top with another shell.

  2. These will keep for up to 4 days in the refrigerator.

One Comment

  1. 5 stars
    Raspberry and lime – so good!

     

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