Key Lime Pie Macarons
Servings: 50 whole macarons
Ingredients
Key Lime Filling
- 8 ounces cream cheese
- 1 stick (4 oz) butter (unsalted)
- 1 cup powdered sugar
- 3 tablespoons fresh lime juice (use the juice from Key Limes, if you have them)
- 1 teaspoon lime extract
- 1/2 teaspoon pure vanilla extract
Graham Cracker Crust
- 117 grams graham crackers (pulverized into fine crumbs) I use Kinnikinnick gluten free graham crackers
- 1/2 stick (1/2 of a 4oz stick) unsalted butter
- 3 tablespoons brown sugar
- 1/16 teaspoon salt
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Graham Cracker "Crust"
- Brown the butter. Don't fully brown it because it will continue to cook in the next steps.
- Add the brown sugar and salt and cook over low heat until the brown sugar smoothes out a little bit (it will still be a bit grainy)
- Add the graham cracker crumbs and cook until the sugar starts to clump up a bit but be careful not to burn it
- Let this mixture cool completely
- Lightly pulse in a food processor (You could also put it in a bag and whack it with a rolling pin. You just want to break up the bigger pieces and make it easier to roll the macarons in)
Make the Filling
- Whip the butter and the cream cheese together until combined and fluffy
- Add the powdered sugar, lime juice, lime extract, and vanilla. Beat until light and fluffy
Assembling the Macarons
- Pipe the filling onto the macaron shell
- Sprinkle a little of the graham cracker topping in the center
- Put another macaron shell on top and before you completely press the shells together, roll the edges in the graham cracker topping
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying