Go Back
Print

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