Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup + 2 tbsp almond flour 

  • ⅓ cup powdered sugar 

  • ½ tbsp lime zest 

  For the frosting: 

  • ¼ cup salted butter; softened 

  • ¼ cup cream cheese

  • 1 ½ cup powdered sugar 

  • ½ tsp vanilla extract 

  For the lime curd:   

  • 2 large egg yolks

  • ⅓ cup granulated sugar

  • 1 tsp lime zest

  • 3 tbsp lime juice

  • 3 tbsp salted butter; cubed 

  For the rim:   

  • ¼ cup crushed graham crackers

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour, lime zest, and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8. Meanwhile, start the lime curd by whisking together the egg yolks, granulated sugar, lime zest, and lime juice in the bowl of a double-boiler. On medium-low heat, continuously whisk the mixture for about 10 minutes until thickened. Remove from the heat and stir in the butter. Transfer the curd to a sealed container and chill in the refrigerator for at least 1 hour. 

9. Bake the macarons for 15 minutes. Remove from the oven and cool for 15 minutes before removing from the pan. Cool on a cooling rack for an additional 20 minutes. 

10. In the bowl of an electric mixer, beat the butter and cream cheese until creamy. Add the powdered sugar and vanilla. Mix on medium-low speed until the ingredients are thoroughly combined and a fluffy frosting forms.  

11.  Fill a piping bag fit with a ½ inch circle tip with the frosting. 

12. Pipe a ring of frosting onto one macaron half and spoon a small amount of lime curd into the center. Place another macaron half on top. 

13. Place the crushed graham crackers in a bowl. Roll the rim of the sandwiched macarons in the crumbs.