Margarita Macaron Recipe
Using a tequila lime buttercream frosting, these french macaron cookies are sprinkled with salt making them the perfect margarita themed dessert recipe for summer or celebrating Cinco de Mayo!
Servings: 25 Macarons
Ingredients
- 50 unfilled macaron shells will make 25 whole macarons
- 1 cup Swiss meringue buttercream or plain frosting of choice
- 2 Tbsp Tequila
- 1 Tbsp cointreau or triple sec
- Green gel food coloring optional
- Sea Salt or margarita salt
Lime Curd
- 3 egg yolks
- 1 whole egg
- ½ cup sugar
- Zest of 2 limes
- Juice of 2 lime
- 3 tbsp butter
Instructions
Making Macaron Shells
- Make the macaron shells as instructed.
- I opted to color mine green, but this is optional
- Prior to baking the shells, grind or sprinkle sea salt or your favorite margarita salt on top of them
- Let macarons cool to room temperature before assembling.
Making Lime Curd
- Mix or whisk egg yolk, egg, and ½ cup sugar in a heavy bottomed saucepan until light and pale.
- Add lime juice and lime zest.
- Stirring constantly, cook over medium heat until thick and bubbling, about 5-7 minutes.
- It should be thick enough to coat the back of a spoon
- Remove from heat and stir in butter one tablespoon at a time
- While still warm, strain through a mesh sieve
- Let cool and then cover and refrigerate until ready to use
- This lasts up to a week in the fridge or up to 3 months in the freezer
Making Lime Curd Buttercream Frosting
- Add buttercream into a standing mixer with a paddle attachment. Mix until fluffy.
- Add lime curd, tequila, and triple sec or cointreau, and food coloring (if adding).
- Beat on medium-low until incorporated.
- Turn to medium high and mix until fluffy, about 1 -2 minutes.
Assembling Macarons
- Pair up macaron shells that are similar in size.
- Add lime buttercream to the bottom part of the shell.
- Top with the matching macaron shell.
- If necessary, let the macarons mature a day or two in the fridge to soften.
