Key Lime Pie Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 3/4 cups

Egg whites

4 large, at room temperature

Granulated sugar

1/4 cup

Green food coloring

a few drops (optional)

Key lime zest

1 tablespoon

Cream cheese

4 oz, softened

Unsalted butter

2 tablespoons, softened

Key lime juice

1/4 cup, freshly squeezed

Sweetened condensed milk

1/2 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until very fine, then sift to remove any lumps.
3. In a large bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Add the green food coloring and lime zest, mixing until well combined.
4. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the batter. The mixture should be smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to release any air bubbles.
6. Let the macarons sit at room temperature for 30 minutes, or until they form a skin and are no longer sticky to the touch.
7. Bake the macarons for 15 minutes, or until they are firm and easily lift off the parchment without sticking.
8. While the macarons are cooling, prepare the filling by beating together the cream cheese, softened butter, key lime juice, and sweetened condensed milk until smooth and creamy.
9. Once the macarons are completely cool, pipe or spread a generous amount of the key lime filling onto the flat side of one macaron shell, then top with another shell to create a sandwich. Repeat with the remaining macarons.
10. Allow the macarons to sit for at least 30 minutes to let the flavors meld before serving.