Ingredients

(For about 40 macarons)

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For the lime shells:

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7.05 oz almond flour

7.05 oz powdered sugar

5.64 oz granulated sugar

5.64 oz egg whites at room temperature

A pinch of salt

The zest of 3 limes

1 Tbsp mint water

5 fresh spearmint leaves

Green food coloring (gel or powder)

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For the mint filling

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1 cup heavy whipping cream

A handful of fresh spearmint leaves

The zest of 1 lime

7 oz white chocolate

1 tsp white rum (more or less to taste)

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Instructions

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For the lime shells:

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1 - In a small glass, pour mint water and add mint leaves (previously crushed between fingers to release flavor). Set aside.

 

2 - In the food processor, combine the almond powder with the powdered sugar. Process for a few minutes until well combined.

 

3 - Sift into a large bowl. 

 

4 - In the stand mixer, whip the egg whites and the food coloring until foamy, then add the salt and keep whipping. Gradually add the granulated sugar (3 times), whipping faster between each addition. Beat to stiff peaks.

 

5 - Remove the mint leaves from glass and pour mint water and whip a few more seconds. 

 

6 - Pour 1/3 of the meringue on the almond flour and powdered sugar preparation. With a spatula, fold energetically lifting the batter up and crushing it against the sides of the bowl. Add the remaining meringue and lime zest and fold again. When you can form the "ribbon effect" or the "figure 8" with the spatula, it’s done.

 

7 - Line baking trays with parchment paper. Transfer the batter into a piping bag fitted with a round nozzle. Pipe circles on the trays spacing them 1 inch apart.

 

8 - Tap the trays on the counter to release any air bubbles and flatten the macarons. 

 

9 - Let dry for 15 to 30 minutes at room temperature. Then, delicately push down with your finger any pointy tip left on the macarons.

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10 - Preheat oven to 290°F.

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11 - Bake one tray at a time for 13 to 15 minutes. Do not open the oven before 10 minutes or the macarons will be ruined. If they are still wet, bake for a few more minutes or until completely dry.

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12 - Allow to cool.

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For the mint filling

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1 - Cut the chocolate into pieces and place in a large bowl.

 

2 - In a saucepan, boil the cream with the mint leaves over medium-low heat. Then remove from heat and cover with a lid. Set aside for a few minutes.

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3 - Remove mint leaves from saucepan. Boil the cream again then pour on the white chocolate. Stir until the chocolate is completely melted.  

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4 - Allow to cool and place bowl in the freezer for 30-45 minutes.

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5 - Remove from the freezer (ganache should still be liquid) and whip the ganache until fluffy and light.

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6 - Pour rum, add lime zest, and whip a few more seconds to combine.

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7 - Transfer to a piping bag and fill the macaron shells.

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 ** Keep macarons in the fridge for up to 3 days.