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Recipe: Macaroons with a lime and fresh ginger buttercream

Macaroons with a lime and fresh ginger buttercream

Delicate macaroons filled with a fresh and zest lime and ginger buttercream.
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Ingredients
Quantity for 6 person(s)
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
    • For the garnish(es)
  • Lime(s) : 2 whole
  • Icing sugar : 60 g
  • Fresh ginger : 20 g
  • Unsalted butter : 120 g
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Recipe method


For the macaroon shells
Preheat the oven to 160'C.

Whisk the egg whites to semi whipped, then add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.

Use a blender to mix the icing sugar with the almond powder. Sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.

Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.

Fill a piping bag with the mixture and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15 minutes at room temperature and then bake in the preheated oven for 15-20 minutes.

For the buttercream filling
Mix the butter and the icing sugar in a bowl. Zest the lime and grate the ginger. Add the lime zest and ginger to the buttercream and mix well.

To assemble
Allow the macaroons to cool. Once cool, fill half of the macaroon shells with the lime and ginger cream and then top with a second shell.

Place the macaroons in the fridge to firm up before serving.

Recipe techniques in video

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  • ANITA - Comment on: Macaroons with a lime and fresh ginger buttercream
    Oops, that should read: Q: at what point do you add the colour powder? I added the powder just when the MERINGUE and almond/icing surgar were almost combined... sorry about that.
  • ANITA - Comment on: Macaroons with a lime and fresh ginger buttercream
    Well I finally made them. I think I misjudged when I should stop folding the mixture because some of them looked more like bacci kisses than macaroons but the quantity meant that I had made 5 trays worth and by the time I'd filled the piping back for the last time, the consistency was a bit runnier and somewhere along the line they were just perfect. Now, two things... a question first and then an observation. Q: at what point do you add the colour powder? I added powder colour (which I bought at your store) just when the almond/icing sugar were almost combined, however the green colour didn't seem to have time to completely blend before I had reached the ribbon stage, which meant I had black streaks through each macaroon where the colour was concentrate. Please advise a better way of adding it. Observation: I used two trays, both non-stick, one a dark almost black colour, the other a paler gray. although using the same batch of mixture on each tray, the end result was very diffrent: one came out pale green, one stayed a subdued yellow... is there a reason for this or will it remain a mystery like why my crushed garlic turned blue while I was making home made chicken soup the other day?
  • Un Chef de l'atelier
    Hi Anita, great to hear that you enjoyed the macaroons! Hope you've come up with some delicious alternative flavours. Looking forward to seeing you on another class soon!
  • ANITA - Comment on: Macaroons with a lime and fresh ginger buttercream
    This was my favourite of the four flavours we made. I look forward to making them again and again... and experimenting with different flavour combinations. Looking forward to the next class.

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