Margarita Macaroons

Hmmm these were a fun experiment. They turned out so much better than I had hoped for. The macaroon shells are tinted green and flavored with limes while it’s filled with a salted tequila butter cream that was to die for. It was amazing and I’ll be making it again.



4 Oz Almond Meal

7 Oz Powdered Sugar

Zest of 3 Limes

3 1/2 Oz Sugar

4 Oz Egg Whites

  • Use separated egg whites from whole eggs (about 3 large eggs), egg beaters type egg whites don’t whip up correctly

1/4 Tsp Cream of Tartar


4 Tbs Butter

2 Tbs Tequila

1/2 Tbs Salt, adjust according to taste

2 1/2 – 3 Cups Powdered Sugar

So the recipe isn’t particularly difficult but it does require precision and patience. Start by measuring out the almond meal and powdered sugar. Combine those two with the lime zest and set aside.

Next in separate bowls measure out the sugar and egg whites.


Add in the cream of tartar and whisk the egg whites until soft peaks form.

Once the egg whites have come to soft peaks you want to add in the sugar. Slowly pour the sugar in while you whip the egg whites on high. Once all the sugar is in continue to whip on high until the egg whites form stiff peaks.

**Mine aren’t stiff enough I used egg beaters and it didn’t turn out quiet right**

Sift in the powdered sugar mixture. If the lime zest doesn’t sift through don’t worry, sift everything else and then add the zest back in. Add in a few drops of green food die and carefully fold the dry and the wet together until fully mixed.

Prepare two pans with either silpats or parchment paper. Use a round tip on a pipping bag to deposit quarter to half dollar sized circles on the tray. Make sure to space them because they will spread. Now’s the time for patience. The shells need to dry out, this can take anywhere from 45 minutes to an hour and a half.

Here’s a trick.

Once the shells are dry you should be able to touch them and not have anything come off on to your finger. Once they’ve reached this point you can bake them at 325 °F (163 °C) for 14 minutes rotating the pans half way through.

Once the shells have cooled carefully peel up the shells and match them into pairs. If they don’t want to come easily they might not be cool enough or you can gently lift them with a flat edge spatula.

While the shells are cooling you want to make the best part, the salted tequila buttercream. Like any buttercream you want to start with the room temperature butter and a small portion of your powdered sugar.

Next add in the tequila and part of the salt. Build the buttercream with powdered sugar and leftover salt. You don’t want to over salt the frosting.

Once the shells are cooled and the frosting made pipe the filling into the bottom half and then sandwich the top on. I found these are best enjoyed with a real margarita at a back yard barbecue fiesta.

Makes 36

Serving Size 2

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