Lime Orange Blossom French Macarons

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I absolutely love french macarons. Especially these lime orange blossom French macarons. It's such a lovely little sandwich cookie that is so delectable and delicious to eat. Making them isn't so easy though. They come with so many challenges that makes you wonder if it's worth the effort in making them. Well, it is worth it if the results come out great! Some problems that you can have though include:

• Humidity
• Egg whites not whipping
• Dirty bowl and utensils
• A skin doesn't form when drying
• A foot doesn't grow
• The tops crack

The list really goes on and on; but to me it's worth it. Here's a small tip: Always use fresh egg whites! Always!! You have no idea how many times I had to throw away egg whites that just wouldn't whip because it came from a carton. Sometimes it works out and sometimes it doesn't, but using fresh egg whites will most likely guarantee a good result. Especially if you want to make these lime orange blossom french macarons. Which is something you definitely should be doing.

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Now these french macarons are just so light in flavor and orange blossom tastes so fresh and amazing. If you haven't tried it before I highly suggest you do!

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lime orange blossom french macarons

these french macarons are refreshing with the light taste of orange blossom and a little tang from lime.

cookies

• 3/4 cup almond flour
• 1 1/2 cup powdered sugar
• 3 fresh egg whites
• 1/3 cup granulated sugar
• pinch cream of tartar
• 1/2 tsp lime zest
• 1 tsp lime juice
• food coloring (optional)
• sprinkles (optional)

buttercream

• 1 stick salted butter
• 2 cup powdered sugar
• 1/2 tsp orange blossom extract
• 1/4 tsp vanilla extract
• 1/2 tsp orange zest
• 1-2 tbsp water

cookies

1. preheat the oven to 300 degrees F. whip the egg whites and cream of tartar until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the lime zest, juice, and food coloring. in a large bowl, sift together the almond flour and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). bang the pan really good on the counter to release any air bubbles and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. add sprinkles before drying. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.

buttercream

1. place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.