107 g egg whites (about 3 large egg whites), at room temperature and aged for 2-3 days.
64 g superfine sugar
1/4 teaspoon cream of tartar
2 tablespoons shredded coconut
2 teaspoons coconut extract
1 - 2 drops Green food coloring gel (optional)
2/3 cup toasted coconut
Key Lime Buttercream Frosting
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 tablespoons lime zest
1 1/2 tablespoons of lime juice
1/8 teaspoon salt
1 tablespoon heavy cream (optional if frosting is too thick)
Melted White Chocolate
Melted Semi-Sweet Chocolate
Mini Chocolate Chips
Line two large baking sheets with parchment paper or a silicone mat.
Measure the almond meal, powdered sugar, coconut and salt into the bowl of a food processor. Process the mixture finely, then sift, discarding any large bits. Set aside.
With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Add coconut extract and food coloring gel if desired and whisk until incorporated.
Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)
Pipe rounds or bears shapes onto prepared baking sheets, leaving space between the macarons to allow batter to spread.
Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
Preheat oven to 300 F. When macarons are dry to the touch, bake *both trays at same time (*if your oven has room, otherwise bake one at a time) for 10-14 . Let macarons cool completely on parchment paper before removing and filling.
To make the Frosting
In the bowl of your stand mixer, beat butter on medium high speed for about 5-6 minutes until light and fluffy. Add lime juice, lime zest and continue beating until incorporated. Turn the speed to low and slowly add powdered sugar, beating for 1-2 minutes until smooth.
Optional, add 1 teaspoon at a time of heavy cream to reach desired consistency if frosting is too thick.Turn mixer back on medium and beat for an additional 2 minutes until frosting is light and creamy.
Assemble the Macarons
Match up the cooled macaron shells with similar sizes and shapes.
Pipe filling onto a macaron shell, add a sprinkle of toasted coconut and sandwich together with a second matched up shell. Repeat until all shells are used. Store in an airtight container.
Place melted white chocolate and semi-sweet chocolate into a ziptop bag and cut off a tiny piece on the corner. Pipe onto macarons as desired and add one mini chocolate chip for the nose.