Attempt no. 38 – the key lime pie macaron


Smackie has seen macaron perfection.

Last week, Smackie and I went to Paris to learn how to make macarons from the experts at Cook’n with Class. Let’s see if it made any difference!

I picked up a lot of tips at the class: to weigh the almond flour after I’ve sifted it; to strain the albumen out of the egg whites; to twirl the piping bag to get rid of the little peaks on the tops of the piped shells; to use the oven fan; and, most importantly, how a properly mixed batter should flow in the bowl.

The macarons we made in class were perfect, but can I replicate those results at home on my own and without professional-grade ovens and equipment?

Smackie and the key lime pie filling. It turns out that Smackie can turn his head.

Smackie and the key lime pie filling. It turns out that Smackie can turn his head.

The first step to the key lime macaron is to make the filling, which is your basic key lime pie filling: 4 egg yolks, ½ cup of key lime juice and 14 ounces of sweetened condensed milk whisked together and then baked in a shallow dish in the oven at 325° F for 16 minutes.

Next, the macaron shell. The recipe from the class uses the Italian meringue method. It calls for:

  • 150g almond flour
  • 150g powdered sugar
  • 55g egg whites


  • 150g plain white sugar
  • 55g egg whites again
  • 38g water

Anyway, I mix everything, but the meringue looks a little too soft no matter how much I beat it. The mixture seems to flow properly in the bowl, but it doesn’t pipe out as smoothly as I expect it to, and … well …

IMG_2579 IMG_2583

La plus ça change, plus c’est même chose. Once again, the victory goes to the meringue.


About cohn17

Photographer and baker of macarons.
This entry was posted in Macarons and tagged . Bookmark the permalink.

2 Responses to Attempt no. 38 – the key lime pie macaron

  1. Lynn says:

    The secret ingredient is clearly the Parisian air.


  2. Apex says:

    Chef Alex from Cook’n with Class here!
    Double the quantity! The recipe can’t be halved or doubled. It is very weird like that! Also, try deflating your mix a bit more, it should be a bit more liquid or smooth in consistency!
    Let us know if that helps!


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