These mojito macarons are zingy, creamy, sweet and fresh. They have a subtle taste of the cocktail “Mojito”, which is known for the taste of mint, cane sugar, rum and lime. As everyone else, I’m a big fan of this cocktail and with a past as a bartender, it did not take long to mix it all up into a little flavorful macaron
As you can see the shells did not come ou as nice as my other macaron recipes.
“They look like small mushrooms” my boyfriend said. After I had gambled with the addition of fruit color just before they were piped out, instead of adding it as soon as the meringue was stiff. I would give it a try making a green marbling on the shells, in stead of being completely green. I was well aware that it would cause trouble, but I learn through mistakes, so I did it anyway and now I understand macarons a lot better. It was worth it. When I add food coloring to the dough that late in the process it creates a wet layer on top of the macaron. This causes the part of the macaron shell without color to dry up befor the colored part of the shell. If you then bake them when the part of the shell without color is dried out, they will crack because of the wet food color on top. If you then wait until the colored part is dry, the edges of the shell(without food color) will be too dry. This causes the macarons to raise up, get a sharp edge and look like, YES! Mushrooms! Or you could say a macashroom? 😉
So after 2 hours of baking and 100 times thinking “Ohh yes. Of course, now I know why I shouldn’t have done that” and “Why do i always try when i know it will probably not work?” my response was “Thanks Honey, I can see that. Want a mojito-macashroom?”
The bottom line is that they taste super, have a nice crunchy chewy bite, and that you now have the recipe for my Mojito Macarons. (The recipe has been corrected, so that your macarons shells look like macaron shells and not mushrooms;-))
Gives approx. 25-30 medium-sized macarons.
Lime curd:
- 1 portion of lime curd
Follow the recipe and keep the curd cooled until macarons are ready to be assembled.
Macarons:
Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.
- 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
- 150 g icing sugar
- 100 g caster sugar
- 3 egg whites (110 g)
- 1/2 tsp. green food coloring
Method:
1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
2. Press mixture through a fine sieve and into a medium sized bowl.
3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
4. Whisk thoroughly until the meringue is smooth and shiny. Add the food coloring.
5. Use a plastic or metal spoon to fold the almond flour into the meringue.
6. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
7. Continue to turn the meringue until it has the right consistency. The consistency should be like lava. (I normally put a dot of batter on the kitchentable. If it has a peak, i fold the batter for a little longer. !!Do not overfold the batter!! Fold it 2-3 times, and make a new test. Repeat until perfect).
8. Put the batter in a pipingbag and pipe the macarons out on your template. (I usually put a sheet of paking paper over my template, then I can make multiple sheets in the same batch.)
9. Slap the baking paper on the table 2-3 times to remove any air bubbles.
10. Let them dry for min. 30 min or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.)
11. When the shells are dry enough, they are ready to be baked.
12. Bake the shells at 175°C/347°F for 5 minutes, turn the bakingplate (to get the moisture out of the oven), reduce the heat to 150°C/302°F and bake for another 8-11 minutes.
TIP:You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
13. Cool down the macaron shells.
Mojito Swiss Meringue Butter Cream:
- 1 portion Mojito Swiss meringue butter cream
(See freezer rules and shelf life of butter cream here)
When your lime curd, Mojito butter cream and macaron shells are done. Assemble the macarons with a ring of buttercream and drop of lime curd in the middle. Let them rest for 24 hours at 12°C/53°F or in the refrigerator fruit-/vegetable drawer.
TIP: Remember to test your oven. Humidity can affect the macaron baking much and so can an unreliable oven. All ovens are different! I usually pipe all the macarons out on wax paper and let them dry. Then you can bake two at a time at different temperatures.
It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.
See my recipes for Raspberry Macarons, Pistachio Macarons, Licorice Macarons or Lemon Macarons.
I wonder if there is a variant to everyone’s taste? 
Can I make macarons in advance? How long are shelf-life of macarons?
Happy cocktail-day