Recipe of Favorite Italian Margarita Macarons with Tequila Lime Curd Filling

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, italian margarita macarons with tequila lime curd filling. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Italian Margarita Macarons with Tequila Lime Curd Filling is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Italian Margarita Macarons with Tequila Lime Curd Filling is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook italian margarita macarons with tequila lime curd filling using 17 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Italian Margarita Macarons with Tequila Lime Curd Filling:

1. Get Italian Margarita Macarons
2. Prepare 35 g almond meal
3. Get 35 g powdered or confectioners sugar
4. Prepare 30 g egg white (about 1 large egg), divided
5. Make ready 39 g granulated sugar
6. Make ready 27 ml water
7. Make ready 1/8 tsp cream of tartar
8. Make ready green and yellow gel food coloring (optional)
9. Make ready Tequila Lime Curd
10. Get 15 ml (1 tbsp) fresh lime juice
11. Get 15 ml (1 tbsp) tequila
12. Take 7 ml (1/2 tbsp) orange liqueur (Triple Sec or Cointreau)
13. Make ready 37 g (2 1/2 tbsp) fine granulated sugar
14. Get 38 g egg
15. Make ready 8 g egg white
16. Prepare 7 g (1/2 tbsp) corn starch
17. Get 45 g (3 tbsp) unsalted butter, softened

Steps to make Italian Margarita Macarons with Tequila Lime Curd Filling:

1. Sift the almond meal and powdered sugar into a medium bowl. Make a well in the center of the dry ingredients and pour in 15 g of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.
2. Heat granulated sugar and water in a pot over medium heat with a candy thermometer attached to the side. Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 235˚F (113˚C)
3. Once the mixture starts to boil, pour the remaining 15 g of egg whites in the bowl of a stand mixer and whisk on a medium speed. Add in a pinch cream of tartar to help stabilize the meringue and continue to mix at a medium speed until soft peaks form.
4. Remove the sugar syrup from heat once reaches 235˚F (113˚C) and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed. Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. Mix in the gel food coloring in this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.
5. Mix the meringue into the almond/powdered sugar mixture in three additions. Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to over mix the batter!
6. Transfer batter to a large piping bag fit with a medium sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets. Holding the baking sheet with both hands, carefully bang the sheet firmly on the counter a few times to get rid of any air bubbles. (If you don’t release the air bubbles, they will expand during baking and crack your macaron shells)
7. Let the macarons rest and dry for 30 minutes or until a skin has developed; on a humid day, it might take an hour or more. To see if they're ready to be baked, lightly touch the shells. If the batter doesn’t stick to your finger, then it’s ready.
8. While the macarons are resting, preheat the oven to 325˚F (163˚C), no fan, and position the oven rack in the center of the oven. Bake the macarons, for 10-12 minutes, rotating the pan once halfway through the baking process.
9. Remove from oven and let the macarons cool on the pan then gently remove them from the mat. (If the bottoms are a tiny bit sticky, keep them on the tray to cool off for an additional 10 minutes. If, however, the bottoms are already brown, they peel off cleanly, or they appear over-baked, then carefully take them off the tray immediately to cool down)
10. Tequila Lime Curd: in a large mixing bow, whisk egg and egg white until very smooth. Add remaining sugar and corn starch and mix until corn starch is no longer visible. Set aside.
11. In a small saucepan and pour lime juice, tequila, orange liqueur, and about half of sugar and bring to a boil.
12. Pour half of boiled mixture into egg mixture and whisk rapidly. Pour it back into the saucepan and whisk constantly until it boils and makes visible thick bubbles. Remove from heat and let cool until 130°F (54°C - lukewarm).
13. Add soft butter and stir until butter dissolves. If butter refuses to dissolve, place bowl for about 5 seconds in a microwave oven and stir smooth.
14. Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small round tip and pipe curd on half of macarons. Sandwich macarons and store in the refrigerator. Best to enjoy the next day!

So that’s going to wrap it up with this special food italian margarita macarons with tequila lime curd filling recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!