Lime Orange Blossom French Macaron

1. 1

   Combine the almond meal and the confectioners sugar together and run through a fine mesh sieve.

2. 2

   Whip the egg whites and cream of tartar together until foamy and then gradually add in the granulated sugar. Continue whipping until stiff peaks form and then add in the vanilla, lime zest, lime juice, and food coloring.

3. 3

   Fold the egg whites into the dry ingredients in 3 parts. You may not need all of the egg whites.

4. 4

   Place the batter into a piping bag and pipe little blobs of batter onto a silpat or parchment on a sheet pan. Bang the pan against the counter to remove any air bubbles. Add sprinkles if wanted. Let sit for about 30 minutes or until dry to the touch. You don't want the tops to be sticky.

5. 5

   Preheat the oven to 300 degrees and bake for 16-18 minutes or until the cookies come off cleanly from the pan. Let cool

6. 6

   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.

7. 7

   Pipe the buttercream onto a cookie and sandwich with another one.

* Per serving · 4 servings · Values may vary.