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Mojito Macarons

Mojito macarons with white chocolate drizzle and candied mint leaves

Mojitos are one of my favorite cocktails.  I love the freshness of mint and lime and I wanted to replicate that flavor in a macaron.  These Mojito Macarons have a burst of freshness from mint leaves steeped in homemade lime curd.  The sweetness from the almond cookie shells supplies the sweetness that would come from the simple syrup in the cocktail.  While I didn’t add any rum, you could add a splash to the lime curd if you wanted that alcohol flavor.  These were a really tasty treat!  

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Ingredients for Mojito Macarons

Ingredients for Mojito Curd (aka Mint Lime Curd)

  • ¾ sheet (1.8g) silver leaf gelatin
  • ¼ cup + 3 Tbsp (108g) eggs
  • ½ cup + 2 tsp (108g) granulated sugar
  • ¼ cup + 3 Tbsp (108g) freshly squeezed and strained lime juice
  • 10 Tbsp (140g) room temperature unsalted butter, cut into ½-inch pieces
  • 6-8 fresh mint leaves

Equipment:

Preparing the Green Macaron Shells

Use my Italian Meringue Macaron recipe and add 5-6 drops of green gel food coloring when the recipe instructs. The color will lighten as the meringue is incorporated into the batter, so the green should be darker to start.

Making the Mojito Curd

Place the gelatin sheet in cold water to soften it.

In a medium saucepan, whisk together the eggs and sugar.  Slowly whisk in the lime juice.  Put the saucepan over medium heat and whisk constantly until the mixture begins to simmer.  Continue simmering for 3-5 minutes until thickened. 

Bloomed gelatin sheet

Remove the saucepan from the heat and whisk for a few minutes to release the steam and cool the curd slightly.  Then, squeeze the water out of the gelatin and whisk it into the curd until the gelatin has completely dissolved.

Lime curd in a blender

Pour the curd through the strainer and into the blender.  This will catch any cooked bits of egg.  Turn the blender on low and blend for a few seconds.  Add 2-3 pieces of room temperature butter into the blender at a time until the butter is fully incorporated. 

Mojito curd in a plastic container

Transfer the lime curd to an airtight container.  Stir in the fresh mint leaves and gently press the leaves with a spatula to release the mint flavor into the curd.  Allow the curd to cool to room temperature with the lid off. 

Once cooled, taste the curd to determine if the mint leaves need to steep for longer.  You are looking for a balanced flavor between the mint and lime.  One flavor should not be stronger than the other.  If the mint flavor is strong enough, cover the curd with a piece of plastic wrap touching the surface.  This will keep a skin from forming.  Then place the mojito curd in the fridge to cool completely.  If the mint flavor is not strong enough, leave the mint leaves in the curd for up to 1 day to allow them to release more flavor. 

This recipe makes approximately 1¾ cups (400g) of lemon curd.  Make sure to remove the mint leaves after a maximum of one day to maintain the freshness of the curd.  Mojito curd will keep in the fridge for up to 1 week. 

Why Does Your Curd Contain Gelatin?

Adding gelatin to the mojito curd (or curd recipes in general) will help keep it stable and allow it to hold its shape when piped.  If you would prefer to avoid using gelatin, you can experiment with adding additional egg yolks or a small amount of cornstarch or tapioca flour to help thicken the final product.  Mojito macarons need a stiffer curd so it doesn’t spill over the edge of the sandwich cookie.

Filling the Mojito Macarons

Place the lime curd into a piping bag fitted with a #12 tip, or you can simply cut the tip of the piping bag off to make a small hole. 

Mojito curd on green macaron shells

Flip half of the macaron shells upside down and pipe a mound of mojito curd into the center of the cookie.  Leave a small ring of cookie around the curd so it doesn’t overflow. 

Place the other half of the cookie on the filling and gently press to push the filling to the edge of the cookie. 

Ways to Use Leftover Curd

If you have any curd leftover after filling all of your cookies, you might be thinking, “how can I use my leftover mojito curd?”  Try one of the options below:

  • Use it on crepes or pancakes
  • Spread it on toast
  • Bake into a pastry
  • Use it to make a mojito bars (i.e., a take on classic lemon bars)
  • Add it into a baked tart shell and top with fresh berries
  • Fold it into whipped cream for a light topping
  • Use it in your cake as a filling

Can I Add Lime Zest to the Mojito Curd?

You absolutely can add lime zest to the curd to add more lime flavor if you would like.  Add 1-2 tsp (4.5 – 9g) of lime zest into the curd after the butter has been incorporated in the blender.  Mix to combine.  The oils from the lime zest will add more lime flavoring.  Note, that adding the zest will leave specks of darker green and you will be able to feel the zest’s texture when eating the curd.  For those reasons, I opted to leave the zest out of this recipe.  The lime juice still packs a tart and flavorful punch.  You could also strain the zest out before transferring to an airtight container to chill. 

Can I Add Mint Extract to the Mojito Curd?

You could add mint extract instead of fresh mint leaves, however, don’t add more than a couple drops.  Mint extract can be VERY strong and if too much is added to a recipe, it can taste artificial and reminiscent of toothpaste.  I didn’t want to risk having any artificial tasting flavors in my cookie, which is why I added the fresh mint leaves. 

Decorating Mojito Macarons

Mojito macarons with white chocolate drizzle and candied mint leaves

These cookies are fantastic on their own, but if you would like to add a little extra decoration, drizzle some melted white chocolate over the top of the Mojito Macaron and add a candied mint leaf.  The chocolate adds an extra little bit of sweetness to offset the tartness from the mojito curd and the candied mint leaf adds a burst of non-artificial mint flavor. 

Serving Mojito Macarons

These are good the day they are made, but they are best after sitting in the freezer for 24 hours. 

Storing Mojito Macarons

Mojito macarons with white chocolate drizzle and candied mint leaves

Mojito macarons should not be stored at room temperature for extended periods of time.  The moisture from the curd will begin to soften and break down the macaron shells.  The cookies will keep in the fridge for up to 3 days and in the freezer for 1-2 months.  To store in the freezer, I like to wrap the cookies in plastic wrap and then place the wrapped cookies in an airtight container.  To eat the cookies, only remove the ones you need and bring them to room temperature with the plastic wrap still on.  This will keep the condensation from making the cookie soft. 

These Mojito Macarons consist of classic macaron shells with a crispy exterior and chewy interior, a tart mojito curd filling with the perfect balance between lime and mint, and a sweet white chocolate drizzle and candied mint leaf for decoration and to offset the tartness of the filling.  This is a fantastic cocktail-inspired macaron that is sure to please!    

Notes

This recipe was adapted from the Lime Curd recipe in the Bouchon Bakery cookbook

Want More Macarons Flavors?

Did you make this recipe?

I’d love to know how it turned out!  Please let me know by leaving your thoughts below.  Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).  What other cocktails would you like to see as macarons?

Mojito macarons with white chocolate drizzle and candied mint leaves
Print Recipe
5 from 1 vote

Mojito Macarons

Prep Time20 mins
Cooling Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Servings: 25 1½ inch macarons

Equipment

  • Digital scale (or dry measuring cups, liquid measuring cups, and measuring spoons)
  • Medium saucepan
  • Whisk
  • Fine mesh strainer
  • Blender
  • Airtight container
  • Piping bags
  • Piping tip (#12 Wilton tip) – optional

Ingredients

Ingredients for Mojito Macarons

  • Make a batch of my Italian Meringue Macaron shells or use your favorite shell recipe – approximately fifty 1½ -inch diameter shells (to make 25 macarons)
  • Add 5-6 drops of Leaf Green Americolor Gel Food Coloring
  • 1 batch of Mint Lime Curd (see below)
  • Tempered white chocolate OR melted white compound chocolate – optional
  • Candied mint leaves for decoration – optional

Ingredients for Mojito Curd (aka Mint Lime Curd)

  • ¾ sheet (1.8g) silver leaf gelatin
  • ¼ cup + 3 Tbsp (108g) eggs
  • ½ cup + 2 tsp (108g) granulated sugar
  • ¼ cup + 3 Tbsp (108g) freshly squeezed and strained lime juice
  • 10 Tbsp (140g) room temperature unsalted butter, cut into ½-inch pieces
  • 6-8 fresh mint leaves

Instructions

Making the Mojito Curd

  • Place the gelatin sheet in cold water to soften it.
  • In a medium saucepan, whisk together the eggs and sugar. Slowly whisk in the lime juice. Put the saucepan over medium heat and whisk constantly until the mixture begins to simmer. Continue simmering for 3-5 minutes until thickened.
  • Remove the saucepan from the heat and whisk for a few minutes to release the steam and cool the curd slightly. Then, squeeze the water out of the gelatin and whisk it into the curd until the gelatin has completely dissolved.
  • Pour the curd through the strainer and into the blender. This will catch any cooked bits of egg. Turn the blender on low and blend for a few seconds. Add 2-3 pieces of room temperature butter into the blender at a time until the butter is fully incorporated.
  • Transfer the lime curd to an airtight container. Stir in the fresh mint leaves and gently press the leaves with a spatula to release the mint flavor into the curd. Allow the curd to cool to room temperature with the lid off.
  • Once cooled, taste the curd to determine if the mint leaves need to steep for longer. You are looking for a balanced flavor between the mint and lime. One flavor should not be stronger than the other. If the mint flavor is strong enough, cover the curd with a piece of plastic wrap touching the surface. This will keep a skin from forming. Then place the mojito curd in the fridge to cool completely. If the mint flavor is not strong enough, leave the mint leaves in the curd for up to 1 day to allow them to release more flavor.
  • This recipe makes approximately 1¾ cups (400g) of lemon curd. Make sure to remove the mint leaves after a maximum of one day to maintain the freshness of the curd. Mojito curd will keep in the fridge for up to 1 week.

Filling the Mojito Macarons

  • Place the lime curd into a piping bag fitted with a #12 tip, or you can simply cut the tip of the piping bag off to make a small hole.
  • Flip half of the macaron shells upside down and pipe a mound of mojito curd into the center of the cookie. Leave a small ring of cookie around the curd so it doesn’t overflow.
  • Place the other half of the cookie on the filling and gently press to push the filling to the edge of the cookie.

Decorating Mojito Macarons

  • These cookies are fantastic on their own, but if you would like to add a little extra decoration, drizzle some melted white chocolate over the top of the Mojito Macaron and add a candied mint leaf. The chocolate adds an extra little bit of sweetness to offset the tartness from the mojito curd and the candied mint leaf adds a burst of non-artificial mint flavor.

Serving Mojito Macarons

  • These are good the day they are made, but they are best after sitting in the freezer for 24 hours.

Storing Mojito Macarons

  • Mojito macarons should not be stored at room temperature for extended periods of time. The moisture from the curd will begin to soften and break down the macaron shells. The cookies will keep in the fridge for up to 3 days and in the freezer for 1-2 months. To store in the freezer, I like to wrap the cookies in plastic wrap and then place the wrapped cookies in an airtight container. To eat the cookies, only remove the ones you need and bring them to room temperature with the plastic wrap still on. This will keep the condensation from making the cookie soft.

Notes

Notes:
This recipe was adapted from the Lime Curd recipe in the Bouchon Bakery cookbook.

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