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