Key Lime Pie Macarons

These macarons are a delightful twist on the classic key lime pie, with a tangy lime filling and a sweet, crisp macaron shell.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, food coloring, and lime zest, and continue beating until stiff peaks form.
Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
Pipe the batter onto the prepared baking sheets in 1-inch circles, then tap the baking sheets on the counter to remove any air bubbles.
Let the macarons sit at room temperature for 30 minutes, then bake for 15 minutes or until they're firm to the touch.
While the macarons are cooling, make the filling by beating together the cream cheese, butter, lime juice, and condensed milk until smooth.
Once the macarons are cool, pipe or spread the filling onto one macaron shell, then top with another shell to make a sandwich. Repeat with the remaining macarons and filling.