Basil Lime Macarons

For the lime basil cream filling:

• 7 large basil leaves preferably sweet basil for its distinct aroma
• 2 tbsp water
• 1½ tsp granulated sugar
• 2 large eggs
• 2/3 cup granulated sugar
• 2 limes zest finely grated (about 2 tbsp) and juice extracted (about 1/3 cup)
• 1 gelatine sheet
• 30 g almond meal

For the macaron shells:

• 3 large egg whites aged for at least 24 hours at room temperature for best results
• 125 g fine almond flour
• 210 g powdered sugar
• Zest of 2 limes very finely grated using a Microplane for best texture and flavor distribution
• 30 g granulated sugar
• Green and yellowgel food coloring to achieve a vibrant lime green color

• Make the lime basil cream filling: Begin by preparing your basil leaves. Bring approximately 1 cup of water to a rolling boil using a kettle, microwave, or stovetop. Simultaneously, fill a small bowl with ice-cold water and add 2-3 ice cubes; this will be your ice bath.
• Carefully wash and thoroughly dry the basil leaves. Plunge the basil leaves into the boiling water for precisely 5 seconds. This quick blanching helps to preserve their vibrant green color and mellow their flavor. Immediately after, fish out the blanched leaves and transfer them into the prepared ice-cold water to stop the cooking process. Once cooled, remove the basil leaves from the water and pat them completely dry with paper towels to eliminate any excess moisture.
• In a small microwave-safe container, combine 2 tablespoons of water with 1½ teaspoons of granulated sugar. Heat this mixture until it boils and the sugar is completely dissolved. Add the prepared basil leaves to this warm sugar solution and use a hand mixer to puree the mixture until smooth. Set this vibrant basil puree aside.
• Place the gelatin sheet in a bowl filled with cold water and let it soak for about 15 minutes until it becomes soft and pliable. While the gelatin soaks, bring a large pot of water to a boil; you only need 1-2 inches of water at the bottom for a bain-marie. In a large stainless steel bowl (one that can comfortably sit over the pot of boiling water without touching the water), whisk together the eggs, 2/3 cup granulated sugar, finely grated lime zest, fresh lime juice, and the reserved basil puree. Place this bowl over the pot of boiling water (thebain-marie, or water bath method) and whisk continuously. Heat until the mixture thickens and reaches a temperature of 183°F [84°C] on an instant-read thermometer. This ensures the eggs are cooked and the mixture is properly emulsified.
• Once the lime basil cream has reached the correct temperature, immediately pass the mixture through a fine-mesh strainer to remove any bits of lime zest or larger basil leaf particles, ensuring a smooth, silky texture. Transfer the strained mixture back into a clean mixing bowl. Squeeze out any excess water from the softened gelatin sheet and whisk it into the warm cream mixture until fully dissolved. Then, using a hand mixer, whisk the cream for a full 10 minutes; this helps create a light and airy consistency. If the mixture appears too thick and doesn’t move easily around the mixer, carefully add warm water, 1 tablespoon at a time, being cautious not to over-thin it. The ideal consistency should resemble a loose pudding. Finally, stir in the almond meal until thoroughly combined. Transfer the finished cream to a small bowl and cover it by placing plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set and cold, which will take at least 5 hours or ideally overnight.
• Make the macaron shells: Approximately one hour before you plan to make the macaron shells, remove the egg whites from the refrigerator. This allows them to come to room temperature, which is crucial for achieving optimal volume and stability when whipping. Prepare two baking sheets by doubling them (placing one on top of another for insulation) and lining them with parchment paper. Set these aside.
• In the bowl of a food processor, combine the almond flour, powdered sugar, and finely grated lime zest. Process everything together for one to two minutes until the mixture is exceptionally fine and well combined. Stop the processor, scrape down the sides and bottom of the bowl to ensure no lumps remain, and then process again for another minute. After processing, carefully sieve the almond-sugar mixture. Any lime zest that doesn’t pass through the sieve should be added back into the bowl; you want to retain all that aromatic flavor in your macaron shells! Reserve this dry ingredient mixture.
• Place the room-temperature egg whites into a large, very clean stainless steel bowl. Begin beating the egg whites at medium-high speed with either a handheld mixer or a stand mixer fitted with the whisk attachment. As the egg whites start to become frothy, bubbly, and turn white, and the whisk leaves faint marks, slowly and gradually add the granulated sugar. Continue beating until the meringue forms stiff, glossy peaks. When you lift the whisk, the meringue should hold its shape firmly, bending only slightly at the very tip.
• To achieve a beautiful lime green hue, add 4 drops of green gel food coloring and 2 drops of yellow gel food coloring to the stiff meringue (adjusting to your desired shade). Immediately add about one-third of the reserved almond-sugar mixture to the colored meringue. Using a rubber spatula, begin the “macaronage” process by gently folding to incorporate. Slide the spatula down to the bottom of the bowl, scoop up the batter, and gently bring it back to the top, repeating until just combined. Continue adding the almond-sugar mixture a third at a time, always folding gently and never beating, until all the dry ingredients are fully incorporated and the batter reaches the “lava” stage, where it flows slowly and smoothly off the spatula in a ribbon.
• Carefully transfer the macaron batter into a pastry bag fitted with a round ½-inch tip. Pipe equal, consistent rounds of batter onto the parchment-lined baking sheets. After piping, firmly tap the baking sheets a few times on your counter to release any trapped air bubbles. Then, let the piped macaron shells rest at room temperature for 20-30 minutes, or until a skin forms on the surface (they should feel dry to the touch). This “curing” process is essential for developing their characteristic ‘feet’ during baking.
• While the shells are resting, preheat your oven to 300°F (150ºC). Once the shells have rested sufficiently and a skin has formed, bake them for approximately 15 minutes. The shells are ready when they are firm on their feet and do not wobble when gently tapped. Baking time can vary slightly depending on your oven, so keep a close eye on them.
• After baking, allow the macaron shells to cool completely on the baking sheets before attempting to remove them from the parchment paper. This prevents them from breaking. Once cooled, carefully peel them off. Fill one shell with a generous dollop of the chilled lime-basil cream, then gently top with another shell to form an assembled macaron. Refrigerate the assembled macarons for at least 24 hours before eating. This “maturation” period allows the flavors to meld and the shells to soften to the perfect chewy consistency. Enjoy within the next 5 days for the very best texture and flavor.
• Recipe Credits: Macaron Shells: Marie Asselin. Lime-Basil Cream: Adapted from Pierre Hermé.

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