Mojito Macarons

4.67 from 3 votes

These Mojito Macarons have notes of mint and lime, with a very balanced sweetness. They are so refreshing, light, and perfect for summer.

Prep Time45

Cook Time15

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 126kcal

In a small saucepan, bring to simmer heavy cream, glucose syrup, and a few leaves of fresh mint. Do not boil!
Cover the saucepan with a small plate and let it infuse for a few minutes.
Semi-melt white chocolate in the microwave or over a double boiler.
Pour the hot mixture over the chocolate. Mix with a spatula.
Add lime zest, lime juice, and white rum. Mix again with the spatula.
Add unsalted butter at room temperature. Emulsify the mixture with a hand blender.
Transfer the ganache to a flat glass container and cover it with plastic wrap “to contact.”
Let the ganache set for 4-6 hours in the refrigerator.

In a small bowl or cup, mix granulate sugar with pectin NH.
In the small saucepan, add lime juice and lime zest.
Over medium heat, warm up the juice to 30^oC-40^oC (86-104^oF).
Add mixed granulated sugar with pectin. Mix with a whisk and let it boil.
Turn off the heat and remove the saucepan.
Transfer the gel into a pipping bag and let it cool on the countertop. Once the gel is cooled to room temperature, refrigerate it for a few hours or overnight before using.

Make pairs with macaron shells.
Place Mojito Ganache into a pipping bag with a round tip.
Pipe ganache on the bottom shell.
Cut the tip of the pipping bag with lime gel and pipe gel in the middle of the mojito ganache.
Top macaron with another shell.
Place assembled macarons into an airtight container and refrigerate for 12 hours or overnight to mature.
After macarons mature in the refrigerator, you can decorate macarons.
Mix a few drops of vodka with green gel food coloring and brush on the top of the shells.

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
Pipe macaron shells on the baking mat.
Transfer macaronage into a pastry bag with a round pipping tip.
Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275^oF (134^oC) -300^o F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.

Get all ingredients and tools ready before baking.

Use good-quality chocolate.

Limes should be at room temperature when used in the ganache. You can also warm up juice.