Adorable little French sandwich cookies that date back to the 17th century, macarons are loved for their crunchy outside and soft, gooey inside. After the initial crunch, the flavors melt in your mouth in harmony, so it’s no surprise how popular they’ve become.

Macarons can be super finicky to make at home. But that certainly doesn’t mean they’re impossible to attempt. All you need is a little patience to see them through. And the best part is that even if they don’t look pretty, they almost always taste delicious!

Basil and lime are a tasty and classic combination–you can pair them together in drinks and savory dishes, so why not sweets? This macaron has a bit of lime in the shell and a lovely herb filling. Eating it chilled absolutely hits the spot on a hot summer day!

*It’s recommended that you use a scale for measuring ingredients, as it’s the only way to ensure the best results.



–100 grams egg whites (about 3 eggs)

–35 grams granulated sugar

–green food coloring

–200 grams powdered sugar

–120 grams almond flour

–1 teaspoon lime extract (or 1 teaspoon lime zest)


–3 egg yolks

–1/2 cup granulated sugar

–1/4 cup water

–1 1/2 sticks butter, room temp

–2 teaspoon lime extract

–handful of basil leaves


  1. Set out baking sheets with silpat mats or parchment paper.
  2. Beat the egg whites with a stand mixer on medium speed for a minute.
  3. Add in the granulated sugar and beat on medium to high speed for 5 minutes or until very stiff peaks form (You should be able to hold the bowl above your head without it moving).
  4. Sift the powdered sugar and the almond flour together.
  5. Add in the sugar/flour mixture a little bit of at a time, and use a spatula to gently fold it in by scraping the edges of the bowl into the center (Do not use the mixer for this process).
  6. Fold in the green coloring and the lime extract (if using).
  7. Stop as soon as all of the batter is combined–do not overfold.
  8. Pour into a piping bag with a round tip.
  9. Hold the piping bag perpendicular to the baking sheet, and pipe small rounds, leaving an inch in between in case the macaron spreads.
  10. Once you’re done, sprinkle the lime zest (if using) on the tops of each shell.
  11. Let dry for at least 20 minutes to an hour (When you touch the shells, they should feel completely dry).
  12. Preheat oven to 285 degrees F.
  13. Bake for 8 minutes, then rotate the sheets, and bake for another 8 minutes.
  14. While baking, leave the oven door slightly ajar using a wooden spoon.
  15. Let cool completely before removing from the sheets.


  1. Bring a saucepan of 1 cup of water to a boil, and dunk the basil into it.
  2. Leave the basil for 10 seconds, then transfer to a bowl of ice-cold water.
  3. Once cooled, pat them dry and puree them, then set aside.
  4. Put the sugar and the water into a saucepan, and let it boil until it reaches 232 degrees F on a candy thermometer.
  5. Have the egg yolks in a mixing bowl with a hand or stand mixer ready.
  6. Once the sugar/water mixture is done, drizzle it slowly into the egg yolks while beating on high at the same time.
  7. Beat on high until light and cooled.
  8. Once it reaches room temperature, add in the butter, lime extract, and the pureed basil leaves, then blend well.
  9. Spoon or pipe small amounts of filling onto every other macaron shell, then sandwich together.
  10. Store the macarons in an airtight container either in the fridge or freezer overnight or for several hours before eating. Macarons tend to taste better a few hours after sandwiching, once the flavors from the filling and the shells have had some time to acclimate to each other.

Have you ever used basil and lime together in a dessert?


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