You might be asking yourself, “Self, where and how would I ever use a lime crumble?”
I am here to tell you…EVERYWHERE!
I put lime crumble on things you wouldn’t even dream of. I mean, there are the obvious things like Key Lime Pie Macarons, and Lime Bar Macarons, and Coconut Lime Macarons. Just like the combination flavors in Churro Dark Chocolate Red Hot Crumble, these Lime Crumbles have a way of energizing your taste buds when inside of a macaron. So what is our favorite use of Lime Crumble?
It’s inside our Watermelon Macarons. Yes. You heard that right: Watermelon Macarons. Its mind blowing, earth shattering, over-the-top amazing. It’s slightly sour and pairs so perfectly with those sweet ganache or buttercream fillings.
The unexpected crunchy texture doesn’t get soft after maturing in the fridge and truly adds so much added texture and flavor to every bite. Think you will try lime? It steps outside of the proverbial box and is amazing.
180g (1/2 cup) granulated sugar
25 g (1.5 tbsp) brown sugar
90g (3/4 up) cake flour (Don’t have cake flour? Check here for a quick substitute.)
2 g (1/2 tsp) baking powder
2 g (1/2 tsp) salt
20 g (2 tbsp) sprinkles (any color, we used green)
40 g ( ¼ cup) grapeseed oil (Don’t have grapeseed? Try vegetable. Tip: we find our grapeseed oil at Walmart.)
12 g (1 tbsp) lime extract
Measure dry ingredients into the mixer bowl. (We put our bowl right on the scale and just tare out the weight every time we add a new ingredient.)
Set bowl on mixer stand; attach flat paddle beater. Mix to combine dry ingredients.
On low speed slowly add oil and lime extract. Mix just until crumble gets, well, crumbly, about the size of peas, with a few larger chunks.
Spread out onto parchment paper-lined baking sheets and bake at 350 degrees F for 20 minutes. Crumble will be soft coming out of the oven, but will crunch up when cool. Store in a airtight container for up to 3 weeks in the fridge or up to a month in the freezer.