Brazillian Limeade Macarons

We discovered this recipe years ago. Like Before Pinterest ago. Does that make me sound old? Brizillian Limeade was our favorite treat the whole first summer of my husband’s dental school days. I first found the recipe in the Our Best Bites cookbook. I bought this cookbook at a Time-out-for-Women Conference where I had the pleasure of meeting in person Sara Wells, one of the authors. She signed my book, and I spent the rest of the conference pouring over the pages. What was I going to make first? Would it be a dessert or a drink a main dish? I settled on the drink section. Cue my first drink of Brazilian Limeade. It was magical and it was refreshing–perfect for a summer day.

To this day I still follow Sara Wells on Instagram. Trust me when I say you will want to try their Brazilian Limeade recipe. So good. Well, you know what I think now?  I can Mac this recipe!  I fully plan on “Mac-ing” more of their recipes.


  1. First, oven thermometer! Trust me when I say this tool will be the most used in your kitchen. Its a way to detect your oven patterns and to see if your oven temps surge.
  2. If you notice some of your macarons are cracking? Let me tell you how to perform the bread test. First, place a sheet pan with bread laid out over the whole top. Next you will want to place that in your oven at the temp that you bake your macarons at. Next, watch the bread to see where the spots may brown first. When you start noticing browning pull out the bread. This trick will tell you where you might have hot spots. Once you have determined those issues you can either leave those areas void of macaron batter or adjust baking racks or temp.
  3. Know what you are baking sheet are made of! Are they aluminum pans, gold touch pans, rimmed steel pans, or airbake? Whatever they are adjust the oven temp to compensate for the quirks of each of these type of material. If you are baking on aluminum pans, chances are you will need to increase your oven temp and time. If they are steel pans, a lower oven temp and time might be required for those perfect macarons.

Here are some tips to making this drink-macaron

  1. Using fresh lime rind will absolutely make a world of difference. First, wash the lime. I use a Microplane  zester with great success to remove the rind without grating the flesh. This brand comes in so many fun colors at my favorite shop, Orson-Gygi; use the code sweetmacshop to get 10% off.
  2. Purchase a squeeze bottle of sweetened condensed milk. Yes! You heard that right. It’s magic, and no more opening a whole can just to get a few teaspoons.

Brazilian Limeade Macaron

A luscious, tropical macaron
5 from 1 vote


  • 1 cup American Buttercream (enough to make 12-15 macaron cookies)
  • 2 teaspoons lime zest
  • 1 teaspoon lime juice
  • 2 teaspoons sweetened condensed milk


  • Add buttercream to a small mixing bowl. We make one large batch of buttercream and then divide it out into different flavors.
  • To the butterncream, add the lime juice and stir.
  • Add lime zest and sweetened condensed milk. Mix until all ingredients are well blended.
  • Pipe onto shells. Macarons need to mature in the refrigerator for up to 24 hours before serving (no less than twelve hours). After that initial maturing process, they can be placed in an air-tight container and frozen for up to one month.


SweetMacShop Macaron Shells

Here is our famous recipe for macaron shells. Please read through carefully before beginning. Cook time: 20 minutes.


  • baker's half sheet pans: high quality baking sheets with rimmed edges
  • KitchenAid stand mixer
  • parchment paper or silpat baking mats (with macaron template)
  • oven thermometer
  • piping bag
  • Wilton Tip #12
  • food scale that will measure in grams or ounces
  • scribe (a sharp, pointed tool), or a toothpick
  • digital minute timer


  • 160 grams egg whites room temperature
  • 88 grams granulated sugar
  • 256 grams powdered sugar
  • 200 grams almond flour
  • 1 tsp. clear vanilla extract


  • Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
  • Measure out your granulated sugar in a small bowl; set aside.
  • Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
  • Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
  • Add the clear vanilla extract.
  • Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
  • When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
  • When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
  • Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.
  • BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
  • Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
  • NOTE: if you will be using parchment paper -- search for online -- then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
  • Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
  • PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
  • PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
  • Bake for 20 minutes.
  • Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.
  • This recipe yields 36-42 completed cookies (about 72-84 shells).

comments +

  1. Clancee says:

    5 stars
    Holy cow. This was SO easy and SO incredibly delicious. You’ve done it again, Barb. Thank you!

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