Ingredients

[Macaron Shells]

2 Whole Eggs

2 Egg Yolks

Salt 1g

Icing Sugar 75g

Cake Flour 110g

[Buttercream]

Butter 150g

Icing Sugar 30g

Lime Liqueur 10g

Salt 0.25g

[Macaron Shells]

Instructions

1. Line the baking tray with parchment paper and preheat the oven to 200 ˚C (upper heat)/ 200 ˚C (lower heat)

2. Whip the whole egg, egg yolk, salt, and icing sugar for 8 minutes and then switch to medium speed to whip for one minute

3. Sift cake flour and add it to the whipped cream and stir evenly but don’t over-mix it

4. Pour the batter into a piping bag. Pipe the proper batter amount onto the parchment paper and space them apart.

5. Sprinkle some icing sugar over the batter (the batter gets cracked easily with less icing sugar)

6. Bake the batters for 6~8 minutes (depending on the situation)

[Buttercream]

Instructions

1. Whip butter, sugar, and salt together. Then, add lime liqueur and stir it well

2. Take two macaron shells of the same size and pipe the buttercream between them