Margarita Macarons

Why You'll Love These Margarita Macarons

Delicate almond-flavored shells that practically melt in your mouth, filled with a silky buttercream that tastes like a perfectly balanced margarita. These margarita macarons are everything you want in a sophisticated dessert – they're elegant enough for special occasions but fun enough to brighten any day.

What makes this recipe special:

• Authentic margarita flavors without being overpowering
• Make-ahead friendly for stress-free entertaining
• Detailed instructions that set you up for success
• Professional techniques explained in simple terms

Featured in my upcoming cookbook "Baked & Buzzed" (releasing August 12, 2025) – a collection of desserts inspired by your favorite cocktails!

French vs. Italian Macarons

The key difference: How the meringue is prepared.

French Method (what we're using):

• Whip egg whites with granulated sugar directly
• Simpler and more beginner-friendly
• Less time-consuming
• Perfect for home bakers

Italian Method:

• Pour hot sugar syrup into whipping egg whites
• More stable but requires a candy thermometer
• Better for humid climates
• Preferred by some professional bakers

My recommendation: Start with the French method. It's more forgiving and gives you a better feel for the macaron-making process before advancing to Italian meringue.

How to Make Margarita Macarons

Before you start: Macarons require precision, patience, and practice. Don't be discouraged if your first batch isn't picture-perfect – they'll still taste amazing! Each attempt teaches you something new.

Here are the basic steps to making macarons:

• Sift together the almond flour and powdered sugar and discard any bits that won’t pass through the sifter.
• Whip the egg whites and granulated sugar to a stiff meringue.
• Fold the dry ingredients into the meringue using the macaronage technique.
• Pipe the macarons onto your baking sheet.
• Bang the baking sheet on the counter to get rid of any air bubbles.
• Let the macarons dry at room temperature until dry to the touch. (DO NOT skip this step.)
• Bake the macarons and then cool completely.
• Match up by size, and fill to make cookie sandwiches.

Check out my Ultimate French Macaron Guide for an in-depth breakdown of the macaron-making process.

The Tequila Lime Buttercream Filling

Let me tell you about a frosting that doesn’t include cream. And that’s weird for me considering that heavy cream is always my secret to the best frostings/icings on the planet. Standard ingredients here– softened butter that is whipped until silky smooth and fluffy. Powdered sugar, added 1 cup at a time to really smooth things out and add even more fluff. Next up? 3, 2, 1… TEQUILA! Only 1.5-2 tablespoons total.

Because if you’re not adding tequila to your frosting, you’re doing it wrong.

For the lime flavor in the frosting, you technically have two options.

1. Lime extract or lime oil. These are special ingredients that you’d have to order. Additionally, you'll have to taste as you beat it in and add more as you find necessary. I would start with 1/4 teaspoon and work your way up from there. Lime extract or lime oil has an incredible amount of concentrated flavor.
2. Lime juice and lime zest. This is my preferred method, personally. Beating the lime zest with the butter and adding 2 teaspoons of lime juice helps to incorporate that delicious lime flavor without going overboard.

PS: this is not a salty or heavily tequila-flavored frosting, which I imagine would taste completely horrible. You’ll mostly taste sharp, yet sweet lime, with a hint of tequila.

How to Store Your Macarons for Maximum Freshness

The maturation process is key! Filled macarons actually improve after 12-24 hours as the shells soften slightly and flavors meld.

There are several different ways to store macarons, pick what works best for you:

1. Refrigerate the fully assembled macaron: Fully assembled macarons usually stay fresh 2-4 days after they're made.
2. Refrigerate the shells only: Macaron shells usually stay fresh 4-6 days after they're made. Assemble and serve before this date is up. After filling, they can stay fresh for another 2-4 days.
3. Freeze the fully assembled macaron: After filling the macaron, let it mature for 12-24 hours and then freeze. On the day before serving, thaw macarons a few hours in advance. From this point on, they will stay fresh for another 2-4 days.
4. Freeze the shells only: After baking and cooling off, the shells can be frozen in an air-tight container and will last for about 3 months.  On the day of assembly, transfer them from the freezer to the fridge a few hours in advance. Once thawed, they can be assembled as usual. From this point on, they will stay fresh for 2-4 days.

Notes & Tips for Making Margarita Macarons

• The measurements listed are by weight. You have to use a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
• Wipe down your bowl. Before whisking, make sure your whisk and bowl are sparkling clean and grease/oil-free. Any traces of grease will not let your eggs whites whip to stiff peaks. I like to wipe my bowl down with a paper towel and some lemon juice before starting.
• When zesting the lime, try to only get the green part. The white part of the lime peel can make your buttercream taste a little bitter.
• The number of macarons you make can vary depending on the size you make your macarons. I make mine about an inch and a half in diameter.
• An extensive list of macaron tips can be found at the bottom of my Ultimate French Macaron Guide. (Click 'jump to recipe' and scroll up)

Recipe Variations and Flavor Ideas

Love these margarita macarons? Try these variations:

• Virgin version: Replace tequila with additional lime juice and zest
• Spicy twist: Add a pinch of cayenne to the buttercream
• Different citrus: Swap lime for lemon or orange
• Different recipe: Try one of my many other macaron recipes