Happy Taco de Mayo! Or is it Cinco de Tuesday? 🌮🍹Either way, I can’t think of a better way to celebrate Taco Tuesday & Cinco de Mayo falling on the same day than with some margarita-inspired treats. I whipped up a few batches of Margarita Macarons to share with friends in preparation for the big day.

I’ll admit, macarons are no easy task. They take a few additional ingredients you might not have on hand, namely almond flour, and require a good amount of inactive time (AKA patience). With that being said, they’re one of my favorite treats and are so versatile. Depending on how ambitious you want to be with your flavors, the possibilities are endless.
Sprinkles For Breakfast has inspired me to try my hand at macarons for quite a while. (Check out a re-post from my early blogging days!) I’ve used a lot of her recipes as starting points for my own baking adventures. For my macaron filling, I used a slightly modified version from her original recipe.

Margarita Macarons

Ingredients:

2 large egg whites, at room temperature
¼ cup (50g) granulated sugar
green food coloring
½ cup (50 g) blanched, fine almond flour
1 cup (125 g) powdered sugar

A quick note: Follow the recipe by weight, if you can. After a number of test batches, I’ve found the weighted measurements produce the best macaron shells!

½ cup unsalted butter, room temperature
1 ⅓ cup powdered sugar
2 teaspoons lime juice
2 teaspoons lime zest
1 tablespoon tequila (I used an Añejo for a bolder taste)
⅛ teaspoon salt

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Directions:

Preheat to 350°.
Line two baking sheets with parchment paper (or silicone baking mats).
Whisk the egg whites and granulated sugar until stiff, glossy peaks form, then add food coloring and mix until color is consistent throughout.
Combine almond flour and confectioners' sugar in a separate bowl.
Gently fold the almond-sugar mixture into the egg whites with a rubber spatula. (You’re looking for a lava-like consistency) The batter should be at an optimal thickness in about 30-40 strokes. To test the batter, drop a small amount on a plate. If the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. But be careful not to overmix!
Transfer the batter to a pastry bag (you can also use a large Ziplock bag and just snip the tip) fitted with a ⅜- or ½ inch tip.
Pipe batter into 1½ inch rounds.
Repeat, spacing macaron shells at least 1 inch apart, until sheets are full.
Tap the bottom of the sheets against the counter to remove air bubbles.
Let shells rest on the counter for about 10 minutes before placing the sheets into the oven.
Bake cookies one sheet at a time, until risen and just stiff, about 10-12 minutes.
Let shells cool on the baking sheets.

Filling:

Cream butter on high speed until light and smooth.
Slowly add in powdered sugar (mixing at a lower speed) and mix until fully incorporated.
Add lime juice, zest, tequila, and salt and mix on high speed until light and fluffy.

Once cool, peel macarons off the parchment paper and pair them according to size.
Spoon or pipe filling onto the flat side of one cookie and top with another, gently twisting so that the filling spreads to the edges.

Happy baking!