If you don't have lime, you can substitute with lemon zest for an alternative citrus flavor. And save the egg yolks for ice cream or lemon curd; they'll stay fresh when sealed and stored in the refrigerator for about a week. Or, you can purchase egg whites separately in a carton in most markets.For the honey, I sometimes knock off a tablespoon of honey and they still come out great, just a bit less moist. So instead of ¼ cup of honey (4 tablespoons) and go down to about 3 tablespoons of honey. You can also use maple syrup in place of honey if you prefer.I’m generally a purist about using fresh eggs to obtain egg whites, but on occasion I have purchased organic egg whites and they do work with this recipe as well as others, such as the macaroons recipe. Not ideal, but there’s a limit to how many egg yolks I can go through.For the egg yolks, I use them for lemon curd and ice cream. And you can store them in the refrigerator for about a week. (I also slip a few into my dog’s bowl)For SCD, use honey only, and no chocolate.
Add the wet ingredients to the bowl and blend well with a spoon or fork.
Place a non-stick mat on a baking sheet and scoop out about 1 heaping tablespoon of batter on to the mat.
Shape and press the batter so that it forms a cookie. Continue with the rest of the batter, spacing each cookie about an inch or so apart since they don't spread when baking.
Bake for 15 minutes, or until the bottoms and some peaks are browned.
Cool for at least 15 minutes.
Optional: melt some chocolate and dip the bottom of each macaroon in the chocolate and then freeze for 30 minutes.
Store in a sealed container at room temperature or in the refrigerator for a few weeks.