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I was going to say lemon curd too, but how about lime curd for the margarita shooter? And yolk-based orange buttercream in the macarons. You could do creme brulees in demitasse cups or make something with a creme anglaise or pastry cream type layer. Or a more shootable shooter of berries in a shot of creme anglaise?
https://www.seriouseats.com/recipes/2017/11/french-vanilla-buttercream-frosting-recipe.html
I was going to say lemon curd, but how about lime curd for the margarita shooter? You could do creme brulees in demitasse cups or make something with a creme anglaise or pastry cream type layer. Or use yolk-based butter creams in the macarons.
