WALNUT MACARONS WITH LIMONCELLO BUTTERCREAM

Don't these look good? They are almost too pretty to eat...I said almost! With Easter ahead of us, these spring like coloured macarons would be perfect to serve to guests, after you've all had your big Easter dinner. Now with the addition of limoncello this would obviously be a very "grown up" treat and definitely not for the kiddies. The lemon liquor would give this cookie a nice tart kick, and the creaminess of the actual buttercream part would I think help mellow the kick from the alcohol. I will have to give these a try myself sometime soon.

Just to note here: this recipe is brought to you by California Walnuts

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*


Makes 25 Sandwich Cookies

Preheat oven to 375 Degrees F

Baking time: 12-15 minutes per batch

Macaron Ingredients:
  • 1 cup icing sugar, divided
  • 3/4 cup California walnut crumbs
  • 2 large egg whites, at room temperature

Limoncello Buttercream Ingredients:
  • 1/2 cup butter, softened
  • 1 cup icing sugar
  • 3–4 tbsp limoncello
  • 1 lemon, zest only

Walnut Macarons:

Preheat oven to 375°F

In a food processor, add 3/4 cup of icing sugar and walnut crumbs and pulse. Set aside.

With a stand mixer on medium speed, whisk egg whites until foamy. Reduce speed to low while adding remaining icing sugar (1/4 cup), then increase the speed to high, and whisk until stiff peaks form (approximately 8 minutes).

Sift walnut mixture over egg whites, and gently fold until the mixture is smooth and shiny. If desired, for a variation of colours, divide macarons batter into three bowls and fold in 1 to 2 drops of food colouring into each bowl before piping and baking.

Transfer the mixture to a pastry bag fitted with a 1/2-inch (1 cm) plain round tip, and pipe 3/4-inch (2 cm) rounds 1-inch (2.5 cm) apart on a parchment lined baking sheet. To flatten any peaks, dip your finger in water and gently press down on the macarons.

Tap the bottom of each baking sheet to release any trapped air bubbles in the macarons. Let stand at room temperature for 15 minutes before baking.

Place 1 baking sheet in the oven at a time and turn oven down to 325 F. Bake for 12-15 minutes. After each batch, increase oven temperature to 375 F, for 5 minutes then reduce back to 325 F for the next batch. Continue until all macarons are baked. Let cool before removing from parchment.

Limoncello Buttercream:

For the buttercream, combine butter, sugar, limoncello and lemon zest in a stand mixer and whip on medium-high speed until light and fluffy, about 10 minutes.

Sandwich two similar sized macarons with 1 tsp (5 mL) of filling.

Serve immediately or stack the macarons between layers of parchment in an airtight container and freeze for up to three months.

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