California Walnut Meringues With Limoncello Buttercream |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 6 |
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Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol. Ingredients:
1 1/8 ounces walnuts |
1 3/4 ounces icing sugar |
1 egg white, room temperature |
1 teaspoon meringue powder |
2 tablespoons sugar |
1 pinch salt |
1 teaspoon pure vanilla extract |
2 teaspoons green food coloring (optional) |
1/4 cup coconut oil |
1/2 cup icing sugar |
2 tablespoons limoncello |
1 teaspoon lemon extract |
1 lemon, zest of |
1 dash yellow food coloring (optional) |
Directions:
1. Preheat oven to 375°F Line a baking sheet with parchment (do not grease or use silicone).
2. Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. Set aside.
3. In a very clean bowl with electric beaters, beat the egg white, meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes).
4. Beat in the vanilla and colouring until well blended.
5. Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
6. Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4 rounds on the parchment.
7. Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes.
8. Place in the oven and immediately reduce the oven temperature to 350°F
9. Bake 10-12 minutes and cool completely on the sheets.
10. For filling:.
11. Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy.
12. Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.
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