How to make it

  • Preheat oven to 375°F. Line a baking sheet with parchment (do not grease or use silicone).
  • Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift See Photo. Set aside.
  • 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).
  • Beat in the vanilla and colouring until well blended.
  • Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
  • Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment.
  • Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes. See Photo
  • Place in the oven and immediately reduce the oven temperature to 350°F.
  • Bake 10-12 minutes and cool completely on the sheets.
  • Filling:

  • Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy.
  • Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.

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  • chuckieb 6 years ago
    What a unique beautiful post! Love Limoncello! And pair that with meringue! Wow! Am not familiar however with either coconut oil or meringue powder. Would a Bulk food place carry such items?
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 163.2
    Total Fat: 9.5 g
    Cholesterol: 0.0 mg
    Sodium: 8.3 mg
    Total Carbs: 17.4 g
    Dietary Fiber: 0.3 g
    Protein: 1.2 g
    Was this review helpful? Yes Flag

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