California Walnut Meringues With Limoncello ButtercreamFrom jo_jo_ba 1 year ago
- 1.13 oz walnuts shopping list
- 1.72 oz icing sugar shopping list
- 1 egg white, room temperature shopping list
- 1 tsp meringue powder shopping list
- 2 tbsp sugar shopping list
- pinch salt shopping list
- 1 tsp pure vanilla extract shopping list
- 2 tsp green colouring (optional) shopping list
- 1/4 cup coconut oil shopping list
- 1/2 cup icing sugar shopping list
- 2 tbsp limoncello liqueur shopping list
- 1 tsp lemon extract shopping list
- zest of 1 lemon shopping list
- dash yellow colour (optional) shopping list
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.
- 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.
The Cookjo_jo_ba Oshawa, CA
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