Ingredients:
- 120g almond flour
- 200g powdered sugar
- 3 large egg whites, room temperature
- 60g granulated sugar
- 1/4 tsp cream of tartar
- Zest of 1 lemon
- 1-2 tsp Limoncello liqueur
- Yellow food coloring optional
Instructions:
Prepare a baking sheet with parchment paper or a silicone baking mat
In a food processor, combine almond flour and powdered sugar
Pulse until finely ground and well combined
Sift the mixture into a bowl to remove any lumps
Add lemon zest and mix
In a separate bowl, beat egg whites until foamy
Add cream of tartar and continue to beat
Gradually add granulated sugar while beating, until stiff peaks form
Optionally, add a few drops of yellow food coloring for a lemony hue
Gently fold the almond flour mixture into the egg whites until the batter is smooth and flows like lava
Be careful not to overmix
Transfer the batter to a piping bag with a round tip
Pipe small rounds onto the prepared baking sheet, leaving some space between them
Tap the baking sheet on the counter to release any air bubbles
Let the macarons sit at room temperature for about 20-30 minutes, or until they develop a dry skin
Preheat your oven to 300F 150C during this time
Bake the macarons in the preheated oven for 15-18 minutes, or until they have developed feet and are set
Let them cool completely on the baking sheet
Once cooled, carefully remove the macarons from the parchment paper or baking mat
Match them up in pairs of similar size and shape
For the filling, mix Limoncello liqueur into your favorite buttercream frosting recipe
Spread or pipe the filling onto one macaron shell and sandwich it with another
Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld
Enjoy your homemade Limoncello Macarons!
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