LIMONCELLO MACAROONS: An Explosion of Flavors
The exact origin of macarons is still uncertain today.
Most consider them in all respects French creations, but since the term originally denoted very different food products, it is difficult to determine exactly where they originated.
One of the most widely accepted versions traces macarons to a convent near Cormery, where they were supposedly invented in the late 8th century.
There are also those who claim that there is the hand of the Italians, in the birth of macarons: it would have been Catherine De Medici, in the first half of the 16th century, who brought the sweets with her to France when she married Henry II. If so, their name would derive from the local term “macaroni.”
Whatever their “legendary” origin, macarons in the beginning were simple pastries without filling, quite different therefore from the dessert we know today.
It was not until the first decades of the 19th century that macarons were served two by two, accompanied by creams and jams.
The father of today’s traditional Parisian macarons is Pierre Desfontaines: the grandson of Ernest Ladurée is credited with having paired the pastries, uniting them thanks to the creams and jams used from time to time.
Makes about 20-25 Limoncello Macaroons
INGREDIENTS:
- 2 cups powdered sugar
- 1 ⅔ cup almond flour
- 5 large egg whites
- ¾ cup granulated sugar
- 2 teaspoons Limoncello liqueur
- 1-2 drops of yellow food coloring gel (optional)
Lemon Cream:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 ½ cups powdered sugar
- 2 tablespoons Limoncello liqueur
- ½ teaspoon vanilla extract
- A pinch of salt, to taste
- 1 tbsp for macaroons of Limoncello Custard
METHOD:
Prepare the baking sheets:
Line two baking sheets with silicone baking mats or baking paper. Silicone mats tend to give better results.
Sift the dry ingredients:
Sift together the powdered sugar and almond flour, then set aside.
Prepare the meringue:
In an immersion blender with the whisk attachment (or with a hand mixer in a large bowl), beat the egg whites until frothy.
Gradually add the granulated sugar, continuing to whip until stiff peaks form.
Add the dry ingredients:
Gently incorporate the sifted powdered sugar and almond flour into the meringue in two stages.
Add the limoncello and yellow food coloring, then continue mixing.
To check if the batter is ready, do the “eight” test: if you can draw an “8” with the batter without it breaking, it means it is ready to be baked.
Prepare the Macarons:
Transfer the batter to a pastry bag with a round tip.
Spread small circles (about 1.75 inches wide) on the prepared baking sheets, leaving a space between each one.
Tap the pans firmly against the counter to release air bubbles.
Dry the macarons:
Let the macarons rest at room temperature for 30 minutes to 1 hour, depending on humidity.
They are ready for baking when the surface is dry to the touch.
Bake:
Preheat oven to 300°F while macarons are drying.
Bake for 16 minutes, rotating the pans halfway through baking.
Allow the macarons to cool completely on the baking sheets.
Prepare the frosting:
Using an immersion blender with the paddle attachment (or a hand mixer), beat together the butter and cream cheese until light and fluffy (about 3-5 minutes).
Add the powdered sugar, limoncello, vanilla, and a pinch of salt.
Scrape down the sides of the bowl if necessary to ensure even mixing.
Firming (optional):
If the cream is too soft, refrigerate for a short time before filling the macarons.
Assembling the macarons:
Fill pastry bags:
Transfer the cream to a pastry bag and the limoncello cream to a separate bag.
Assemble:
Once the macarons have completely cooled, spread a ring of cream on one macaron, then spread about 1 tablespoon of limoncello cream in the center.
Gently set another macaron on top. Repeat for all macarons.
Cool:
For optimal texture and flavor, store the assembled macarons in the refrigerator overnight before serving.
Limoncello Macaroons Recipe
Ingredients
INGREDIENTS:
- 2 cups powdered sugar
- 1 ⅔ cup almond flour
- 5 large egg whites
- ¾ cup granulated sugar
- 2 teaspoons Limoncello liqueur
- 1-2 drops of yellow food coloring gel optional
Lemon Cream:
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 2 ½ cups powdered sugar
- 2 tablespoons Limoncello liqueur
- ½ teaspoon vanilla extract
- A pinch of salt to taste
- 1 tbsp for macaroons of Limoncello Custard
Instructions
METHOD:
Prepare the baking sheets:
- Line two baking sheets with silicone baking mats or baking paper. Silicone mats tend to give better results.
Sift the dry ingredients:
- Sift together the powdered sugar and almond flour, then set aside.
Prepare the meringue:
- In an immersion blender with the whisk attachment (or with a hand mixer in a large bowl), beat the egg whites until frothy.
- Gradually add the granulated sugar, continuing to whip until stiff peaks form.
Add the dry ingredients:
- Gently incorporate the sifted powdered sugar and almond flour into the meringue in two stages.
- Add the limoncello and yellow food coloring, then continue mixing.
- To check if the batter is ready, do the “eight” test: if you can draw an “8” with the batter without it breaking, it means it is ready to be baked.
Prepare the Macarons:
- Transfer the batter to a pastry bag with a round tip.
- Spread small circles (about 1.75 inches wide) on the prepared baking sheets, leaving a space between each one.
- Tap the pans firmly against the counter to release air bubbles.
Dry the macarons:
- Let the macarons rest at room temperature for 30 minutes to 1 hour, depending on humidity.
- They are ready for baking when the surface is dry to the touch.
Bake:
- Preheat oven to 300°F while macarons are drying.
- Bake for 16 minutes, rotating the pans halfway through baking.
- Allow the macarons to cool completely on the baking sheets.
Prepare the frosting:
- Using an immersion blender with the paddle attachment (or a hand mixer), beat together the butter and cream cheese until light and fluffy (about 3-5 minutes).
- Add the powdered sugar, limoncello, vanilla, and a pinch of salt.
- Scrape down the sides of the bowl if necessary to ensure even mixing.
Firming (optional):
- If the cream is too soft, refrigerate for a short time before filling the macarons.
- Assembling the macarons:
- Fill pastry bags:
- Transfer the cream to a pastry bag and the limoncello cream to a separate bag.
Assemble:
- Once the macarons have completely cooled, spread a ring of cream on one macaron, then spread about 1 tablespoon of limoncello cream in the center.
- Gently set another macaron on top. Repeat for all macarons.
Cool:
- For optimal texture and flavor, store the assembled macarons in the refrigerator overnight before serving.
