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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of California Walnut Meringues with Limoncello Buttercream calories by ingredient
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California Walnut Meringues with Limoncello Buttercream

Submitted by: JO_JO_BA

Introduction

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. 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.
Number of Servings: 8

Ingredients

    1.13 oz walnuts
    1.72 oz icing sugar
    1 egg white, room temperature
    1 tsp meringue powder
    2 tbsp sugar
    pinch salt
    1 tsp pure vanilla extract
    2 tsp green colouring (optional)
    Filling:
    1/4 cup coconut oil
    1/2 cup icing sugar
    2 tbsp Limoncello liqueur
    1 tsp lemon extract
    zest of 1 lemon
    dash yellow colour (optional)

Directions

Preheat oven to 375F. 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. 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.
Place in the oven and immediately reduce the oven temperature to 350F.
Bake 10-12 minutes and cool completely on the sheets.
For 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.

Serving Size: Makes 8 Meringue sandwiches (2 cookies + 1/2 tbsp filling)

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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