California Walnut Meringues with Limoncello Buttercream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.13 oz walnuts1.72 oz icing sugar1 egg white, room temperature1 tsp meringue powder2 tbsp sugarpinch salt1 tsp pure vanilla extract2 tsp green colouring (optional)Filling:1/4 cup coconut oil1/2 cup icing sugar2 tbsp Limoncello liqueur1 tsp lemon extractzest of 1 lemondash yellow colour (optional)
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. 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 350°F.
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.
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 350°F.
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.
Nutritional Info 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
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