Finally, we’ve moved in to the new house! I still couldn’t believe we’ve more than 80 cartons of stuffs! Please don’t ask me what is inside these cartons. I have no idea... even though I was the one who packed 90% of them. It took the moving company more than 12 hours to move everything from the old house to the new house! It’ll take me
After the huge Thanksgiving feast, I craved for something more refreshing. I thought of these Meyer Lemons Macarons with Limoncello Buttercream! Not only they are refreshing and delicious, they are also addictive, dangerously addictive! They are lemony, creamy, crunchy, chewy, rich, silky, and smooth all in one bite. Did I mention they are addictive?! Oh my, maybe my body is telling me I need some alcohol in the system! If you’re not into limoncello, you can totally opt it out from the recipe. I’ve made both versions and the kids’ friendly one is just as good.
Meyer Lemons Macarons with Limoncello Buttercream:
Makes about 30-35 filled macarons
For the shells:
90 gram egg whites (around 3 eggs) (I like to use 2-3 day old egg whites)*
25 gram granulated sugar
200 gram powdered sugar
110 gram almonds
2 teaspoons of finely grated Meyer Lemon Zest
1/2 Teaspoon Vanilla Extract
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla extract until well combined.
Process the almonds and powdered sugar in a food processor until the almonds are fine. It will break the powdered sugar lumps and combine your nuts with it evenly. Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process shouldn't be more than 50 strokes.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with parchment paper. Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1 Meyer Lemon
2 tablespoons Limoncello
Juice of 1/2 a Meyer Lemon
Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, limoncello and lemon juice, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Taste for acidity, add more lemon juice if desired. If not using right away, refrigerate for up to a week or freeze for up to 1 month.
Put the limoncello buttercream in a piping bag and fill the macaron shell. Top with another shell to finish.
*Tips: To age the egg whites, simply place them in a covered container and store in refrigerator for 2-3 days, or uncover at room temperature overnight.