Sunday, December 5, 2010

Meyer Lemons Macarons with Limoncello Buttercream

Meyer Lemons Macarons with Limoncello Buttercream

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 forever a while to unpack and organize everything for sure.  So, I’m going to keep my post short and sweet.  Of course, I’ll still spend time to write up and post my recipes!  ;)  That’s actually the best method to unwind a long “unpacking” day!

Meyer Lemons Macarons with Limoncello Buttercream

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

Meyer Lemons Macarons with Limoncello Buttercream:  
Printable Recipe
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.

Limoncello Buttercream:
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.

To Assemble:
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.


  1. Just when I thought it couldn't get more colorful or unique you top even yourself!!! These look amazing and I can't wait to try them. I love Limoncello and have never made this type of macaroon. Thanks Amy!

  2. @ Suzanne: Thanks for visiting my blog and leaving a comment. I'm sure you'll love these macarons! Please let me know how you like them after you try the recipe. :) I look forward to hearing from you again soon.

  3. These couldn't be any more bright and cheery! Your macarons are PERFECT!

  4. Wow! What a beautiful looking treat!
    What more can I say! Beautiful! xo

  5. @ Lorraine from A multi-dimensional life: Thank you. :) Make some for the holidays! They're very delicious as well.

  6. How wonderful! I just love lemon! Would love to try these!

    I'm hosting a Christmas Recipe party on Thursday (with prizes). Hope you can stop by!

  7. @ Jerri: Thank you. Yes, just checked out your blogs. Sweet and nice! ;)

  8. These are so cute! I have always wanted to try to make macaroons but I am afraid of them! And I also have a bottle of limoncello that I am stuck with. I found your blog through Lisa's (above) and so glad I did!

  9. @ Lisa: Thank you for visiting my blog and let me know about the giveaway. Just checked out your blog and is following yours now. :) Have a wonderful week!

  10. @ Angie from cocinadiary: Don't be afraid of making macarons, they are really not hard to make as long as you follow the details on the recipe. LOL...I can't imagine the word "stuck" would be in the same sentence with limoncello! :P I love them in macarons and on the rocks, too. So a bottle can go fast!

  11. I just emailed this recipe to a friend..hope you don't mind...they look so yummy!

  12. @ Pam: I don't mind you share my recipe with your friends at all. That's one of the main reason why I started this blog. Which is to share my recipes and experiences with everyone. You can give your friends the link to my blog as well so they can check on other recipes as well. I have another macaron recipe from previous blog post if that's what your friend is interested in.

  13. Oh these look divine!
    After watching masterchef my daughter wants me to build her a Macaron Tower!!! Eeek
    I do have about 5 bottles of Limoncello though (don't ask)
    Thanks for sharing.

    Would love you to link it up to my premier Food Fight Link party!
    Happy Holidays

  14. @ Mari: Thanks for visiting my blog and invite to link up at yours. Just visited your blog and it's lovely! :) Happy Holiday to you too!

  15. These look wonderful - I would love it if you linked them in my Cookie Exchange!

    Party and Entertaining Inspiration

  16. Beautiful, perfect macarons! Love the flavor!

  17. Yum! Your macarons sound and look beautiful!
    I really love lemon.
    So many recipes to try, so little time!

  18. Wow these are GORGEOUS! They look scrumptious too :)

  19. Hi Amy,

    If I want to add yellow food color, can I add it when I start mixing the egg whites and the almond flour/powder sugar? Thanks.

    1. If you want to add food coloring, make sure to use the powder one (and not liquid) and add them with your almond flour and powdered sugar mixture. :)


  20. How wonderful! I just love lemon! Would love to try these!

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