These spring-inspired macarons promise to delight any sweet tooth and will quickly become a melt-in-your-mouth favourite. The walnut crumbs add a wholesome depth to these light and flavourful treats.
Walnut Macarons With Limoncello Buttercream
250 ml (1 cup) icing sugar, divided
175 ml (3/4 cup) walnut crumbs
2 large egg whites, room temperature
125 ml (1/2 cup) butter, softened
250 ml (1 cup) icing sugar
45 to 60 ml (3 to 4 tbsp) limoncello
Zest of 1 lemon
Macarons: Heat oven to 190 C (375 F).
In a food processor, pulse together 175 ml (3/4 cup) of the icing sugar and walnut crumbs. Set aside.
With a stand mixer on medium speed, whisk egg whites until foamy. Reduce speed to low while adding remaining 50 ml (1/4 cup) icing sugar, then increase speed to high and whisk until stiff peaks form, about 8 minutes.
Sift walnut mixture over egg whites and gently fold until mixture is smooth and shiny.
If desired, for a variation of colours, divide batter among three bowls and fold in 1 to 2 drops of food colouring into each bowl before piping and baking.
Transfer mixture to a pastry bag fitted with a 1-cm (1/2-inch) plain round tip, and pipe 2-cm (3/4-inch) rounds 2.5 cm (1 inch) apart on a parchment paper-lined baking sheet. To flatten any peaks, dip your finger in water and gently press down on macarons.
Tap bottom of each baking sheet to release any trapped air bubbles in the macarons. Let stand at room temperature for 15 minutes before baking.
Place one baking sheet in the oven at a time and reduce temperature to 160 C (325 F). Bake for 12 to 15 minutes. After each batch, increase oven temperature to 190 C (375 F) for 5 minutes, then reduce back to 160 C (325 F) for the next batch. Continue until all macarons are baked. Let cool before removing from parchment.
Buttercream: In a stand mixer, combine butter, sugar, limoncello and lemon zest and whip on medium-high speed until light and fluffy, about 10 minutes. Sandwich 2 similar sized macarons around 5 ml (1 tsp) of filling.
Serve immediately or stack macarons between layers of parchment in an airtight container and freeze for up to 3 months.
Makes about 25 sandwiches (50 halves).
Nutrition information per serving (1 sandwich filling): 96 calories; 1 g protein; 6 g fat (3 g saturated fat); 9 g carbohydrate; 10 mg cholesterol; 31 mg sodium.
Source: California Walnuts, walnutinfo.com.
Note to readers: This is a corrected recipe. It adds that the macarons should be baked for 12 to 15 minutes.