Limoncello macaroons are a type of macaroon that is flavored with limoncello, a liqueur made from lemons. The limoncello macaroon is a light and fluffy dessert that is perfect for a summer party.
Limoncello macaroons recipe is an Italian-style almond cookie recipe that’s crisp on the outside and chewy on the inside. This sweet treat is so simple to make, yet so special.
Limoncello Macaroons Recipe
The original recipe of limoncello macaroons is an almond paste base enhanced with Grand Marnier as a flavor accent. But I can imagine taking these cookies in many different directions. This time around I went the lemon route, but if you can imagine an ingredient pairing well with sweet almonds, you might try it here. I used two tubes of Odense almond paste here, but be interested if any of you know of a good, pure almond paste make from organic almonds. Also, be sure to buy almond paste, not marzipan.
Ingredients
- 1 large egg white
14 oz / 400g almond paste - ½ cup / 2 oz / 55g confectioners' sugar, sifted, plus quite a bit more for surface and coating
- ¼ teaspoon pure almond extract
scant 2 teaspoons freshly grated lemon zest
1 tablespoon limoncello
scant ½ teaspoon fine grain sea salt.
Directions
- Line two baking sheets with parchment paper and set aside. Beat the egg white, the almond paste, confectioners' sugar, and almond extract together either by hand or with an electric mixer, until creamy, about 2 minutes.
- Add the zest, limoncello, and salt and beat until combined, another 30 seconds.
- Coat a clean/dry surface with a generous handful of sifted confectioners' sugar then turn the dough out onto it. Shape and roll out the dough into two ¾-inch thick logs, roughly 18 inches long. Cut each log into 24 equal pieces (see photo). Make sure each piece is entirely coated in sugar, tapping to remove excess.
- Transfer to prepared baking sheets. They don't spread much so you can crowd them a bit more than you might with other cookies. Let stand for 30 minutes.
- Preheat oven to 350F / 180C degrees. Use three fingers to gently pinch each piece of dough to form an irregular pyramid shape of you like, or you can leave them pillow shaped. Bake until pale golden, about 15 minutes. Alternatively, I also like them deeply golden, it's a matter of personal preference really, but baking for a few extra minutes will achieve this. Transfer the cookies from baking sheets to wire racks, and let cool completely. These cookies keep well in an air-tight container for a few days.
Makes 4 dozen bite-sized cookies.
These cookies are a riff on the Pinched Orange Macaroons by Patrick Lemble (executive pastry chef at the Four Seasons restaurant, New York City) highlighted in the December 2009 issue of Martha Stewart Living.
Prep time: 45 min - Cook time: 15 min
Limoncello Macaroons recipe
Ingredients
- 1 large egg white
- 14 oz / 400g almond paste
- ½ cup / 2 oz / 55g confectioners' sugar sifted, plus quite a bit more for surface and coating
- ¼ teaspoon pure almond extract
- scant 2 teaspoons freshly grated lemon zest
- 1 tablespoon limoncello
- scant ½ teaspoon fine grain sea salt
Instructions
- Line two baking sheets with parchment paper and set aside. Beat the egg white, the almond paste, confectioners' sugar, and almond extract together either by hand or with an electric mixer, until creamy, about 2 minutes.
- Add the zest, limoncello, and salt and beat until combined, another 30 seconds.
- Coat a clean/dry surface with a generous handful of sifted confectioners' sugar then turn the dough out onto it. Shape and roll out the dough into two ¾-inch thick logs, roughly 18 inches long. Cut each log into 24 equal pieces (see photo). Make sure each piece is entirely coated in sugar, tapping to remove excess.
- Transfer to prepared baking sheets. They don't spread much so you can crowd them a bit more than you might with other cookies. Let stand for 30 minutes.
- Preheat oven to 350F / 180C degrees. Use three fingers to gently pinch each piece of dough to form an irregular pyramid shape of you like, or you can leave them pillow shaped. Bake until pale golden, about 15 minutes. Alternatively, I also like them deeply golden, it's a matter of personal preference really, but baking for a few extra minutes will achieve this. Transfer the cookies from baking sheets to wire racks, and let cool completely. These cookies keep well in an air-tight container for a few days.
These lemon macaroons make a perfect addition to the festive occasions. These cookies can also be stored for months in an airtight container.
Do you like these lemon macaroons? Share them with your friends and family!
Frequently Asked Questions
How long can macarons last?
Macarons have a rather long shelf life, lasting up to 7 weeks in the refrigerator and 7 days at room temperature. However, to prevent them from drying out when storing them at room temperature, it is usually preferable to put them in an airtight plastic container.
How do you add flavor to macarons?
Macaron Flavoring Techniques. You can utilise a virtually limitless variety of flavours in macarons. However, using dry flavourings, such as dried, ground lime, lemon, or orange zest, is the finest approach to flavour the shells. Additionally, any other nut can be used in place of half of the ground almonds.
Are macarons soft or chewy?
Normally, macarons are going to be just a bit chewy, but they shouldn't be incredibly chewy. When things are turning out this way, it's usually the result of a mistake with the baking process.
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