California Walnut Meringues With Limoncello Buttercream

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• 1 1/8 ounces walnuts
• 1 3/4 ounces icing sugar
• 1 egg , room temperature
• 1 teaspoon meringue powder
• 2 tablespoons sugar
• 1 pinch salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons green food coloring (optional)
• 1/4 cup coconut oil
• 1/2 cup icing sugar
• 2 tablespoons limoncello
• 1 teaspoon lemon extract
• 1 lemon, zest of
• 1 dash yellow food coloring (optional)

Recipe

• 1 preheat oven to 375°f line a baking sheet with parchment (do not grease or use silicone).
• 2 pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. set aside.
• 3 in a very clean bowl with electric beaters, beat the egg , meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes).
• 4 beat in the vanilla and colouring until well blended.
• 5 gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
• 6 transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment.
• 7 tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes.
• 8 place in the oven and immediately reduce the oven temperature to 350°f
• 9 bake 10-12 minutes and cool completely on the sheets.
• 10 for filling:.
• 11 cream together coconut oil, icing sugar, limoncello, extract, lemon zest and colouring until creamy.
• 12 chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.