A new recipe of macaroni, full of pep just to bring the sun and summer (it's time ^^) !! I chose to twist the traditional lemon curd garnish with Limoncello and Limonverde de Sorrentini. This gives it an extra touch and gives it an even more fragrant garnish. Sour macaroni lovers, they can go there with their eyes closed!
I do not forget my good resolution to offer you a little crazy step by step macaroni in the genre of my tennis macaroni or my Hello Kitty macaroni, I have many ideas and I will take advantage of the summer to offer you all this quickly!
Preparation time: 30minutes
Cooking time: twentyminutes
Total time: onetime10minutes
Type of plate: dessert
food coloringyellow and green
For the garnish
30mlLimoncelloSorrentini (or Limonverde)
Place the lemon juice, zest, sugar and eggs in a saucepan and heat over low heat, stirring constantly until the mixture thickens.
Remove from heat and add the diced butter and Limoncello. Mix and pour into a jar. Place in the refrigerator for at least 1 hour.
Preheat your oven to 120 ° C. Sift the icing sugar and almond powder.
Beat egg whites until stiff with icing sugar, then add food coloring. Gently add the powdered almond / icing sugar mixture to the Maryse and then pour the dough into a pocket with a smooth 8 mm receptacle
Poach in small domes of about 3/4 cm staggered on a sheet of parchment paper.
Leave in crust for about twenty minutes and then bake for about 20 minutes. Remove from oven and let cool before gently peeling.
Paste the macarons in pairs with the filling and let them stand for approximately 24 hours in the refrigerator before trying them.
For two-color macaroni, make a second batch with the same amounts, changing the dye. The Limoncello garnish will remain for 2 to 3 weeks in the refrigerator.
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