California Walnut Meringues With Limoncello Buttercream Food

CALIFORNIA WALNUT MERINGUES WITH LIMONCELLO BUTTERCREAM

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment (do not grease or use silicone).
• Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. Set aside.
• In a very clean bowl with electric beaters, beat the egg white, meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes).
• Beat in the vanilla and colouring until well blended.
• Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
• Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment.
• Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes.
• Place in the oven and immediately reduce the oven temperature to 350°F
• Bake 10-12 minutes and cool completely on the sheets.
• For filling:.
• Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy.
• Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.

EASY MERINGUE BUTTERCREAM

Steps:

• One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
• Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
• Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.