Limoncello Buttercream Food

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO BUTTERCREAM

Steps:

• Cream together coconut oil, icing sugar, Limoncello, extract, and lemon zest until creamy.
• Chill at least 1 hour before using.

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.

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.