Macarons au Limoncello & Limonverde


For the shells

  • 140 g (0,30 lbs) icing sugar
  • 80 g (0,17 lbs) ground almonds
  • 70 g (0,154 lbs) egg white
  • 20 g (0,044 lbs) caster sugar
  • yellow and green food coloring

For garnish

  • 100 ml fresh lemon juice
  • 2 lemon zest
  • 60 g (0,132 lbs) soft butter
  • 225 g (0,49 lbs) caster sugar
  • 2 egg
  • 30 ml limoncello Sorrentini (or Limonverde)


The garnish

Put the lemon juice, zest, sugar and eggs in a saucepan and heat over low heat, stirring constantly until the mixture thickens.

Off the heat, add the diced butter and the Limoncello. Mix and pour into a jar. Place in the fridge for at least 1 hour.

The shells

Preheat your oven to 120°C-249 . Sift the icing sugar and almond powder.

Whip the egg whites stiff with the caster sugar, then add the food coloring. Gently fold in the almond powder/icing sugar mixture with the Maryse then pour the dough into a pocket fitted with a smooth 8 mm nozzle.

Pipe in small domes of about 3/4 cm in staggered rows on a sheet of parchment paper.

Leave to crust for about 20 minutes then bake for about 20 minutes. Remove from oven, allow to cool before gently peeling off.

Glue the macaroons two by two with the filling then leave to rest for about 24 hours in the refrigerator before tasting.

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