Limoncello Buttercream Recipes

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.

CREAMY LIMONCELLO

Steps:

• Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
• Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.

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.