{"id":1147,"date":"2009-02-25T11:55:12","date_gmt":"2009-02-25T11:55:12","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=1147"},"modified":"2012-09-24T10:03:26","modified_gmt":"2012-09-24T08:03:26","slug":"lemon-french-macarons-with-limoncello-white-chocolate-ganache-recipe","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/02\/25\/lemon-french-macarons-with-limoncello-white-chocolate-ganache-recipe\/","title":{"rendered":"Lemon French Macarons with Limoncello White Chocolate Ganache Recipe"},"content":{"rendered":"<p>I love lemons. In California I had a lemon tree in my backyard and loved it. And though now everyone is talking about <strong>meyer lemons<\/strong> <a href=\"http:\/\/foodblogsearch.com\/food-blog-search-results.php?cx=003084314295129404805%3A72ozi9a0fjk&amp;q=meyer+lemon&amp;sa.x=0&amp;sa.y=0&amp;sa=Search+Food+Blogs&amp;cof=FORID%3A11#1012\">all over the food blogosphere<\/a>, I thought it the best time to share some <strong>lovely lemon macarons<\/strong> made with some of the best lemons Italy has to offer from the Amalfi coast and the Bay of Naples, filled with a<strong> naughty limoncello liqueur ganache!<\/strong><\/p>\n<p>You may remember my experiment with <a href=\"..\/2007\/10\/23\/basilcello-basil-liquor-recipe\/\">Basilcello, Basil Liqueur-Liquor<\/a> which was a delicious alternative to the most popular version of the fruity digestive, <a href=\"http:\/\/en.wikipedia.org\/wiki\/Limoncello\"><strong>limoncello<\/strong><\/a>. Though I have several bottles of limoncello at home, and my favorite <strong><em>crema di limoncello<\/em><\/strong>, the creamy lemon liquor, this time I used a bottle of limoncello given to us by a friend from <a href=\"http:\/\/en.wikipedia.org\/wiki\/Procida\"><strong>Procida<\/strong><\/a>, an island off the coast of Naples.<\/p>\n<p>You may have heard of Procida if you&#8217;ve ever seen the Italian film <em>Il Postino<\/em>, and parts of <em>The Talented Mr. Ripley<\/em>. This limoncello was made by my friend&#8217;s mother, and some of the best I&#8217;d ever tasted. I wanted to use the very last of it to share it something with several people, in the form of <strong>lovely lemony macarons<\/strong>!<\/p>\n<p>If you want to <strong>make your own limoncello<\/strong>, here are some links to get you started:<\/p>\n<ul>\n<li><a href=\"http:\/\/lucullian.blogspot.com\/2006\/01\/limoncello.html\">Limoncello Recipe<\/a> and <a href=\"http:\/\/lucullian.blogspot.com\/2007\/03\/crema-di-limoncello.html\">Crema di Limoncello<\/a> from <strong>Lucullian Delights<\/strong><\/li>\n<li><a href=\"http:\/\/bleedingespresso.com\/2008\/03\/familiar-eyes-plus-limoncello-recipe-by-guest-blogger-susan-filson.html\">Limoncello Recipe<\/a> from <strong>Bleeding Espresso<\/strong><\/li>\n<li><a href=\"http:\/\/erincooks.com\/2008\/04\/05\/the-limoncello-trilogy-part-1\/\">Limoncello Recipe<\/a> from <strong>Erin Cooks<\/strong><\/li>\n<li><a href=\"http:\/\/vanillagarlic.blogspot.com\/2007\/05\/crema-de-limoncello-aka-best-hooch-ever.html\">Crema di Limoncello Recipe<\/a> from <strong>Vanilla Garlic<\/strong><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a title=\"Lemon French Macarons with Limoncello White Chocolate Ganache Recipe by MsAdventuresinItaly, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/3306178126\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3365\/3306178126_27dbacda70.jpg?resize=500%2C333\" alt=\"Lemon French Macarons with Limoncello White Chocolate Ganache Recipe\" width=\"500\" height=\"333\" \/><\/a><\/p>\n<h3>Lemon French Macarons<\/h3>\n<p><em>Note: Macarons take a little planning ahead to age the egg whites and this recipe requires a day ahead to dry out the lemon zest. <\/em><\/p>\n<p>100 g whole skinned almonds (or almond flour)<br \/>\n100-110g. egg whites (I suggest weighing above using a # of eggs, but about 3 eggs\u2019 whites), aged 2-3 days at room temperature<br \/>\n200g. powdered sugar<br \/>\n4-5 T. white sugar<br \/>\nFood coloring (as desired)<br \/>\nZest of 1 lemon<\/p>\n<ol>\n<li>Zest the entire lemon, making sure to avoid grating up the white part (pith) of the lemon and leave it to dry overnight.<\/li>\n<li>Remove any almond skins and grind the almonds as finely as possible together with the dried lemon zest. In a small container\/bowl, whisk the powdered sugar together with the almonds to blend well and break up lumps. If you have a large food processor, you can pulse them together a few times.<\/li>\n<li>In another, large mixing bowl, begin to (electronically) whisk the egg whites. After they start foaming, add the granulated sugar one tablespoon at a time and continue whipping until it gets thick and \u201clike magma.\u201d<\/li>\n<li>Fold the dry mix carefully (and slowly) into the meringue &#8211; I use a spatula &#8211; and add the food coloring, if desired, until fully mixed.<\/li>\n<li>Fill your piping bag and pipe the macarons out onto a baking sheet lined with regular parchment paper. Leave them to set for 30 &#8211; 60 minutes to form a skin.<\/li>\n<li>Preheat the oven to 150\u00b0 C \/ 300F. Cook macarons 8-10 minutes, keeping a careful eye on them. After taking out of the oven, let cool completely before filling them.<\/li>\n<li>I recommend filling the macarons immediately before eating, or the same day. Store unused macaron halves in an airtight container and they will be good for several days.<\/li>\n<li>Put a dollop of the limoncello ganache on one half of the macaron before placing the other half on top.<\/li>\n<\/ol>\n<p>Limoncello White Chocolate Ganache<\/p>\n<p>100g white chocolate, chunked<br \/>\n1\/4 cup (about 50ml) of limoncello liqueur<\/p>\n<ol>\n<li>Heat the limoncello on medium heat, until it starts to simmer. Cook a bit of the liquid off, and remove from heat. Add the white chocolate chunks to the mixture, stirring until smooth. If it doesn&#8217;t melt, heat it for a few seconds on the burner and then remove again.<\/li>\n<li>If the mixture is too solid, add more limoncello and taste it (often!). Let the mixture cool completely before trying to fill the macarons. If it stays too liquid, set it in the fridge for 30 minutes.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a title=\"Lemon French Macarons resting by MsAdventuresinItaly, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/msadventuresinitaly\/3306177954\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3464\/3306177954_440f78b8b7.jpg?resize=500%2C333\" alt=\"Lemon French Macarons resting\" width=\"500\" height=\"333\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love lemons. In California I had a lemon tree in my backyard and loved it. And though now everyone is talking about meyer lemons all over the food blogosphere, I thought it the best time to share some lovely lemon macarons made with some of the best lemons Italy has to offer from the&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/02\/25\/lemon-french-macarons-with-limoncello-white-chocolate-ganache-recipe\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[113,106,3,2,11],"tags":[],"class_list":{"0":"post-1147","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-campania","7":"category-dessert","8":"category-food","9":"category-italy","10":"category-recipe","11":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-iv","jetpack-related-posts":[{"id":405,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/10\/23\/basilcello-basil-liquor-recipe\/","url_meta":{"origin":1147,"position":0},"title":"Basilcello, Basil Liqueur-Liquor Recipe","author":"Sara, Ms. Adventures in Italy","date":"October 23, 2007","format":false,"excerpt":"Also known as Liquore al Basilico, this herb-infused alcohol (liquor or liqueur, as you prefer) is very similar to its more popular cousin, Limoncello. The basic steps and method are the same for making it. I made limoncello and crema di limoncello once when I was living in California. I\u2026","rel":"","context":"In &quot;Dessert&quot;","block_context":{"text":"Dessert","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/dessert\/"},"img":{"alt_text":"Homemade Basilcello, Basil Liquor","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2045\/1684626859_f77dce438c.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":949,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/01\/12\/dark-mint-chocolate-french-macarons-recipe\/","url_meta":{"origin":1147,"position":1},"title":"Dark Mint Chocolate French Macarons Recipe","author":"Sara, Ms. Adventures in Italy","date":"January 12, 2009","format":false,"excerpt":"I promised you a recipe for the Dark Mint Chocolate French Macarons that I made for the The Best Holiday Cookie Swap Ever. If you're going to make these, I would recommend making them the day before or the morning of your event so that you have time to do\u2026","rel":"","context":"In &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/food\/chocolate\/"},"img":{"alt_text":"Dark Mint Chocolate Ganache French Macarons","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3091\/3189170348_031fb6f581.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4780,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2013\/04\/17\/lemon-almond-cake-recipe\/","url_meta":{"origin":1147,"position":2},"title":"Lemon Almond Cake (Gluten Free) Recipe and Making a Recipe your Own","author":"Sara, Ms. Adventures in Italy","date":"April 17, 2013","format":false,"excerpt":"Do you feel confident enough to create a recipe from scratch? That was one of the reasons I bought Michael Ruhlman's \"Ratio: The Simple Codes Behind the Craft of Everday Cooking\" so I could feel more confident dissecting a recipe and making it my own without messing up the right\u2026","rel":"","context":"In &quot;Dessert&quot;","block_context":{"text":"Dessert","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/dessert\/"},"img":{"alt_text":"Michael Ruhlman Ratio","src":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2013\/04\/51JIkVVObaL._BO2204203200_PIsitb-sticker-arrow-clickTopRight35-76_SX285_SY380_CR00285380_SH20_OU01_.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2155,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2010\/12\/13\/cookie-recipes-how-to-host-a-cookie-swap-exchange\/","url_meta":{"origin":1147,"position":3},"title":"Cookie Recipes &#038; How to Host a Cookie Swap Exchange","author":"Sara, Ms. Adventures in Italy","date":"December 13, 2010","format":false,"excerpt":"It's the holiday season, so many of you are baking furiously, taking dozens of cookies into the office or to parties, and stockpiling your freezer with cookies! Read on for tips on hosting your own cookie swap party, cookie cookbooks I like, and cookie recipe ideas from this blog and\u2026","rel":"","context":"In &quot;Dessert&quot;","block_context":{"text":"Dessert","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/dessert\/"},"img":{"alt_text":"Cookies on the Table for Holiday Cookie Swap","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3233\/3094335275_868d7d335b.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6477,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2017\/06\/13\/a-summer-bucket-list-and-a-whole-30-summer-salad\/","url_meta":{"origin":1147,"position":4},"title":"A Summer Bucket List, and a Whole 30 Summer Salad","author":"Sara, Ms. Adventures in Italy","date":"June 13, 2017","format":false,"excerpt":"Yeah, Summer! Want to be pen pals? I'm bringing back snail mail! I'd love to hear from you - a picture, post card, thought, question, photo, design, whatever you like! Send it my way and I'll send something back. https:\/\/www.instagram.com\/p\/BUxE1dLg6v2\/?taken-by=rossosara Sara Rosso P.O. Box 1058 Santa Clara, CA. 95052 Also,\u2026","rel":"","context":"In &quot;Entree&quot;","block_context":{"text":"Entree","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/entree\/"},"img":{"alt_text":"Summer Fresh Salad, Ms. Adventures in Italy, by Sara Rosso","src":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/06\/SummerFreshSalad.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/06\/SummerFreshSalad.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/06\/SummerFreshSalad.jpg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/06\/SummerFreshSalad.jpg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2017\/06\/SummerFreshSalad.jpg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":419,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/15\/zeppole-strufoli-my-fried-ricotta-balls\/","url_meta":{"origin":1147,"position":5},"title":"Zeppole, Strufoli&#8230;Now &#8211; My Sweet, Fried Balls of Ricotta","author":"Sara, Ms. Adventures in Italy","date":"November 15, 2007","format":false,"excerpt":"If you've eaten a sweet, fried ball of something in Italy, chances are you've eaten zeppole, strufoli or what are sometimes referred to as \"Italian doughnuts.\" What I'm about to show you are not zeppole or strufoli. They're way better. And in my twisted little cooking world, these are healthier\u2026","rel":"","context":"In &quot;Dessert&quot;","block_context":{"text":"Dessert","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/dessert\/"},"img":{"alt_text":"Palline di ricotta, Sweet, fried balls of ricotta","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2119\/2029971679_b15f92cd6a.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/1147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=1147"}],"version-history":[{"count":12,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/1147\/revisions"}],"predecessor-version":[{"id":1164,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/1147\/revisions\/1164"}],"wp:attachment":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=1147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=1147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=1147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}