California Walnut Meringues With Limoncello Buttercream

• 1 18 ounces walnuts
• 1 34 ounces icing sugar
• 1 egg white, room temperature
• 1 teaspoon meringue powder
• 2 tablespoons sugar
• 1 pinch salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons green food coloring (optional)
• 14 cup coconut oil
• 12 cup icing sugar
• 2 tablespoons limoncello
• 1 teaspoon lemon extract
• 1 lemon, zest of
• 1 dash yellow food coloring (optional)

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

walnuts, icing sugar, egg, meringue powder, sugar, salt, vanilla, green food coloring, coconut oil, icing sugar, limoncello, lemon, lemon, yellow food coloring

Taken from www.food.com/recipe/california-walnut-meringues-with-limoncello-buttercream-477154 (may not work)