This recipe has been floating around the tumblrverse, and it is well worth it: limoncello macaroons.
Oh god aren’t they lovely? The crackles in the top, the light yellow glowing through? I am only a little bit ashamed to say that Andreas and I ate the whole batch in two days. The part of me that is not ashamed is the part that recognizes how hard they are to resist.
I’d seen the recipe and drooled over it and mentally filed it away. Then this weekend I went to the Italian Market for the first time in my life (I know, I know, bad Philadelphian), and when I saw cans of almond paste (NOT marzipan), I knew it was meant to be.
The hardest part of these is the stirring — almond paste is thick and sticky and I like to punish myself with hand-mixing — but the recipe is simple once you get past the first stage, and the flavors are few enough that each one really shines.
A word of caution: maybe it’s because of the alcohol? but I checked in on them a minute before the minimum recommended cook time, and the bottoms were BLACKENED. Just the bottoms. The cookie itself was still moist and light and delicious, but the bottoms were unsalvageably burnt. You can’t tell from the photograph, though; and we just ate them as if they were fruits with inedible rinds. We bit around them. I can’t imagine it’s not rectifiable, either if one were to just cook them for less time altogether, or for slightly more time at a slightly lower temperature.
Would be a GREAT gift or potluck offering.

This recipe has been floating around the tumblrverse, and it is well worth it: limoncello macaroons.

Oh god aren’t they lovely? The crackles in the top, the light yellow glowing through? I am only a little bit ashamed to say that Andreas and I ate the whole batch in two days. The part of me that is not ashamed is the part that recognizes how hard they are to resist.

I’d seen the recipe and drooled over it and mentally filed it away. Then this weekend I went to the Italian Market for the first time in my life (I know, I know, bad Philadelphian), and when I saw cans of almond paste (NOT marzipan), I knew it was meant to be.

The hardest part of these is the stirring — almond paste is thick and sticky and I like to punish myself with hand-mixing — but the recipe is simple once you get past the first stage, and the flavors are few enough that each one really shines.

A word of caution: maybe it’s because of the alcohol? but I checked in on them a minute before the minimum recommended cook time, and the bottoms were BLACKENED. Just the bottoms. The cookie itself was still moist and light and delicious, but the bottoms were unsalvageably burnt. You can’t tell from the photograph, though; and we just ate them as if they were fruits with inedible rinds. We bit around them. I can’t imagine it’s not rectifiable, either if one were to just cook them for less time altogether, or for slightly more time at a slightly lower temperature.

Would be a GREAT gift or potluck offering.

4 years ago | Tags: week thirty-six project forty-three end result food limoncello macaroons

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