Limoncello Macaroons

Limoncello Macaroons Recipe


I packed a number of things for last weekend's getaway to Mendocino. One pair of flip-flops, one book, a stack of magazines, a bottle of bubbles, ten rolls of film, three cameras, a tripod, and a bag of limoncello macaroons. I bookmarked these Pinched Orange Macaroons a while back, and when my sister gave me a bottle of limoncello (made from lemons in her yard), I decided to do a twist on Patrick Lemble's cookies using the homemade citrus liqueur and zest. I thought they'd be a nice little treat for the cabin. The cookies are made primarily from almond paste and they bake into golden-crusted, powder-coated, almond-citrus gems. A tad messy to make, but well worth it.

Limoncello Macaroon Recipe

Before we dive into the minutiae of macaroon cookie making, I thought I'd share a few photos. For those of you who have missed previous mentions of the cabin, it is waaay off the grid, and a bit rustic - in the very best way possible. I like to sit on the porch and do a whole lot of nothing. We played board games and cards, cracked jokes, and talked a lot about the mountain lion that has been spotted at the cabin over the past few months.

Limoncello Macaroon Recipe

The mountain lion seemed like an abstract concept to me. Abstract in the way that I know there are bears around when I go camping, but I don't really think about it much because they don't bother me. There's a difference here. This mountain lion has apparently killed a couple goats in the area. And then, there's that photo up above. Lori & Lisa's cousin rode down the driveway on his quad one afternoon to show us. He'd rigged a motion capture camera near his cabin, just up the road a bit, and apparently the camera captured that frame. It's hard to tell from my picture, but I assure you, that cat is large.

Limoncello Macaroon Recipe

So, for the most part we stuck around the cabin. Or traveled in a pack when we were out and about. On the food front, Lori made an amazing grilled eggplant, arugula, and mozzarella salad as part of our dinner Saturday night, and if she posts it or publishes it at some point, I'll be sure to link to it and give you all the heads up. Strong, garlicky, and good. She makes a mean panzanella as well.

Limoncello Macaroon Recipe

As far as the limoncello macaroons are concerned, let me say a few things. First off, they travel quite well. And while they seemed to be at their absolute peak roughly thirty minutes after baking, I placed the cooled cookies in a sealed plastic bag, and they were delicious for days. There wasn't as much textural difference between the outside crust and the super-moist middle after being bagged, but they were still 90% as good.

Limoncello Macaroon Recipe

They're also made from one of the simplest batters imaginable. I made one batch following Patrick's original technique, then took a shortcut with the second batch which you'll see reflected in my version of the recipe below. In short, I found I didn't really need to do an egg wash/powder. I found the dough was quite moist. I threw a good amount of powdered sugar down on the counter top and shaped the cookies from there. They had a nice powdered sugar coating without the extra step. If you find you're not getting enough of a powdered sugar coating before baking, give each ball of dough a light brushing of egg white and a quick roll in more powdered sugar.

 
 
 
 

Limoncello Macaroons

The original recipe is an almond paste base enhanced with Grand Marnier as a flavor accent. But I can imagine taking these cookies in many different directions. This time around I went the lemon route, but if you can imagine an ingredient pairing well with sweet almonds, you might try it here. I used two tubes of Odense almond paste here, but be interested if any of you know of a good, pure almond paste make from organic almonds. Also, be sure to buy almond paste, not marzipan.

1 large egg white
14 oz / 400g almond paste

1/2 cup / 2 oz / 55g confectioners' sugar, sifted, plus quite a bit more for surface and coating

1/4 teaspoon pure almond extract
scant 2 teaspoons freshly grated lemon zest
1 tablespoon limoncello
scant 1/2 teaspoon fine grain sea salt

Line two baking sheets with parchment paper and set aside. Beat the egg white, the almond paste, confectioners' sugar, and almond extract together either by hand or with an electric mixer, until creamy, about 2 minutes.

Add the zest, limoncello, and salt and beat until combined, another 30 seconds.

Coat a clean/dry surface with a generous handful of sifted confectioners' sugar then turn the dough out onto it. Shape and roll out the dough into two 3/4-inch thick logs, roughly 18 inches long. Cut each log into 24 equal pieces (see photo). Make sure each piece is entirely coated in sugar, tapping to remove excess.

Transfer to prepared baking sheets. They don't spread much so you can crowd them a bit more than you might with other cookies. Let stand for 30 minutes.

Preheat oven to 350F / 180C degrees. Use three fingers to gently pinch each piece of dough to form an irregular pyramid shape of you like, or you can leave them pillow shaped. Bake until pale golden, about 15 minutes. Alternatively, I also like them deeply golden, it's a matter of personal preference really, but baking for a few extra minutes will achieve this. Transfer the cookies from baking sheets to wire racks, and let cool completely. These cookies keep well in an air-tight container for a few days.

Makes 4 dozen bite-sized cookies.

These cookies are a riff on the Pinched Orange Macaroons by Patrick Lemble (executive pastry chef at the Four Seasons restaurant, New York City) highlighted in the December 2009 issue of Martha Stewart Living.

Prep time: 45 min - Cook time: 15 min

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Your Comments


Leah
September 2, 2010

beautiful pictures! the cookies look so good.

 

DessertForTwo
September 2, 2010

We're headed to Big Sur this weekend, and I was counting on you for picnic recipes. Thanks for delivering! :)

 

Jessica @ How Sweet
September 2, 2010

Those look dreamy... and so easy to make!

 

windycityvegan
September 2, 2010

Excellent! Just in time for the holiday weekend.

 

Katryn@RampantCuisine
September 2, 2010

Limoncello and macaroons!?!? Truly a match made in heaven. Is almond paste widely available? I don't know that I've seen it before...

HS: Hi Katryn, it's relatively easy to find in baking sections.

 

Arielle
September 2, 2010

These look lovely. Do you mean a sweetened almond paste? Here in Europe we have almond paste, almond butter, and marzipan. The paste is sweetened and specifically for baking. Unsweetened would just be ground almonds, aka almond butter.

HS: Hi Arielle, so yes, go for the paste. That's what you're after here.

 

Just came over to the computer to print out a recipe. Looks like now I've got *2 to print out:).

I made your tomato sauce the other day (I didn't have golden, but had purplish/golden heirlooms) and used it in a shrimp creole dish... The house smelled AMAZING, and the sauce was perfect- garlicky, fresh, and tasty. Thanks!

 

Prerna@IndianSimmer
September 2, 2010

Is it bad to admit that I've never tasted limoncello before let alone a homemade one? They sound divine though! Would love to give it a try because I'm also a big lover of macaroons.
Beautiful shots! I'm still drooling over both your recipe and photography. Do you use film?

HS: Hi Prerna, I primarily shot film here - 35mm & 120. Although I did take my DSLR out a number of times over the course of the weekend.

 

Gio
September 2, 2010

Hi I look at your blog vey often and now a wonderful recipe! I live in the South of Italy, the limoncello region...so now I must do it!
thanks
Gio

 

jodye @ 'scend food
September 2, 2010

These look wonderful. I'm a great fan of anything including both almond and lemon, especially dessert! Thank you for the great recipe!

 

A Teenage Gourmet
September 2, 2010

Are you sure those aren't gnocchi? ;)

 

Stephanie
September 2, 2010

These look absolutely incredible. I want to make them this minute! Is it possible to make my own almond paste or is it one of those things that definitely has to be purchased?

 

Nishta
September 2, 2010

yes, please. I love the lemon/almond combination, one of my all time favorite flavor pairings.

 

figandfennel
September 2, 2010

Those look AMAZING. I need to try them immediately!

 

Jamie Walker
September 2, 2010

I love Limoncello - reminds me of living in Italy... I need a remote cabin, a bottle of bubbly and some macaroons for this labor day weekend. I am dying for a retreat!

 

mj
September 2, 2010

Heidi! yum yum yum! Last time I went to Russian River I made greek lemon cookies. I am definitely going to be making these soon! Thanks.

 

Ana Sofia
September 2, 2010

I've had a bottle of limoncello forgotten in a cabinet since my last trip to Italy - I think it's time to break it and try this recipe. Thanks for the push!

 

Le Stoner Gourmand
September 2, 2010

I have all of these ingredients in home at this moment. Perhaps I will get to try this out over the weekend. They look delicious, thanks!

 

Chrissy
September 2, 2010

Yum! I am planning on making some homemade limoncello for holiday gifts - maybe I should include some of these tasty treats with the recipe? sounds so good!

does your friend ever rent out her cabin? i would love to find a great off the grid getaway in no. california to take trips to? thought I'd ask...

 

bethh
September 2, 2010

wow, those look amazing. I just got turned onto almond paste when I made David Lebovitz's almond cake (amazing!! btw). The almond paste has such a great taste and texture!

However I'm confused and wonder if you might offer a mini dissertation on macaroons. I thought macaroon, by definition, was those piles of egg-white cookies. I'm aware of macarons, as well, and this seems like a somewhat simplified version of those. Am I on the right track? Or are these just labels that don't really signify much? :)

 

Simply Life
September 2, 2010

Oh I love all these photos and the macaroons look delicious!

 

Joe @ Eden Kitchen
September 2, 2010

These look and sounds gorgeous. I'm not sure where to find almond paste down here. Do you think I could just sweeten some almond butter with sugar and use that?

 

kickpleat
September 2, 2010

That cabin is beautiful and now I've got a song by the Essex Green in my head called Mendocino! I made some limoncello a few years ago to give as gifts for xmas and I'm wishing I had some around to make these cookies. They look like the perfect little bites.

 

LisaM
September 2, 2010

*sigh* Mendocino is my favorite place and this recipe sounds scrumptious. Will have to try this recipe while I dream of the Mendo coast.

 

Laura @ Family Spice
September 2, 2010

I've got a bottle of lemoncello in the freezer and I can't wait to make these cookies!

 

keiko
September 2, 2010

Heidi, what a lovely weekend getaway (lucky you didn't come across the mountain lion but I'm curious) and the macaroons look fabulous! I still have some limoncello left that I made a couple of years ago so will give it a try, thank you!

Hi Keiko! Hope you've had a great summer.

 

Erin
September 2, 2010

These sound lovely and refreshing and perfect for this hot weather (and probably also for the dead of winter when citrus abounds). I like the addition of a pinch of sea salt to contrast with the sugar and acidity. And I love a cookie with no flour, too!

 

Beverlyjane
September 2, 2010

Oh My Heidi, Awesome trip, photos and cookies that I must make. Drooling just thinking about them. Would dearly love your friend's eggplant receipe or more eggplant recipes in general. I love it and hubby won't eat it, so I am hopeing one day to find one he will eat with me also. :-)

 

Ruth
September 2, 2010

What is lemoncello - and is there a recipe for it. Sounds good!

 

michele
September 2, 2010

what kind of camera do you use?? i love your photos....

HS: Thanks Michele, I took my Pentax, my DSLR, and a little 35mm Ricoh on this trip. I have a bit of a revolving cast of cameras in my life. This page needs some updating, but there's more info on my photo equipment here.

 

Ines
September 2, 2010

I make my own almond paste - equal parts ground blanched almonds and confectioner's sugar and some rose water or orange blossom water and put that into the food processor and you have beautiful, perfect almond paste... Not a lot of work and wonderful flavor!

 

Lucy
September 2, 2010

Beautiful light, Heidi. Craving summer light right now; the promise of days like those ahead has made my morning, thank you.

Bookmarking right now.

 

Karen
September 2, 2010

They look so scrumptious! Lemon and almond are such a great combo. They are even kosher and non-dairy.

 

Sneh Roy
September 2, 2010

These look divine and very tangy. The hue in the pictures is amazing!

 

Shannon
September 2, 2010

Thank you.

 

Suz of Santa Cruz, CA
September 2, 2010

Thanks, Heidi- Sounds wonderful - I, too, love anything almond and anything lemon. Together? Yum, yum. Ines, re: homemade almond paste - is your "equal parts" by weight? Or volume? Thanks for sharing.

 

tom @ tall clover farm
September 2, 2010

Heidi, I was worried. This guy with a sweet tooth the size of the Space Needle could not look at another soup, salad or pasta recipe. I needed some unapologetically sweet thing to revive my low blood sugar. This dear friend, is just the gold nugget that I was hoping for. Merci.

HS: Hope you like them Tom. And you're not alone in having a giant sweet tooth. I assure you ;)

 

David Teague
September 2, 2010

This sounds just scrumptious. I think thought that I will use orange zest and find the orange brandy with the strongest orange aroma to use instead of limoncello. I never see any one putting ORANGE in these things. " Give me ORANGE poppy seed, Orangecello Macaroons... to coin a phrase.

 

Katie
September 2, 2010

These look amazing can't wait to try them! And your pictures are beautiful!

 

The Healthy Apple
September 2, 2010

I'm making these right now for Labor Day Weekend! Thanks Heidi!!!!

 

Audrey
September 2, 2010

Heidi,

I make my own almond paste and you could certainly use organic almonds. It's easy, inexpensive, and freezes well.

 

lori
September 2, 2010

LOVE IT!

 

anniem
September 2, 2010

Heidi, PLEASE I want the recipe for the homemade limoncello. Cookies look good and I will try them - looks quite easy but I REALLY want the limoncello. Again thanks a lot for a great post

 

jaclyn@todayslady
September 2, 2010

These sound so great!!! I love lemon flavored desserts :)

Such a cute cabin too!! I would love to have a getaway place like that one day!!

 

Suzanne Kaplan
September 2, 2010

Oh, as always thank you, thank you. I love reading about your adventures, sharing food, recipes, life and lovely photographs....
Limoncello, brings me back to Italy! Ah, the food, the wine, the country, the people....

 

Linda
September 2, 2010

these look and sound yummy..I have some Limoncello from Italy but not sure where to buy the almond paste..any suggestions?

 

Adri
September 2, 2010

Oh, I have to try those. They look great. As always, Heidi, you are an inspiration.

 

Val Makrogiannis
September 2, 2010

Hi, I am so excited to make these. I don't have Limoncello but I have an lemon liquor made from organic lemons in Chile, purchased on a recent trip there. It's an all natural liquor. Should be good substitute.

Question, you mention recipe from your friend Lori, does she have a blog? Recipes sound so good!
Thanks

 

Alicia
September 2, 2010

Oh I always get excited when I find these in cafes but didn't have the foggiest how to search for a recipe for them. They look fab, can't wait to try them!

 

Betty
September 2, 2010

Hi Heidi. These sound great and can't wait to make these. Do you have a recipe to share for limoncello? Thanks for a beautiful post.

 

Amanda at Enchanted Fig
September 2, 2010

My God, these look heavenly! And the possibilities, kirsch, and Creme de Cassis come to mind. Thanks!

 

I love almond paste! My German nanny used to use it in the desserts she made for us. Need to make this, it'll take me back ;)

 

Dina Avila
September 2, 2010

It's so nice to see such an interesting variation on macaroons.
Love the idea of adding limoncello. The possibilities now seem endless!
Thanks for yet another wonderful recipe!

 

Samantha
September 2, 2010

Would it be possible to use a simple lemon extract instead of lemoncello? For personal reasons I can't use alcohol.
Please let me know...I absolutely love lemon recipes.

 

sunflowers8
September 2, 2010

Devono essere davvero buoni!

 

lorena
September 3, 2010

my English is not so good and I have to translate a little bit with a wordreference dictionary... but it's so good read your recipes. I try to make them tomorrow!
Thanks and congratulation. Lorena

 

Sally
September 3, 2010

The cabin looks so amazing!

I am thinking about booking a weekend in a similar place in Cornwall, except that it has no electricity! I think your recipes will be great... make a big old stock of treats to take!

 

allison
September 3, 2010

I will have to make these for a long trip I have next month! I've tried making my own almond paste similar to Ines's recipe above with ground almond from Berkeley Bowl. You can find it in the bulk section. They might have paste as well. At one time I was going to order a can from Blue Diamond Almonds but was 7lbs. I know you can freeze it but that was still more than I needed.

 

Joy
September 3, 2010

First of all, wanted to say I have been a reader of 101 for a long time, and HAD to comment on this recipe for two reasons one. I grew up in Santa Ynez, close to Mendocino. I miss it so. It's a truly wonderful place.
Secondly, this recipe is more like a little Italian cookie, they are called Riccarelli, from Toscana (Tuscany). You even captured one of the typical shapes in the photo.
I live in Italy currently, and have had the pleasure of sampling these little babies in the region they are from, as well as from my kitchen. They are such a lovely morsel, but the addition of limoncello is genius. I usually just use a lot of Sicilian lemon zest and call it a day.
If you get a chance to make them the traditional way they do in Italy, here are the ingredients (process is the same, cooking time is about 4 to 5 minutes at 220 C)
300 g almond flour (sifted)
300 g super fine sugar
1 egg white
1 1/2 lemons, zested
1 tsp vanilla
1 tbl baking powder
Powdered suagr for dusting

Really love this blog. Thanks for every post Heidi.

HS: Thanks for thie Joy, I'll have to give them a go!

 

Sophie
September 3, 2010

Dear Heidi, thanks for your inspiring recipes and glorious photographs.
I live in Europe and here organic stores stock a kind of almond spread that is just made or ground almonds with no aditives. it is used like peanut butter - in fact they make these will all sorts of nuts. Would that be what you are looking for? and would that work for these recipes provided I halve the quantity of almonds and make up the rest with sugar ( Odense seems to be 50/50 almods and sugar) ? I look forward to trying these out.

 

Koek!
September 3, 2010

Oh wow - O love the way those two words sound together: "limoncello macaroons"... Bet they taste as good as they sound...
Robynx

 

Paula
September 3, 2010

I have got to make these, thanks so much

 

These look amazing and your pictures look really cool. Glad you had a good trip!

 

Katrina
September 3, 2010

I love how awesome this simple recipe is. Thanks!

 

MademoiselleYasou
September 3, 2010

Yummy! It is just wonderfull! Limoncello and macaroons, so great! Thank you for this lovely recipe!

 

Jan
September 3, 2010

When you mentioned these in your last post I thought....."why hasn't she posted the recipe for those?,,,they sound great!" Thank you for posting, love your website, has such a nice aura.

 

fresh365
September 3, 2010

Oh I am all over these!

 

Noreen Ryan
September 3, 2010

My husband made several bottles of limoncello a few months ago and am excited to have another recipe using limoncello. Something wonderful to bring to the next ladies night gathering.

 

Paolita
September 3, 2010

Hi Heidi, I eat a pretty strict organic diet and have looked (with no luck) for organic almond paste, however I did find a recipe that seems very easy and that can be done with organic ingredients.
Here's the link http://www.recipelink.com/cookbooks/1999/0767901665_3.html
Thank you for this and all the other wonderful recipes. Always looking forward to your next post!

 

MARGOT
September 3, 2010

Chrissy, we have had excellent results looking for one-offf cabins and such at VRBO.com (vacation rentals by owner). Our latest was a week at a "Lotus River House" in Coloma, CA, which was right on the South fork of the American river.

 

Griff
September 3, 2010

We make limoncello from the Meyer lemons on our southern Arizona property and this will be yet another wonderful way to use it for a lovely dessert item. Thanks for sharing.

 

City Share
September 3, 2010

Yum. I love anything that's lemon flavored and then add almond on top of it too. Amazing! That's great that you have a cabin to visit to get away from it all.

 

DebG
September 3, 2010

Hi Heidi
these look and sound wonderful and the photos are beautiful too. A couple of weeks ago I was in Montalcino in Tuscany and was given a wonderful homemade limoncello cream digestif in a local pizzeria / restaurant which was super good. I've found lots of recipes on the Internet for it so am planning to give it a shot. And ... With my first week at cookschool in Paris over, next week we do a day of regional cooking, featuring Provence. The last course (out of 7) is citrus macarons with lemon sorbet! SO happy to be here.... Very best wishes Deb

HS: Let me know how it goes Deb, and good luck with school. Can't wait to hear how it goes.

 

Karen
September 3, 2010

I wasn't even going to look at this post as I'm highly allergic to coconut. I always thought that maccaroons were only made with coconut. I only clicked through because I wanted to look at your pictures. Now, I'm going to make the cookies. Thanks for posting this recipe! (Beautiful pics, too!)

 

Lisa@bakedinmaine.com
September 3, 2010

Heidi~~~OMG! Lemon Macaroons with almond!!! I think I'm in L-O-V-E!!! Can't wait to make these babies whilst sippin' some of the Limoncello!
Please be careful around that mountain lion it's making me very nervous!........Lisa xo

 

Trixie
September 3, 2010

Heidi - your pictures are fantastic as well as the story. You should be so proud of yourself with the great following of people.
I have tried quite a few of your recipes and a bread in the next two coule od days altghiough I have to play with the altitude of Lake Tahoe. Take care.

 

99bonk
September 3, 2010

I think these flourless cookies could be kosher for Passover too.

 

Sues
September 3, 2010

Wow, that mountain lion does look scary!! But the macaroons, delicious :)

 

molly
September 3, 2010

Bookmarked these as well, but hadn't made them yet. Needed this nudge (yum). The production pictures look just like little gnocchi!

Gorgeous B+W shots. Trash, I think, never looked so fine.

 

Kath
September 4, 2010

I really love this site. The recipies are fresh and full of flavor but I would like to request a category in the Archives specifically for things that travel/send well. My best friend is studying abroad and I want to send her some of these treats because she's in over her head a bit.
I think it would be helpful, especially since not all cookies crumble the same way.

 

Sagan
September 4, 2010

Mmm. They look precious.

 

Chocolate Freckles
September 4, 2010

Ohh God that cat is scary!!! It seems though that no matter what you really enjoyed your macaroons!

 

MoniMeals
September 4, 2010

Wow! I am new to your site and so happy to of found it. Great work. Love your style, and photography as well. Looking forward to checkin in! Great recipe, they look delightful. :)

 

קייטרינג חלבי
September 5, 2010

I ate similar macaroons at a celebration I went to last week, they are very common in Jewish style catering services.

 

Nela Moser
September 5, 2010

Heidi congratulacions!! Im from Caracas, Venezuela. I own an artisan chocolaterie in a national park, El Avila, Im going to try your limoncello recipe with a cover of dark chocolate and let you know. Beatifull and sensitive pictures Nela Moser

HS: Thanks Nela, I hope to visit Caracas someday. When I do, maybe we can make a batch together?

 

Amalia
September 5, 2010

woah these look so good! ive been eyeing this site for a while and I finally decided to comment. These cookies were exactly what I needed to tell you how amazing your site and recipes are, I just want to try them all!

 

Angela@spinachtiger
September 5, 2010

Your desserts are always good. I've made the coconut cherry mini tarts a million times. Sometimes I add chocolate in before the cherry. I'm sure if I make these, they will be a repeat.

I'm sad about the goats. The cat is scary.

 

Rebekah
September 5, 2010

My husband's family is Dutch and we make many treats with almond paste, so I usually have it on hand -- must try this as soon as my oven is fixed!

To answer a couple of questions, I believe a macaroon is defined by the use of egg white, sugar, obviously, and coconut OR almonds.

Almond paste is found in the baking section of most US supermarkets. Sometimes near the frosting or pie fillings. Look for it in a tube (which sometimes is in a box) or in a can.

 

georgie
September 5, 2010

My parents have been making limoncello - I think I'm going to have to ask them for another bottle!

 

Rob
September 5, 2010

We are playing with these up at the cottage over Labour Day, and very much enjoying the process.

That said, we're having trouble with consistency--it's just way too runny to form into logs unless we add something to thicken it (a poof! of flour). I'm thinking it's the kind of almond paste we're using--wrong sugar:almond ratio?

At the very least, the batter is delicious! Fingers crossed for the next batch.

HS: Hi Rob, do you remember which brand of paste you used? The "paste" I use is in a log shape, and holds its form quite well. You'd have to add quite a lot of liquid to get it to a 'runny' state. Maybe you were using more of an almond paste or butter? Curious.

 

mary
September 5, 2010

I love lemon and almond together! Ive got some limoncello to use up so.... thanks for the recipe.

 

mim
September 5, 2010

I couldn't find almond paste anywhere in my local shops so I made my own from a recipe from the internet.

The results were disastrous! They spread everywhere and joined, and went completely flat. One of the trays I cooked for longer so they would brown thinking I could make them more like a flat brittle style slice. So I cut the this tray into rustic rectangles and they taste pretty good!

Compared with what they were supposed to be, they completely failed. However, I think I inadvertently made up a new biscuit!

Don't recommend making your own almond paste unless you can keep it really stiff, not too wet. The recipe I used was made with a sugar syrup and I think it was just too moist - thus leading to the spreading...

HS: Sorry to hear this Mim. I was a bit worried about the DIY almond paste in relation to this particular recipe. It seems like you'd have to be v. careful about getting the consistency just right, and it seems like some experimenting would be in order to get the recipe to work. But if anyone has better luck, let us know.

 

Heidi - apples under my bed
September 6, 2010

Your photos are so beautiful, I am lost for words.

The macaroons look incredible. We have some homemade limoncello...what a tempting way to use it!

Heidi xo

 

Jessy
September 6, 2010

You always have the most fun adventures around and the cat only makes it more adventurous. I love the cabin and the cookies, too.

 

Lauren
September 6, 2010

Anything made with limoncello is good in my book - but macaroons! Amazing! Am in love with your cabin btw.

 

marie
September 6, 2010

the simplicity makes these sophisticated.

 

Leah
September 6, 2010

Thank you for this wonderful gluten-free recipe! I made these today and can't wait to make another batch for a gathering in a few weeks.

I didn't have Limoncello on hand so I used a mixer for lemondrop/vodka drinks. Upon tasting it plain, I thought - why not just use lemon juice?

Regardless of whether these are different than real Limoncello macaroons, I was delighted with how they turned out.

 

Susan
September 6, 2010

My friend made these for a party at her house on the day after you posted this, and we all huddled around the platter of them, popping them like candy. So so good. Thanks!

 

Michelle
September 6, 2010

Yum! I just bookmarked these to make once I pick up the limoncello.

 

emiglia
September 6, 2010

That cabin looks like an amazing place to hang out and write. And those cookies look incredible... my sister saw them over my shoulder on the screen and demanded that I make them. I'll let you know how it goes!

 

Maggie
September 6, 2010

YUM! Must try these out with my homemade Limoncello this weekend. I also have a tub of almond paste in the fridge that I must use up. Thanks, Heidi!

 

Sara
September 6, 2010

Wow. These are making me drool! I have a friend that LOVES lemon, and I'd love to make these for her...do you think they'd ship well or not so much? The cabin is amazing! I love it!

HS: Hmm. I'm not 100% sure here. I suppose it depends on how far they were going to be shipped and how long it would take. You might be better off sending her a cute package with the almond paste, limoncello, and the recipe ;)

 

Jenny
September 7, 2010

My sis-in-law is a pastry chef. I think I need to send her a hint recipe ;)

 

Kathleen in MO
September 7, 2010

I made the cookies this weekend using some homemade Tangerincello (made with tangerines) that a friend of mine made. The cookies are WONDERFUL and I can't wait to sit on our porch sippin' some Tangerincello while eating a cookie or two or three :) They are quite addictive!

HS: Nice! That sounds absolutely delicious.

 

Liz
September 7, 2010

Bless you! I have been on a search for three years for a cookie recipe for Angel Clouds made by a small bakery in Italy. I've experimented myself to distraction trying to re-create them. This cookie is it!

 

Alta
September 7, 2010

Wow, these look great! Now, to find me some gluten-free almond paste.

HS: Hi Alta, is almond paste GF? Maybe someone can clarify for me, I was under the impression that it was.

 

Kathleen in MO
September 7, 2010

@ Sara -- I realize I may be speaking out of turn, but I think these would ship really well. They are incredibly light and seem to be holding up since I baked them 3 days ago. And because of their texture, they are not likely to crumble or break apart.

A note on the shape to cut them in . . . I did some as the pinched triangles & some as the little "pillows". IMHO, I think the pillows look the most appealing :)

 

Esther
September 8, 2010

These look delicious! As does everything here. :)

But I have a question, and I can't see another way to pose it, so I'm posing here although it's not connected. I was reading the post on roasted delicata squash from January (which I just made, subbing red curry paste for harissa - OMG SO GOOD. Thank you!), and came across the thread started by an anonymous poster complaining about why noone actually said anything in their comments about actually trying the recipe, and it occurred to me that part of the problem is that people probably can't get around to making the recipes fast enough - and by the time they do comments are closed. So there's never a chance to post anything useful, or to just say thank you for a wonderful recipe. Like I wanted to do for that one!! :) Why is that? Clearly you have a very successful site and it's not really my place to criticize, but it's quite frustrating not to be able to send any feedback, or to just say thank you. Or to see others feedback after they have made something. Perhaps you could consider leaving comments open? Just a thought.

HS: Hi Esther, thanks for the note. I'm glad you liked the squash. I do try to keep the comments open for as long as possible - in many cases, for a few weeks, often more. I don't know what triggers it, but at some point the older posts begin to attract a lot of nasty spam. On top of that, I'm not entirely sure if I left the comments open throughout the site if I' be able to keep up throughout the hundreds of archived recipes. I've thought about trying to put a system in place where people can 'thumbs up' helpful comments or something like that, but haven't really figured out how to do it yet in a way that feels right to me. In the meantime, I hope you understand.

 

Pamela
September 8, 2010

I have never heard of limoncello macaroons! This sounds perfect for an end-of-summer dessert. I have long been intimidated by macaroons recipe but the ingredients list looks do-able! I will be trying this for a friend's birthday this weekend :)

 

The Rowdy Chowgirl
September 8, 2010

Heaven! It all sounds like heaven. Now I need to coax someone else into making these macaroons for me...

 

glutenfreeforgood
September 8, 2010

Wow, what a nice collection of photos and the macaroons are gluten-free by default. Perfect! I love these kinds of recipes. Thank you!
Melissa

 

Amy and Justin
September 8, 2010

Made these tonight and the batter tastes amazing! Heidi, you rock!

j and a
www.thechubbyvegetarian.com

 

Gotta love them macaroons and marcarones!!

 

jen maiser
September 9, 2010

Please gently nudge Lori on that salad -- it sounds awesome!

 

Becky
September 9, 2010

Oh! I would love to get lost in the woods with a cabin likte that. I love that you share these wonderful photos with us. I love the recipe, too. I made some the other night and they did not last long at my house.

 

Soma
September 9, 2010

I will (shamefully) admit that I have never had a limoncello. With the almond and the zest nothing can go wrong. I am wondering what I can use if I do not have the limoncello. Is the almond paste you have used sweetened?

 

Jennifer Z
September 10, 2010

I love it that you say you packed ten rolls of film. In this the ϋber digital world there is another celluloid lover.
;)

 

Rob
September 10, 2010

HS: This is a reply to your comment on Sept. 5--sorry for the slow response time!

To answer your question, I've lost the wrapper for the stuff, but it was labeled as both "Almond Paste" and "Marzipan". It was a very generic log-shaped almond/sugar product. It certainly was not almond butter.

We ended up playing around with our overly liquidy batter, and ended up creating a new monster: by adding flour we were able to thicken it enough to get it to hold together enough to make thin, flat, almost lacy-oat cookies using parchment paper and low heat. Delicious (but very different). We'll try again with a different almond paste and let you know how it goes!

 

Justin Chen
September 11, 2010

I fell in love with limoncello when I visited Italy years ago. I'll need to find a time to try the recipe!

 

SoMDbaker
September 12, 2010

Just made the macaroons for a party this weekend. Definitely better with the fresh crust, hot out of the oven. I'm amazed at how quick this batter/cookie comes together. Great recipe, thank you!

 

angie
September 12, 2010

I made these today they were GREAT thank you sooooo much for the recipe!!!!

 

Katie
September 13, 2010

Your photos are beautiful. And the recipe looks so yummy. Thank you for brightening up my day.

 

mona
September 14, 2010

I found the batter to be a bit too sweet, so I doubled the limoncello and added some Meyer lemon marmalade. They're still a bit sweet for my taste, but the marmalade gives them a nice bite. And, thanks for introducing me to limoncello! Took a few "tastes" of that, too while cooking! ;-)

Love this blog! It's how I got started cooking 2 years ago when I was living abroad and couldn't find good chocolate chip cookies ANYWHERE. I found a great recipe here and have since totally conquered my fear of cooking (I don't just make cookies, I promise). I definitely eat a lot better now that I make nearly everything from scratch...except for Acme olive bread--I leave that to the experts.

THANKS for the great blog!

 

Ziu
September 14, 2010

I really dont think you needed to be concerned about the lion! They are elusive creatures and would not confront a human unless ambushed.
Looks like a wonderful place to have holidays. And the macaroons - gorgeous as ever! :)

 

Lauren
September 15, 2010

Oh. My. Goodness. Limonchello cookies! Who would have thunk it. Now I can EAT Limoncello as well as drink it! Love it

 

Sheila @ Dinner at Sheila's
September 15, 2010

Your blog is beautiful...I'm always looking for an interesting recipe for macaroons...I will definitely try these!

 

Rebecca O
September 16, 2010

Hi Heidi,

This look so delicious. I don't cook or eat any sugar, but I love baking with your recipes. So when they do have sugar, which is only sometimes, I usually adapt them with honey, agave nectar, molasses, etc.

And I've been dying to cook with almond paste. Any idea where to buy almond paste with alternative sweetener or how I could make my own and still get that heavenly almond taste?

Thanks!

 

Poor Taste
September 16, 2010

This is a brilliant combination. Can't wait to try these. We plan on making some homemade limoncello first.

 

Scott at Real Epicurean
September 17, 2010

They *do* look fantastic...

 

Scarlett
September 19, 2010

these look fantastic-I'll definitely be trying them out!

thank you!

 

Sara
September 19, 2010

FYI most almond paste is NOT gluten free, the odense brand has glucose syrup in it which contains wheat starch.

HS: Thanks Sara, will update.

 

migliori giochi online
September 23, 2010

Oook! I'm going to try to make them!
I love limoncello.
I think that i'll love macaroons too!

 

Francesca
September 25, 2010

I was excited to come across your website and this recipe. I just made the cookies and not sure what I did wrong. The cookies expanded quite a bit and as soon as I took them out of oven they fell flat ... pancake flat. Any tips or suggestion for next time?

 

Feast on the Cheapf
September 29, 2010

These look wonderful! Normally I'm not a huge macaroon fan but I love the idea of something a little tarter... will have to give these a try

 

Tatjana Fischer-Driessen
October 6, 2010

Dear Heidi,
I'm wondering about the almond paste. Here in Holland you can get an almond paste which is made up of ground almonds together with granulated sugar (it is used around 'Sinterklaas' (our version of Santa) as stuffing for a spice cookie (speculaas). Is that OK or should it be purely ground almonds?
I would like to make the cookies this weekend, so would appreciate hearing from you if possible!
Kind regards,
Tatjana