These spring-inspired macarons promise to delight any sweet tooth and will quickly become a melt-in-your-mouth favorite. The walnut crumbs add a wholesome depth to these light and flavorful treats.
A meal that truly celebrates spring flavors, this recipe combines an intricately spiced, succulent lamb leg with a refreshing walnut salsa. Perfect for an Easter gathering, this meal is sure to please every appetite in the family.
1 cup (250 mL) icing sugar, divided
3/4 cup (175 mL) California walnut crumbs
2 large egg whites, at room temperature
1/2 cup (125 mL) butter, softened
1 cup (250 mL) icing sugar
3 – 4 tbsp (45 mL – 60 mL) limoncello
1 lemon, zest
In a food processor, add 3/4 cup (175 mL) of icing sugar and walnut crumbs and pulse. Set aside.
With a stand mixer on medium speed, whisk egg whites until foamy. Reduce speed to low while adding remaining icing sugar (1/4 cup [50 mL]), then increase the speed to high, and whisk until stiff peaks form (approximately 8 minutes).
Sift walnut mixture over egg whites, and gently fold until the mixture is smooth and shiny. If desired, for a variation of colours, divide macarons batter into three bowls and fold in 1 to 2 drops of food colouring into each bowl before piping and baking.
Transfer the mixture to a pastry bag fitted with a 1/2-inch (1 cm) plain round tip, and pipe 3/4-inch (2 cm) rounds 1-inch (2.5 cm) apart on a parchment lined baking sheet. To flatten any peaks, dip your finger in water and gently press down on the macarons.
Tap the bottom of each baking sheet to release any trapped air bubbles in the macarons. Let stand at room temperature for 15 minutes before baking.
Place 1 baking sheet in the oven at a time and turn oven down to 325 F. Bake for 12-15 minutes. After each batch, increase oven temperature to 375 F, for 5 minutes then reduce back to 325 F for the next batch. Continue until all macarons are baked. Let cool before removing from parchment.
For the buttercream, combine butter, sugar, limoncello and lemon zest in a stand mixer and whip on medium-high speed until light and fluffy, about 10 minutes.
Sandwich two similar sized macarons with 1 tsp (5 mL) of filling.
Serve immediately or stack the macarons between layers of parchment in an airtight container and freeze for up to three months.
Makes approximately 25 sandwiches (50 halves).
PER SERVING (1 sandwich cookie): about 96 cal, 1 g pro, 6 g fat (3 g sat. fat), 9 g carb, 10 mg chol, 31 mg sodium. %RDI: 3% vit A.
Roasted Lamb with California Walnut Salsa
2 tbsp (30 mL) Dijon mustard
2 garlic cloves, minced
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) rosemary, chopped
2 lbs (1 kg) leg of lamb, boneless
1/3 cup (75 mL) walnut oil
4 tbsp (60 mL) capers, rinsed and chopped
6 anchovy fillets, minced
1/2 cup (125 mL) parsley, chopped
1/2 cup (125 mL) fresh mint, chopped
1 tbsp (15 mL) green peppercorns in brine, drained and minced
1 lemon, juice and zest
1 cup (250 mL) California walnut pieces, coarsely chopped
Preheat oven to 375°F (190°C).
In a small bowl, add Dijon, garlic, olive oil and rosemary; stir to combine.
Place lamb into a roasting pan and rub the marinade over the entire surface of the lamb.
Roast lamb in the centre oven rack for 60 to 90 minutes or until internal temperature reaches 125°F (52°C) at the thickest point for medium rare. Roast longer for desired doneness.
For the salsa, combine walnut oil, capers, anchovy fillets, parsley, mint, peppercorns, lemon juice and lemon zest, and walnut pieces in a medium sized bowl and spoon over lamb slices.
Makes 4-6 servings.
PER SERVING: about 552 cal, 28 g pro, 47 g fat (11 g sat. fat), 6 g carb, 2 g fibre, 96 mg chol, 544 mg sodium. %RDI: 6% calcium, 30% iron, 4% vit A, 20% vit C.
Recipes and Photos Courtesy of WalnutInfo.com
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