Limoncello Macaroons | 101 Cookbooks
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. They’ve become one of my all-time favorite little cookies.
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.
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.
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.
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. They’re perfect for a holiday cookie assortment.
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.
If you’re still on the hunt for more treats, here’s where you can find all the cookie recipes. I’ll forever love classic shortbread cookies, I’d argue these are the best ginger cookies and please, please give these snickerdoodles a go. They’re kissed with saffron and vanilla, really something special.
