Ai love using liquors for baking. On my top shelf–no pun intended–I have Rum, Vodka, Tequilla, Chambord, Limoncello . . . really I only use this for baking, wink wink.
So why the boozy macarons? I’m excited to say this is my first time participating in the Mactweets Mac Attack Challenge. I came across this blog site a few weeks ago and was delighted and in awe at the beautiful and creative macarons submitted monthly to this virtual “mac kitchen.” The blog creators, Jamie and Deeba, devise clever monthly macaron themed challenges.
So this month, Mac Attack #22 – Kick It Up! was quite a challenge since I had so many possible flavor combinations! I really couldn’t narrow it down to one liquor–so why not two! And sometimes things just fall in place since I had some gorgeous Meyer lemons from my hubby’s co-worker and some freeze-dried raspberries.
So the end result? Chambord-Limoncello Macarons! Raspberry and Lemon flavored shells filled with Chambord and Limoncello ganache.
For the shells I added some raspberry powder that I made from the freeze-dried raspberries to one half of the mass, and the other half I added some lemon juice powder.
For the Chambord ganache, I used some raspberry puree and the decadent Chambord liquor. Chambord needs no explanation–pure sweetness all in a berry liquor.
For the Limoncello ganache I used some Meyer lemon zest, a touch of the juice, and some Ventura Limoncello. I love Ventura’s Limoncello! Made right here in California it is really smooth with no harsh after taste–something you can really take a swig and enjoy.
I piped the Chambord ganache on one side and the Limoncello ganache on the other. Yum looks so very good to drink, umm I mean eat!
The other reason I made these macarons were for my hubby’s co-worker who so graciously gave us those beautiful Meyer lemons–thanks again Debbie!
I found these cute macaron boxes on-line. My hubby calls this pic the leaning tower of macarons.
I encourage you to check out the Mactweets’ site. Click on the adorable macaron image below and be prepared to be in awe and amazed at the monthly creations.
Tagged: chambord, chambord limoncello macarons, lemon, limoncello, liquor, mac attack #22, macarons, mactweets, mactweets mac attack challenge, raspberry
Very cute ! perfects macarons, and Liqueur de Chambord…my favorite !!
Thank you Michele for stopping by my site and taking the time to leave me such a wonderful comment. I’ve been to your MiniCuisine site and love your macaron creations too! So very colorful!
These are simply gorgeous! And such wonderful flavors. I am sure your husband’s coworker was delighted.
Thanks Lora for stopping by! It is always a good feeling when you give something that you put so much into making and get smiles back! Makes this “macness” all worth it : )
Aloha, fellow island girl! So glad to have met you via MacTweets, too! Chambord is not cheap but makes your macarons really rich, decadent and luxurious. Love the colors and packaging, too. I’m going to explore your blog more and look for some of your Hawaiian home cooking–and macs, too! Mahalo also for visiting our blog, HI Cookery.
Aloha HI Cookery! Thanks for stopping by–I am trying to make some more classic local style desserts–I have tons of those fundraising cookbooks from my mother-in-law that is waiting to be explored!
Thanks for the shout out, for discovering MacTweets and bringing these absolute beauties to the feast! Your macarons are the prettiest ever, quite sensational. You just took my breath away!!
Hi Deeba! I am humbled to be able to participate with you, Jamie, and all of the other fantastic macaron “macattackers”!
Thank you for providing an outlet for those of us who enjoy making macarons to come together and express our creativity and passion! I look forward to the next challenge!
Just discovered your blog via Mactweets – these look amazing! I’d love to have a go at making a pure limoncello version myself – any chance you’d share the recipe as not really sure where to start?!
Thanks for stopping by my site the little loaf! Yes definitely willing to share the recipe. See my former post titled, I owe it all to chef paine-”macness” is back and so is pinky. You will find step by step instructions on how to make macarons.
For pure limoncello macarons, for the mass (shell) use 10 grams of lemon juice powder instead of blueberry powder. I bought some lemon juice powder from the King Arthur Flour website: http://www.kingarthurflour.com/shop/items/lemon-juice-powder-8-oz
For the limoncello ganache, here is the recipe:
100 g heavy cream
Lemon zest
140 g white chocolate (34%)
5 g limoncello liquor
1 tsp of the lemon juice
Heat cream with lemon zest do not boil. Pour heated cream over white chocolate and let sit for a few minutes. Stir until creamy and then add limoncello and lemon juice and mix well. Chill in the fridge until set.
BTW: ai love your homemade Ferrero Rocher! I am so drooling over your pics and will definitely be on my to do list!
wow these look amazing ~ two questions – where did you get the macaron boxes, I haven’t been able to find any anywhere and also do you have the recipe for the chambord ganache?
Hi Verity thanks for stopping by and leaving me a great comment! Yes it is very hard to find the right boxes for macarons. These are good, but I am still on the search for better ones. You can find them here: http://www.brpboxshop.com/3097×3095.html
For the Chambord ganache here’s the recipe:
100 g heavy cream
25 g raspberry puree
140 g white chocolate (34%)
5 g chambord liquor
Heat cream with raspberry puree do not boil. Pour heated cream over white chocolate and let sit for a few minutes. Stir until creamy and then add the Chambord and mix well. Chill in the fridge until set. Enjoy!
wonderful thank you – will be trying out the ganache’s this weekend – had a couple of failed macaron attempts of late, very dispiriting – hopefully the cooler weather with allow the shells to set. Thanks for the recipe. V
[...] that I used the last of those beautiful Meyer lemons (see my previous posts on Meyer Lemon Bars and Chambord-Limoncello Macarons) for these Madeleines. However, my little tree is still showing good signs that I may be getting [...]
Hi! I am definitely going to try these. My dad loves limoncello and I bet he would love these. My spice store has, “lemon peel powder.” Do you think that will work in place of the lemon juice powder? I’d prefer not to have to order online. Thanks!
Hi Megan! Yes I think Lemon Peel Powder and Lemon Powder are one in the same. The one I have is a very concentrated lemon flavor and a little goes a long way! Thanks for taking the time to stop by and commenting. Good luck!
Would you happen to have a step by step recipe with measurements for both Ganaches? I would love to taste these!!
Hi Emily and thanks for stopping by. Here are the recipes for both ganaches:
For the limoncello ganache, here is the recipe:
100 g heavy cream
Lemon zest
140 g white chocolate (34%)
5 g limoncello liquor
1 tsp of the lemon juice
Heat cream with lemon zest do not boil. Pour heated cream over white chocolate and let sit for a few minutes. Stir until creamy and then add limoncello and lemon juice and mix well. Chill in the fridge until set.
For the Chambord ganache here’s the recipe:
100 g heavy cream
25 g raspberry puree
140 g white chocolate (34%)
5 g chambord liquor
Heat cream with raspberry puree do not boil. Pour heated cream over white chocolate and let sit for a few minutes. Stir until creamy and then add the Chambord and mix well. Chill in the fridge until set. Enjoy!
Thank you SO MUCH!! I really appreciate it!