Sunday, May 5, 2013
Lemoncello Macaroons
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
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