Ingredients
Method
1.Grease oven trays; line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a few drops of colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and rind, in two batches.
3.Spoon mixture into piping bag fitted with 1cm (½ inch) plain tube. Pipe 4cm (1½ inch) rounds about 2.5cm (1 inch) apart onto trays. Tap trays on bench so macaroons spread slightly. Dust with extra sifted icing sugar; stand about 30 minutes or until dry to touch.
4.Preheat oven to 150°C (130°C fan-forced).
5.Bake macaroons about 20 minutes. Cool on trays.
6.Bring cream to the boil in small saucepan, remove from heat; add chocolate, stir until smooth. Stir in liqueur; stand at room temperature until spreadable. Sandwich macaroons with chocolate filling.
Limoncello is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons, which is steeped in clear alcohol then diluted with sugar and water. Store unfilled macaroons in an airtight container for about a week. Fill macaroons just before serving.
Note
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