Imma link back here!

https://www.youtube.com/user/CookingwithKarma


her videos are amazing, i think she has one or 2 vids on them

Has he/she tried... placing a bowl of ice below the mixture while mixing it? That'll keep it from being too runny I think. I might be wrong though. I know macarons for a fact are really hard to make. I wish you all the best! >.<

I suppose it'd be a little obvious, but cream of tartar and the cornstarch in powdered sugar are both great stabilizers. Good luck, and may you be commended for the patience.

It's possible that the limoncello being used contains lemon juice, not just the oils from the zest. If that's the case, then that is likely why it keeps failing. The acid in the juice breaks down the protein in the whites, causing them to collapse. I'd suggest using an artificial lemon flavouring if possible,

This.

Was going to post this myself! Look into another limoncello that doesnt have lemon juice or use artificial flavouring.

I will definitely try this! Thank you!

I would say try a different limoncello. If it is too acidic try making some from scratch. This will allow you more control over all the substances in it.

What is the recipe you are using? Could be that the measurements are out of balance

And if all else fails, you can make a regular macaron with a limoncello butter cream filling

The best solution is to use tartar powder 4 egg whites and a cup and half of white sugar not brown because its high moisture based beat it until its stiff peaks and its easy to use a electric egg bearer. The temp is 200F degrees because the higher the temp the color will change to brown and it will crack.

Now as in the lemoncello, alcohol contain is a bit high and the lemon is to strong and that's why the meringue is not staying still so use extract and dyes too resemble the lemoncello taste