Active Time: 1 Hour
Total Time: 2 Weeks
15 Lemoncello Shots
Use a sharp vegetable peeler to peel the zest off of the lemons in strips. Be sure none of the white pith is left on the zest. If there is some remove it with a paring knife.
Mix the zest with the vodka in a mason jar and allow it to sit for 2 weeks.
After the mixture has rested for two weeks strain out the lemon zest.
In a heavy bottom pot place the 175g [¾ cups] sugar and water and cook until the sugar is dissolved.
Cool completely before adding the syrup to the vodka/lemon mixture.
If you would like to save time you can use store bought limoncello, but be sure to dilute it using 50/50 water to limoncello ratio for best results.
Whisk Instagel into the limoncello for 1 minute and pour it into 1.5 oz shot glasses or aperitif glasses.
Place them in the refrigerator for 1-2 hours or until needed.
Meanwhile use a food processor to grind the graham crackers into a powder.
Preheat an oven to 200°F
In a stand mixer with a whisk attachment place the egg whites and begin whisking on low for 3 minutes. Add the 60g [4 tbsp] sugar and increase speed to medium speed and mix for another 3 minutes. Increase the speed of the mixer to high and whisk for 2 more minutes or until stiff peaks are formed.
Place the meringue into a piping bag with a pastry tip of your choosing. Pipe small rosettes or dots onto a sheet pan lined with a nonstick sheet. Be sure to pipe the shapes small enough to fit into the glasses you chose.
Bake the meringues in the oven until dry and firm to the touch. About 30- 40 minutes
For added effect torch the meringues (optional)
To assemble the shots, sprinkle some of the graham crackers onto the top of the shot and finish with a meringue. Serve immediately.