LEMON MACAROONS
Provided by Alex Guarnaschelli
Categories dessert
Time 38m
Yield 30 macaroons
Number Of Ingredients 7
Steps:
- These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
- Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
- Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
- Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.
LEMON-ROSEMARY MACAROONS
Because they're naturally flourless, macaroons make a perfect Passover sweet. This variation infuses the coconut base with lemon zest and rosemary leaves for a bright, herby flavor.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.
- Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
LEMONY COCONUT MACAROONS
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON MACAROONS
Categories Citrus Egg Fruit Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour.
- Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes. Peel macaroons from foil to serve.
ALMENDRADOS (ALMOND-LEMON MACAROONS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
More about "lemon macaroons recipes"
LEMON MACARON RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (16)Total Time 2 hrs 1 minCategory DessertCalories 110 per serving
- Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.
- Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
LEMON MACARONS: EASY STEP BY STEP RECIPE - CHELSWEETS
From chelsweets.com
Reviews 29Calories 126 per servingCategory Macarons
- Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
- Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in yellow gel food coloring at this point, then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
- Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
LEMON MACARONS - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (6)Total Time 1 hr 53 minsCategory DessertCalories 144 per serving
LEMON MACARONS - PIES AND TACOS
From piesandtacos.com
LEMON MACARONS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
LEMON MACARON RECIPE - MARCELLINA IN CUCINA
From marcellinaincucina.com
LEMON COCONUT MACAROONS - PAULA DEEN
From pauladeen.com
EASY LEMON MACAROONS - BACK FOR SECONDS
From backforseconds.com
RAW LEMON MACAROONS - THE BLENDER GIRL
From theblendergirl.com
LEMON COCONUT MACAROONS RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
LEMON MACARONS - A CLASSIC TWIST
From aclassictwist.com
LEMON COCONUT MACAROONS (GLUTEN FREE, DAIRY FREE)
From kathleenashmore.com
LEMON MACARONS RECIPE WITH LEMON BUTTERCREAM FILLING
From asideofsweet.com
EASY LEMON MACARONS – COOKIN' WITH MIMA
From cookinwithmima.com
THESE SWEET LEMON COCONUT TASSIES HAVE A COCONUT MACAROON …
From pinterest.com
LEMON CURD MACARONS RECIPE - SHUGARY SWEETS
From shugarysweets.com
EASY LEMON MACARONS RECIPE - FRENCH METHOD - VEENA AZMANOV
From veenaazmanov.com
LEMON MACARONS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
You'll also love