Little Lemon Macaroons Recipes

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
• Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
• Meanwhile, cut the jelly beans in half lengthwise and set aside.
• Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
• Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

Steps:

• Mix the almonds, sugar and lemon zest in a bowl.
• Then beat the egg and add a good drop of lemon oil and mix the two with the nuts.
• Shape the mixture into about 20 small balls, then roll in sugar and bake at 180C for 10mins on baking paper.
• To make the buttercream filling beat together all the ingredients really well until completly combined. Add more lemon curd for a looser consitstency and a more lemony flavour.
• Finally take a small spoonfull of the filling and sandwich together two of the cooled macaroons which should be crisp on the outside and soft on the inside.

Steps:

• Place egg in small bowl and set aside.
• Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
• Slowly add water& lemon juice stirring with a whisk until blended.
• Bring to a boil over medium heat and stirring constantly cook one minute.
• Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
• Cook over medium heat 1 minute or until thickened, stirring constantly.
• Pour mixture into a bowl; stir in coloring, if desired.
• Place plastic wrap on surface and chill.
• Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
• Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
• MACAROON TART SHELLS:.
• Combine all ingredients (except spray) in a bowl; stir well.
• Divide evenly among 12 muffin cups coated with cooking spray.
• Press mixture into bottom and up sides of cups.
• Bake at 400°F for 15 minutes or until edges are browned.
• Cool 2 minutes on a wire rack.
• Remove from pan and cool completely on wire rack.

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.

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.