Lemon Macaroons Recipes
LEMON MACAROON TARTLETS
This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!
Provided by Andrea
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
- In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
- Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
- Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.4 g, Fat 4.2 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 4 g, Sodium 83.8 mg, Sugar 8.6 g
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.
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.
LITTLE LEMON MACAROONS
Lemon flavoured macaroon biscuits sandwiched together with a lemon buttercream filling
Provided by ponsrhy
Time 20m
Yield Makes Biscuits
Number Of Ingredients 0
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.
More about "lemon macaroons recipes"
THIS LEMON MACARON RECIPE IS EASY TO MAKE | MARCELLINA IN ...
From marcellinaincucina.com
4.7/5 (26)Total Time 58 minsCategory CookiesCalories 149 per serving
- Prepare 2 non stick paper lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each.
- Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.
- Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.
- Add half of the egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring such as vanilla seeds, citrus zest, essence, if desired. ( I coloured mine yellow) Set aside.
LEMON MACARONS - PIES AND TACOS
From piesandtacos.com
4.9/5 (33)Calories 170 per servingCategory Dessert
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Cream butter at medium speed in the bowl of an electric mixer. Slowly add sugar and lemon zest to butter and keep creaming at medium speed for a few minutes, until mixture is light in color and fluffy.
- Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and lemon zest in.
- Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of lemon curd. Don't overfill it. Place another shell on top.
LEMON MACARONS: EASY STEP BY STEP RECIPE - CHELSWEETS
From chelsweets.com
Reviews 19Calories 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 - EVERYDAY CLASSIC RECIPES WITH BOLD FLAVORS
From aclassictwist.com
4.5/5 (115)Category EasterCuisine FrenchTotal Time 42 mins
- Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
- Using a food processor, pulse the powdered sugar, almond flour and zest into fine powder. Sift several times until there is less than 2 tablespoons of almond bits left. Add these to the mixture.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes. Add the food coloring and lemon extract and whip for another minute.
- Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
LEMON COCONUT MACAROONS RECIPE (VEGAN, PALEO, GLUTEN FREE ...
From beamingbaker.com
5/5 (17)Category CookiesServings 9Total Time 28 mins
- Add all Lemon Coconut Macaroon ingredients (coconut, almond flour, oil, maple syrup, lemon juice and lemon zest) to a food processor (preferred) or blender. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
- Blend just until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
LEMON MACAROONS RECIPE | HELLO!
From hellomagazine.com
Estimated Reading Time 3 mins
LEMON MACARON FILLING RECIPE - MICHELLE'S MACARONS
From michellesmacarons.com
LEMON MACARONS WITH LEMON CURD FILLING - FAMILY TABLE ...
From familytabletreasures.com
4.1/5 (54)Total Time 48 minsCategory DessertCalories 102 per serving
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over medium low heat. Whisk frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes.
LEMON MACARONS - FRENCH RECIPE - VEENA AZMANOV
From veenaazmanov.com
Ratings 24Total Time 58 minsCategory DessertCalories 88 per serving
- Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that does not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Place all lemon curd ingredients in a heavy bottom saucepan over medium-low heat. The mixture will first become liquid then start to thicken. Let cook until it coats the back of a spoon. Strain thru a sieve or mesh and let cool completely before using.
LEMON MACARONS - COOK WITH MANALI
From cookwithmanali.com
4.2/5 (17)Category DessertCuisine FrenchCalories 96 per serving
- Sift together almond meal and powdered sugar. Do this sifting thrice, this will make sure that the macarons have a smooth top.
- Meanwhile separate the egg whites, the eggs separate best when they are cold. Keep at egg whites at room temperature for 30-45 minutes before you start working on them.
- Once the egg whites are at room temperature start beating them using the wire whisk attachment of your stand mixer or using your hand mixer. When it begins to foam, add cream of tartar.
- Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks.
LEMON COCONUT MACAROONS RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Servings 15Total Time 50 minsCategory DessertCalories 312 per serving
- . Combine the coconut, sweetened condensed milk, lemon zest, lemon juice and vanilla extract in a large bowl. Set aside.
- . Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
CHEWY LEMON AND COCONUT MACAROONS RECIPE
From mommypotamus.com
5/5 (3)Estimated Reading Time 5 minsCategory DessertCalories 2124 per serving
- Add 1/4 cup plus 1 tablespoon of honey to all of the coconut oil and all of the lemon extract. Mix until well combined.
- Using a rounded "measuring" tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. If it falls apart add one more tablespoon honey. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
- Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy.
LEMON MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (13)Total Time 2 hrs 1 minServings 21Calories 107 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 MACAROONS RECIPE | MYRECIPES
From myrecipes.com
Servings 24Calories 61 per servingTotal Time 34 mins
- For each cookie, spoon 2 level teaspoonfuls dough onto cookie sheets coated with cooking spray. Flatten each cookie into a 1/4-inch round. Bake at 325° for 24 to 26 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks. Store in an airtight container.
LEMON MACAROONS WITH LEMON GLAZE (GLUTEN FREE, PALEO ...
From bakerita.com
5/5 (6)Category DessertCuisine AmericanTotal Time 55 mins
- In a large bowl, stir together the almond flour, shredded coconut, salt, maple syrup, melted coconut butter, vanilla extract, lemon juice, and lemon zest until thoroughly combined.
- With a small cookie scoop, scoop the dough and pack it in so the top is flat and then release onto the baking sheet. Repeat until you’ve used the rest of the dough, spacing the macaroons evenly on the baking sheet. They won’t spread, just puff slightly, so they can all go on one.
- Bake for 20 minutes, then rotate the pan and bake for 15 to 20 minutes more, until the macaroons are golden around the edges.
LEMON MACARONS RECIPE WITH LEMON BUTTERCREAM FILLING - A ...
From asideofsweet.com
4.8/5 (5)Total Time 1 hr 50 minsCategory DessertsCalories 143 per serving
- Fill an extra-large pastry bag fitted with a 3/8-inch round piping tip with macaron batter. If you notice some unmixed dry ingredients in your bowl do not add them to the piping bag.
- Bring a medium saucepan filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on the saucepan. Use a whisk to beat the mixture until very hot (about 160° F).
- Pair the macaron shells by similar size and shape. Put buttercream frosting in a piping bag fitted with a 3/8-inch round piping tip. Pipe a dollop of frosting onto half the macaron shells and gently make a sandwich with the second macaron shell.
LEMON FRENCH MACARONS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
4.2/5 (28)Estimated Reading Time 6 mins
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add lemon zest, lemon juice and yellow food coloring. Beat on medium speed for one more minute. (Watch this meringue video for more information.)
- Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
EASY LEMON MACAROONS - BACK FOR SECONDS
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Estimated Reading Time 1 min
LEMON COCONUT MACAROONS - PAULA DEEN
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