Gluten Free Lemon Macaroons Recipes
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.
GLUTEN FREE LEMON MACAROONS
These actually are Christmas cookies, but I made them all year. They are not really macaroons but are called "lemon bread" in Germany. I forgot how many cookies the recipe yields, but I remember I got really a lot. Store them in a cool place in an airtight container or they will get hard quickly.
Provided by Mia in Germany
Categories Drop Cookies
Time 1h
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Beat egg whites until stiff peaks form.
- Fold in sifted powdered sugar and juicce of the 2 lemons.
- Fold in ground almonds and hazelnuts.
- With two teaspoons place little heaps onto greased cookie sheet. I'd recommend using baking paper or silicon sheets.
- Bake for 30 to 40 minutes.
- While cookies are baking, you can prepare some lemon icing from lemon juice and powdered sugar. Ice cookies after removing from oven.
- Let cool completely and store in an airtight container in a cool place.
Nutrition Facts : Calories 92.4, Fat 5.3, SaturatedFat 0.4, Sodium 22.3, Carbohydrate 10.6, Fiber 1.1, Sugar 8.8, Protein 2
NATURALLY GLUTEN FREE MACAROONS
I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up.
Provided by bernettavan
Categories Drop Cookies
Time 20m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
- Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
- Bake for around 15 minutes at 325 degrees until the edges and top are browning.
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