Lemon Macaroon Tartlets Recipes

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LEMON MACAROON CHICKS



Lemon Macaroon Chicks image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 30 chicks

Number Of Ingredients 6

One 14-ounce bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
Pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)

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.

LEMON MACAROON TARTLETS



Lemon Macaroon Tartlets image

This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!

Provided by Susan Dillard

Categories     Tarts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1 egg, lightly beaten
3/4 cup sugar
1 tablespoon cornstarch, plus
2 teaspoons cornstarch
1/2 teaspoon grated fresh lemon rind
1/3 cup water
1/3 cup fresh lemon juice
2 drops yellow food coloring (optional)
1/2 cup thawed whipped topping
2 tablespoons sweetened flaked coconut, toasted
2 cups sweetened flaked coconut
1/2 cup sugar
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
cooking spray

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.

LEMON MACAROONS



Lemon Macaroons image

Provided by Alex Guarnaschelli

Categories     dessert

Time 38m

Yield 30 macaroons

Number Of Ingredients 7

2 1/2 cups powdered sugar
2 cups almond flour
1 vanilla bean, scraped
5 egg whites
1/2 teaspoon cream of tartar
1 lemon, zested
Nonstick spray

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 MACAROON TARTLETS



Lemon Macaroon Tartlets image

This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!

Provided by Andrea

Categories     Fruit Tarts

Time 40m

Yield 24

Number Of Ingredients 8

2 cups sweetened, flaked coconut
½ cup white sugar
⅜ cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup sweetened, flaked coconut

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 MACAROON TARTLETS



Lemon Macaroon Tartlets image

This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!

Provided by Andrea

Categories     Fruit Tarts

Time 40m

Yield 24

Number Of Ingredients 8

2 cups sweetened, flaked coconut
½ cup white sugar
⅜ cup all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup sweetened, flaked coconut

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 CURD TARTLETS



Lemon Curd Tartlets image

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 tartlets.

Number Of Ingredients 7

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup butter, cubed
1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Steps:

  • In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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