Lemon Macaroons Recipes
LEMON MACAROON CHICKS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 30 chicks
Number Of Ingredients 6
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 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.
ALMOND-LEMON MACAROONS (PASSOVER ALMENDRADOS)
These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration.
Provided by blucoat
Categories Dessert
Time 23m
Yield 30 cookies
Number Of Ingredients 5
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 : Calories 92.9, Fat 5.8, SaturatedFat 0.5, Cholesterol 7, Sodium 9.8, Carbohydrate 8.9, Fiber 1.2, Sugar 7.2, Protein 2.6
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.
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.
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
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- 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.
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