Low Carb Cream Cheese Lemon Macaroons Recipes

LOW CARB FRENCH MERINGUE MACAROONS RECIPE - (4.1/5)

Low Carb French Meringue Macaroons Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 10

Ingredients

4 large egg whites, cold
1/2 teaspoon coconut extract
1/4 teaspoon cream of tartar
1/4 cup sugar substitute
1 cup almond flour
Coconut Butter Cream Cheese Filling
6 ounces cream cheese, softened to room temperature
2 tablespoons butter, softened to room temperature
1/3 cup sugar substitute
1 teaspoon coconut extract, may use vanilla

Steps:

1. Preheat the oven to 325 degrees F. and line a cookie sheet with parchment paper. 2. Add the egg whites to a mixing bowl and whisk until frothy. Add all the remaining ingredients, except the almond flour, and whisk until a little more frothy and thick. 3. Fold in the almond flour until well combined. Place heaping tablespoons of the meringue mixture in rows on the prepared sheet pan, leaving a couple inches of space between each cookie. The recipe should make about 24 cookies. 4. Bake for about 25 minutes until just starting to brown and they are firm to the touch. Remove and cool completely before frosting. 5. While the meringue cookies cool, make the filling by adding all of the filling ingredients to an electric mixer and beating on the highest speed until light and fluffy. 6. NOTE: Only frost right before serving. To serve, spread a thin layer of filling between 2 cooled baked cookies to make the meringue macaroons. Serve immediately once frosted; otherwise, store unfrosted cookies in an airtight container on the counter, keeping the filling in the refrigerator. HELPFUL HINTS Try adding food coloring or unsweetened cocoa powder to the cookies and filling to create unique cookies as pictured. Calories:115 /Fat: 10.5 g /Protein: 4g /Fiber: 1g /Net Carbs: 1.5g See MORE of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

GLUTEN FREE LEMON MACAROONS

Gluten Free Lemon Macaroons image

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

Ingredients

2 egg whites
3/4 lb powdered sugar
2 lemons
1/2 lb almonds, finely ground
1/3 lb hazelnuts, finely ground

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

LOW CARB CREAM CHEESE & LEMON MACAROONS

Low Carb Cream Cheese & Lemon Macaroons image

Karen's Gourmet Low-Carb Recipes By Karen Barnaby Another of her recipes. I love macaroons, and these ARE delicious! Prep time requires 1 hour sitting time to blend flavors.

Provided by Nana Lee

Categories Dessert

Time 25m

Yield 20 cookies

Number Of Ingredients 8

Ingredients

1 cup unsweetened coconut
2 tablespoons sugar-free hazelnut syrup or 4 (1 g) packets Splenda sugar substitute
1/2 cup whipping cream
1/2 teaspoon vanilla
4 tablespoons cream cheese, at room temp
1 egg
1/4 cup macadamia nuts, finely chopped (optional)
1/2 teaspoon lemon zest

Steps:

Preheat oven to 350 F. .
Combine the coconut, syrup or Splenda, whipping cream and vanilla.
Let sit for one hour.
Stir in the cream cheese until blended, then the egg. Mix well.
Stir in the macadamia nuts and lemon rind.
Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet, 2-inches apart.
Bake approximately 15 minutes, until tops are lightly speckled with brown.
Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11.

Nutrition Facts : Calories 109.3, Fat 10.8, SaturatedFat 8.5, Cholesterol 20.6, Sodium 19.3, Carbohydrate 3, Fiber 1.9, Sugar 1, Protein 1.4

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