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Lemon Macaroons

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Ingredients

  • 2 cups of shredded coconut
  • 1 cup of almond flour
  • 1/2 cup of granulated sugar
  • 2 egg whites
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 1/4 teaspoon of salt

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Lemon Macaroons

Created by: Howcan Team

Ingredients

  • 2 cups of shredded coconut
  • 1 cup of almond flour
  • 1/2 cup of granulated sugar
  • 2 egg whites
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 1/4 teaspoon of salt

Instructions

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine 2 cups of shredded coconut, 1 cup of almond flour, 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 tablespoon of lemon zest.
  • In a separate bowl, whisk together 2 egg whites, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice until frothy.
  • Gently fold the wet ingredients into the dry ingredients until well combined.
  • Using a cookie scoop or spoon, drop rounded mounds of the mixture onto the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges are golden brown.
  • Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy these delightful lemon macaroons!
Dessert
French

Lemon macaroons have a rich history dating back to the 8th century in Italy, where they were first created. These delightful treats were initially made with almond paste, sugar, and egg whites, and were a favorite among the Italian aristocracy. Over time, the recipe evolved, and the addition of lemon zest and juice gave the macaroons a refreshing citrusy flavor. Today, lemon macaroons are enjoyed worldwide and are a popular dessert in French patisseries. Renowned chefs like Pierre Hermé and Ladurée have perfected the art of making these delicate confections, and their versions are highly sought after. For the best lemon macaroons, using fresh, high-quality ingredients is essential to achieve the perfect balance of sweet and tangy flavors.

30 min

|

12

|

120 calories

Instructions

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine 2 cups of shredded coconut, 1 cup of almond flour, 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 tablespoon of lemon zest.
  • In a separate bowl, whisk together 2 egg whites, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice until frothy.
  • Gently fold the wet ingredients into the dry ingredients until well combined.
  • Using a cookie scoop or spoon, drop rounded mounds of the mixture onto the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges are golden brown.
  • Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy these delightful lemon macaroons!
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