Lemon Macaroon Tartlets Recipes

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.

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.

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 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. Top with shaved chocolate.