Little Lemon Macaroons Recipes

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.

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.

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.

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.