Lemon Raspberry Macaroons


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Lemon Raspberry Macaroons
Lemon Raspberry Macaroons
Ingredients
4 egg whites
1/2 cup sugar
2 cups powdered sugar
1 (16- oz.) package Bob's Red Mill Finely Ground Almond Meal
2 tbsp. Meyer lemon juice
1 tsp. lemon extract
Zest of 1 Meyer lemon
1/4 cup Just Raspberries (in our Produce Dept.), crushed
Directions

Prep: 20 minutes, Chill: at least 2 hours 
Cook: 20 minutes, Makes: 24 macaroons

1. Beat egg whites in a large bowl until stiff peaks form. Beat in sugar, then turn mixer to low. Add powdered sugar, one large spoonful at a time.

2. Add almond meal, lemon juice, extract and lemon zest, stirring until well blended. Cover and refrigerate for at least 2 hours.

3. Preheat oven to 300°F and line 2 baking sheets with parchment paper. Lightly mix in crushed raspberries and roll dough into 1½-inch balls. Place on baking sheets and bake for 20 minutes. 

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The antioch store does not carry just raspberries, instead, i bought the mixed berry packet from another brand. Too many apples, one cherry and one sliced strawberry with some blueberries. Not a good alternative. Also, using almond meal does not hold the shape. Becomes flatter than rounded and texture is softer. Recommend baking longer

  Comment Number: 6374
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