Lemon Raspberry Macaroons
Recipe Center

Lemon Raspberry Macaroons
Lemon Raspberry Macaroons
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

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. 

Nutritional Information:
(2 cookies): 343 calories, 9 g protein, 19 g total fat (1 g sat.), 39 g carbohydrate, 5 g fiber, 31 g sugar, 0 mg cholesterol, 32 mg sodium, 10 points