Lemon Raspberry Macaroons

Something Extra:
The Healthy Issue 2014

Recipe Theme

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


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


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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