Lemon Creme Macaroons - 10g Carbs, 1g Fiber, 8g Sugar
From: www.diabeticgourmet.com
Meringue-like cookies are sandwiched with a zesty lemon cream.
Yield: 48 cookies
1 cookie per serving
> Lemon Creme Ingredients
1-1/2 cups lemon juice
1/4 cup lemon zest
1/2 cup water
1 cup Splenda Sugar Blend
9 egg yolks
5 egg whites, room temperature
> Macaroon Ingredients
1 cup Splenda Sugar Blend
6 oz almond flour
1 Tbsp cream of tartar
1 Tbsp powdered egg whites
Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).
To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.
Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.
To make the macaroons: Preheat oven to 325 degrees F.
Grind the Splenda Sugar Blend in a blender until the mix is fine and almost powder like.
Sift half of the Splenda Sugar Blend into the almond flour and combine it with the powdered egg whites.
Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.
Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.
Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.
Yield: 48 cookies
1 cookie per serving
Nutrition per Serving: 80 Calories, 25 Calories from Fat, 2.5g Fat, 0g Saturated Fat, 40mg Cholesterol, 2g Protein, 10mg Sodium, 10g Carbs, 1g Dietary Fiber, 8g Sugars
Posted by: chefgloria1030@yahoo.com
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