Gluten Free Lemon Macaroons Food

LEMON MACAROONS

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.

GLUTEN FREE LEMON MACAROONS

Steps:

• Preheat oven to 300 degrees.
• Beat egg whites until stiff peaks form.
• Fold in sifted powdered sugar and juicce of the 2 lemons.
• Fold in ground almonds and hazelnuts.
• With two teaspoons place little heaps onto greased cookie sheet. I'd recommend using baking paper or silicon sheets.
• Bake for 30 to 40 minutes.
• While cookies are baking, you can prepare some lemon icing from lemon juice and powdered sugar. Ice cookies after removing from oven.
• Let cool completely and store in an airtight container in a cool place.

NATURALLY GLUTEN FREE MACAROONS

Steps:

• Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
• Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
• Bake for around 15 minutes at 325 degrees until the edges and top are browning.