Best White Chocolate Lemon Macaroons Recipes

WHITE CHOCOLATE LEMON MACAROONS

Steps:

• Heat oven to 325 degrees.. In a large bowl, combine coconut, sugar, sifted flour, egg whites, lemon zest and juice, lemon extract and chopped almonds. Stir well until blended.. Drop by rounded 2 tablespoons and shape into approximately 1 ½-inch-tall pyramids, 2 inches apart on parchment-lined cookie sheets.. Bake for 12 to 15 minutes until tops and bottom edges of cookies are light golden brown. Immediately remove from cookie sheet and place on wire rack to cool completely.. Combine melted white chocolate with a few drops of yellow food coloring. Drip the bottom and ¼-inch of the sides of macaroons in chocolate, allowing excess to drip off. Place on waxed paper to set. Store in an airtight container.Â

WHITE CHOCOLATE DIPPED LEMON MACAROONS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together coconut, lemon zest, sugar, and salt. Set aside. In a large bowl, whisk egg whites until frothy. Add coconut mixture and vanilla to bowl and use a rubber spatula to fold dough together until combined.
• Wet your hands. Take about 1/4-cup dough and form into a mounded ball. Use your thumb and forefinger to slightly pinch the tops, if desired. Place macaroon on baking sheet and repeat with remaining dough. Bake until macaroons are slightly golden on top, about 20 minutes. Let cool completely.
• For Dipping: Set up a station for dipping with cooled macaroons, parchment, bowl of tempered chocolate, and forks. Dip each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate using a fork. Shake off excess over the bowl, then place finished pieces on parchment to set up in a cool dry place.

MIX-AND-MATCH FRENCH MACARONS

Steps:

• Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
• Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.