Lemon and Rosemary Macarons
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 58, total fat 3 G., saturated fats 3 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 0 mg, sodium 33 mg, sugar 7 G.
Calories 58, total fat 3 G., saturated fats 3 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 0 mg, sodium 33 mg, sugar 7 G.
Macaroons are soft, flourless coconut cookies. In this recipe, their coconut sweetness is complemented by a vibrant lemon and fresh rosemary with subtle pine notes. A perfect holiday treat that will impress everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp fresh rosemary leaves
- 1/3 cup + 1 tbsp sugar
- 3 cups sweet coconut flakes
- 1 teaspoon finely grated lemon zest
- 0.5 tsp vanilla extract
- 1/4 teaspoon salt
- Whites of 2 large eggs
We recommend
Recipes with similar ingredients: coconut flakes, rosemary, lemon zest
Cooking the dish according to the recipe:
- Place the rosemary on a cutting board and sprinkle with 1 tablespoon of sugar; chop finely, then transfer to a medium bowl. Add the coconut flakes, the remaining 1/3 cup of sugar, the lemon zest, vanilla extract, and salt. Rub with your fingers and toss to combine. Let sit at room temperature for 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Whisk the egg whites in a medium bowl until foamy. Fold in the coconut mixture with a silicone spatula.
- Drop 1 tablespoon of the coconut mixture into mounds on the prepared baking sheets, spacing them about 2.5 cm apart. Using wet fingers, shape each mound into a cone shape. Bake, rotating the baking sheets, until the edges are golden brown and the macarons are dry, 16-20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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