Carrot Cake Macaroons with Maple-Cream Cheese Glaze
One serving contains 52 calories, 1g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 40. Not It can be enjoyed any time, but it is especially good for Easter. If you have ground ginger, powdered sugar, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
In large bowl, beat egg whites and salt with whisk until mixture turns white and begins to stiffen. Beat in one-third granulated sugar at a time until mixture is very stiff. Fold in remaining macaroon ingredients (do not stir vigorously or egg whites will lose their stiffness).
Spoon teaspoonfuls of mixture about 1 to 2 inches apart onto cookie sheets.
Bake 20 minutes or until golden brown (insides should be soft but outsides should be just firm). Cool completely before removing from cookie sheets.
While macaroons are cooling, in medium bowl, beat cream cheese, milk, syrup and powdered sugar with whisk until no longer lumpy, adding more powdered sugar or milk to reach drizzling consistency. If desired, pour glaze into decorating bag.
Pipe glaze onto cooled macaroons, or use spoon to drizzle glaze over macaroons.
Let glaze set before serving or storing.