Lemon-Rosemary Macaroons

Name: Lemon-Rosemary Macaroons
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 2 larges egg whites; 1 Tbsp fresh rosemary leaves; 1 teaspoon finely grated lemon zest; 0 teaspoons salt; 79 milliliters sugar; 710 milliliters sweetened shredded coconut; 1 teaspoons vanilla extract

Lemon-Rosemary Macaroons might be a good recipe to expand your dessert recipe box. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 55 calories, 1g of protein, and 3g of fat per serving. This recipe serves 30. If you have egg whites, coconut, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Lemon Macaroons with Lemon Glaze (Gluten Free, Paleo + Vegan), Lemon Macaroons with Lemon Glaze (Gluten Free, Paleo + Vegan), and rosemary lemon shortbread + a rosemary citrus spritzer.

Instructions

Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl.

Ingredients you will need

Rosemary

Sugar

Equipment you will use

Cutting Board

Bowl

Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined.

Ingredients you will need

Lemon Zest

Coconut

Vanilla

Sugar

Salt

Dry Seasoning Rub

Let sit at room temperature, 1 hour.

Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.

Ingredients you will need

Egg Whites

Coconut

Equipment you will use

Spatula

Whisk

Bowl

Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape.

Equipment you will use

Baking Sheet

Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes.

Equipment you will use

Oven

Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Equipment you will use

Baking Sheet

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

2larges

egg whites 1Tbsp

fresh rosemary leaves 1teaspoon

finely grated lemon zest 0teaspoons

salt 79milliliters

sugar 710milliliters

sweetened shredded coconut 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Macaroons can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.