Recipe Macaroons

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Table of Contents

Gluten-free lemon macaroon friands

Image credit: Andrew Young –


  • 5 egg whites, lightly beaten
  • 1 1/2 cups almond meal
  • 1 1/2 cups gluten-free pure icing sugar, sifted
  • 2/3 cup gluten-free plain flour
  • 150g butter, melted, cooled
  • 3 teaspoons finely grated lemon rind

Macaroon topping

  • 2 egg whites, lightly beaten
  • 2/3 cup gluten-free pure icing sugar, sifted
  • 2/3 cup desiccated coconut


  • Step 1
    Preheat oven to 190C/ 170C fan-forced. Grease and flour (see note) three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans. Combine egg white, almond meal, icing sugar, flour, butter and lemon rind in a bowl. Divide mixture evenly between holes of prepared pans.
  • Step 2
    Make macaroon topping: Combine egg white, icing sugar and coconut in a bowl. Spoon 1 teaspoon of macaroon topping on top of each friand, spreading gently to cover the top slightly. (Mixture will sink slightly.)
  • Step 3
    Bake for 15 minutes or until golden and just firm to touch. Stand in pans for 2 minutes. Turn onto a wire rack to cool. Serve.

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