Ingredients Jump to Instructions ↓

  1. Lemon Creme:

  2. 1 1/2 cups lemon juice

  3. 1/4 cup lemon zest

  4. 1/2 cup water

  5. 9 large egg yolks

  6. 5 large egg whites, room temperature

  7. Macaroons:

  8. 1 cup SPLENDA Sugar Blend

  9. 6 ounces almond flour

  10. 1 tablespoon cream of tartar

  11. 1 tablespoon powdered egg whites

Instructions Jump to Ingredients ↑

  1. To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.

  2. Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.

  3. To make the macaroons: Preheat oven to 325°F (160°C).

  4. Grind the SPLENDA Sugar Blend in a blender until the mix is fine and almost powder like.

  5. Sift half of the SPLENDA Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.

  6. Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.

  7. Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.


Send feedback