Sweets: Lemon Macaroon Tartlets
Source of Recipe
Adapted from Cooking Light, January 1996
List of Ingredients
12 Macaroon Tart Shells (see ; ingredients and instructions below)
Lemon Mixture:
3/4 cup granulated sugar
1 tablespoon plus 2 teaspoons cornstarch
1/2 teaspoon grated lemon rind
1/3 cup water
1/3 cup fresh lemon juice
1 egg, lightly beaten
2 drops yellow food coloring (optional)
Topping:
1/2 cup frozen non-dairy whipped topping thawed
2 tablespoons flaked sweetened coconut toastedRecipe
To keep the shells from being tough, spoon the flour into the measuring cup instead of packing it. Use large eggs, and spread the mixture thinly into the muffin cups. Baked shells may be frozen for later use.
Ingredients:
2 cups flaked sweetened coconut
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
Vegetable cooking spray
Instructions:
Combine first 5 ingredients in a bowl; stir well. Spoon mixture evenly into 12 muffin cups coated with cooking spray, pressing mixture into bottom and up sides of muffin cups. Bake at 400° for 15 minutes or until edges are browned. (Do not overbake.) Cool 2 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack. Set aside.
Lemon Mixture:
Combine sugar, cornstarch, and lemon rind in a saucepan, and stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute. Gradually stir one-fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Pour mixture into a bowl; stir in food coloring, if desired. Place plastic wrap on surface, and chill.
Spoon 1 tablespoon plus 1 teaspoon lemon mixture into each prepared shell. Top evenly with whipped topping and coconut.
Makes 1 dozen tartlets.
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