Lemon Crème 1 1/2 cups lemons juice 1/4 cup lemon zest 1/2 cup water 1 cup SPLENDA® Sugar Blend for baking 9 egg yolks 5 egg whites (cracked the day before)
Meringue 1 cup SPLENDA® Sugar Blend for baking 6 ounces almond flour (about 2 cups fine ground blanched almonds) 1 tablespoon cream of tartar 1 tablespoon powdered egg whites
LEMON CRÈME COMBINE all the ingredients in a heavy sauce pan. WHISK well over heat and bring it slowly to a simmer. When the lemon crème is thick take it off the heat and cool. Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).
MACAROONS PREHEAT oven to 325° F. GRIND the SPLENDA® Sugar Blend for Baking in a blender until the mix is fine and almost powder like. SIFT half of the SPLENDA® Sugar Blend for Baking 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 crème de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites. LAYER a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes. BAKE the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon crème in the center and serve with fresh berries or ice cream.
Nutrition Information per serving
Serving Size
1 cookie sandwich
Calories 70
Calories from Fat 25
Total Fat 3g
Saturated Fat 0g
Cholesterol 40mg
Sodium 10mg
Total Carbohydrates 11g
Dietary Fiber 1g
Sugars 10g
Protein 2g
Exchanges per serving: 1 Starch
This recipe, when compared to a traditional recipe, has a 33% reduction in calories, a 46% reduction in carbohydrates and a 50% reduction in sugars!
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