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Lemon Macarons with Cranberry-Mascarpone Filling

Makes: 12 servings
Serving size: 1 sandwich cookie Yield: about 12 sandwich cookies
Prep 40 mins Stand 30 mins Bake 325°F 9 mins  per batch
Lemon Macarons with Cranberry-Mascarpone Filling
  • 1 1/2  cups  finely ground almonds
  • 1 1/4  cups  powdered sugar
  • 3  egg whites
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  salt
  • 1/4  cup  granulated sugar
  • 1  teaspoon  finely shredded lemon peel
  • 1  Recipe  Cranberry-Mascarpone Filling

1. Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds and powdered sugar; set aside.

2. In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in almond mixture and lemon peel.

3. Using a large pastry bag fitted with a 1/2-inch round tip, pipe mixture into 2-inch flat circles onto prepared cookie sheets, leaving 1 inch between circles. Let stand for 30 minutes before baking.

4. Preheat oven to 325 degrees F. Bake, one sheet at a time, for 9 to 10 minutes or until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off parchment paper.

5. Spread Cranberry-Mascarpone Filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.

From the Test Kitchen
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill cookies as directed in Step 5. (You may store any leftover filled cookies in the refrigerator, but they will soften and be less crisp.)
Cranberry-Mascarpone Filling

Yield: 3/4 cup
  • 1/4  cup  mascarpone cheese or cream cheese, softened
  • 1  tablespoon  butter, softened
  • 1  tablespoon  honey
  • 1  cup  powdered sugar
  • 2  tablespoons  dried cranberries or cherries, finely snipped
  • 1/2  teaspoon  finely shredded lemon peel
  •  Few drops red food coloring
  • 2 - 4  teaspoons  lemon juice

1. In a medium mixing bowl beat mascarpone cheese, butter, and honey with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. Stir in dried cranberries and lemon peel. Stir in enough food coloring to tint the filling pink. Stir in enough lemon juice to reach spreading consistency.

Nutrition Facts (Lemon Macarons with Cranberry-Mascarpone Filling)
  • Servings Per Recipe 12,
  • cal. (kcal) 216,
  • Fat, total (g) 9,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 29,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 74,
  • Potassium (mg) 101,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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