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These macarons look like they came straight from your garden! Shaped just like daisies, this cookie recipe is a must-make for spring.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.

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  • Sift almond flour and 2 1/2 cups powdered sugar together in a medium bowl (break up any clumps that form with fingers).

  • In a large bowl combine egg whites and cream of tartar. Beat with a mixer on medium speed until egg whites until foamy. Gradually add granulated sugar, about 1 teaspoon at a time, and continue to beat egg whites until stiff peaks form. Sift almond flour-sugar mixture over the egg white mixture and fold in with a rubber spatula just until combined (batter should begin to fall off the rubber spatula in sheets).

  • Carefully transfer batter to a piping bag fitted with a medium round tip. Pipe the batter on prepared baking sheet in a flower shape by piping a small dot and six same-size dots that are just touching around it (similar to a daisy). If desired, carefully place small round yellow sprinkles on the center dot. Let stand 1 hour.

  • Preheat oven to 275°F. Bake cookies about 20 minutes or until cookies are just starting to brown. Cool completely on cookie sheet on wire rack.

  • Meanwhile, for filling, in a medium bowl beat cream cheese and lemon curd with an electric mixer until light and fluffy. Add lemon zest, lemon juice, 1 cup powdered sugar and salt; beat to combine. If desired, tint filling with yellow food coloring. If necessary, cover and chill until firm enough to pipe. Transfer filling to a piping bag fitted with a small round tip.

  • To assemble cookies, pipe filing on the flat side of half of the cookies. Top with remaining cookies, flat sides down.

Nutrition Facts

164 calories; 7 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 6 mg cholesterol; 37 mg sodium. 24 mg potassium; 24 g carbohydrates; 1 g fiber; 21 g sugar; 3 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 0 mg iron;

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