Spring
Fling Dessert
Serves 4
Macaroons:
1/2 C blanched almonds
3 Tbsp. lemon juice
1 3/4 C powdered sugar
2 tsp. granulated sugar
3 large egg whites
Filling:
1/2 C heavy cream
1/2 C unsalted butter
3 Tbsp. fresh lemon juice
Topping:
6 large strawberries (diced)
2 mangoes (diced)
3 mint sprigs (chopped)
Finely grind almonds and 1
cup powdered sugar in
food processor. Add rem.
powdered sugar and
lemon juice; pulse. In med.
bowl, beat egg whites and
sugar until stiff peaks form.
Fold in almond mixture;
place in pastry bag with a
plain tip. Pipe out "quar-
ter" size rounds onto a
sheet tray lined with
parchment paper. Bake 6-8
minutes at 400 degrees.
Filling: bring 1/2 cup cream
to a simmer; remove from
heat; whisk in 1/2 cup
butter and 3 Tbsp. lemon
juice. Cool until thickened;
pipe onto each macaroon
round.
Assemble: place macaroon
round on plate; top with
diced fruit and mint; top
with macaroon round.
Garnish with more fruit.