12 Macaroon Tart Shells
(see ingredients and instructions below)
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)
1/2 cup frozen non-dairy whipped topping, thawed
2 tablespoons flaked sweetened coconut, toasted
Prepare Macaroon Tart Shells.
To Prepare Macaroon Tart Shells:
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.
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
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.
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.
Source: Adapted from Cooking Light, January 1996
Date: March 14, 2006