Faux Macaron topped with Homemade Apricot Preserve with Fennel Pollen & Lemon Verbena #FennelFriday

If you have around 39 minutes to spend in the kitchen, Faux Macaron topped with Homemade Apricot Preserve with Fennel Pollen & Lemon Verbena #FennelFriday might be a spectacular gluten free, dairy free, and lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 96 cents per serving. This dessert has 195 calories, 2g of protein, and 5g of fat per serving. If you have corn starch, apricot preserves, fennel pollen, and a few other ingredients on hand, you can make it. 51 person were glad they tried this recipe. It is brought to you by Café Terra Blog. With a spoonacular score of 33%, this dish is not so super. Similar recipes include Apricot and Lemon Verbena Pops, Apricot and Honey Jam with Lemon Verbena, and Lemon Verbenan Olive Oil Muffins… With Lemon Verbena Syrup.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In sauce pan, over medium low heat, add diced apricots, sugar, and lemon zest.In small bowl, add corn starch and 1 tsp water, and mix together, then add mixture to cooking apricots.Let the apricot mixture cook down, and thicken up. At about 10 minutes before you pull the pan off the stove top, add the lemon verbena and fennel pollen. Take off the heat, and let cool. You can make the preserve in advance.Preheat oven to 350 degree F. Line large sheet pan with reusable nonstick cooking mat or parchment paper.In a food processor or stand mixer, mix together the almond paste and sugar for about 12 seconds, or until incorporated well. Don’t over mix.Add in the egg white to the almond and sugar mixture, and mix for about 8 seconds, or until the mixture is smooth and creamy. (The mixture did not get smooth and creamy, was more sticky, and thick, that is okay.)On cookie sheet, add 2 tsp of mixture for each individual cookie. With a moistened finger, press lightly on each cookie, and smooth the top.Bake your cookies for 12-14 minutes depending on oven. They should have a light brown bottom, and very light tan top to the cookie. To see if the cookie is cooked enough, it will have a cracked surface.Once cooked, let it cool for 15 minutes, then remove from the sheet pan.Top one cookie with about 1 tablespoon of apricot preserve, and top with second cookie…..Enjoy!!!

 

Step by step:

1. In sauce pan, over medium low heat, add diced apricots, sugar, and lemon zest.In small bowl, add corn starch and 1 tsp water, and mix together, then add mixture to cooking apricots.

2. Let the apricot mixture cook down, and thicken up. At about 10 minutes before you pull the pan off the stove top, add the lemon verbena and fennel pollen. Take off the heat, and let cool. You can make the preserve in advance.Preheat oven to 350 degree F. Line large sheet pan with reusable nonstick cooking mat or parchment paper.In a food processor or stand mixer, mix together the almond paste and sugar for about 12 seconds, or until incorporated well. Don’t over mix.

3. Add in the egg white to the almond and sugar mixture, and mix for about 8 seconds, or until the mixture is smooth and creamy. (The mixture did not get smooth and creamy, was more sticky, and thick, that is okay.)On cookie sheet, add 2 tsp of mixture for each individual cookie. With a moistened finger, press lightly on each cookie, and smooth the top.

4. Bake your cookies for 12-14 minutes depending on oven. They should have a light brown bottom, and very light tan top to the cookie. To see if the cookie is cooked enough, it will have a cracked surface.Once cooked, let it cool for 15 minutes, then remove from the sheet pan.Top one cookie with about 1 tablespoon of apricot preserve, and top with second cookie…..Enjoy!!!

Nutrition Information:

covered percent of daily need