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Spring Fling Dessert

On-trend and low-fat, these brightly colored French macarons are aptly paired with fruits like mangos and strawberries.



1/2 cup blanched almonds

3 Tbsp. Ready-Set-Serve Lemon Juice

1 3/4 cup powdered sugar

2 tsp. granulated sugar

3 large egg whites


1/2 cup heavy cream

1/2 cup unsalted butter

3 Tbsp. Ready-Set-Serve Lemon Juice


6 Markon First Crop Strawberries, diced

2 mangoes, diced

3 Markon First Crop Mint sprigs, chopped



Finely grind almonds and 1 cup powdered sugar in food processor. Add remaining powdered sugar and lemon juice; pulse. In medium bowl, beat egg whites and sugar until stiff peaks form. Fold in almond mixture; place in pastry bag with a plain tip. Pipe out “quarter” size rounds onto a sheet tray lined with parchment paper. Bake 6-8 minutes at 400 degrees.


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 macaron round.


Place macaron round on plate; top with diced fruits and mint; top with macaron round. Garnish with more fruit.