Meringue-like cookies are sandwiched with a zesty lemon cream

Macaroons Filled with Lemon Creme

Lemon Creme:
1 1/2 cups lemon juice
1/4 cup lemon zest
1/2 cup water
1 cup SPLENDA® Sugar Blend
9 large egg yolks
5 large egg whites, room temperature

Macaroons:
1 cup SPLENDA® Sugar Blend
6 ounces almond flour
1 tablespoon cream of tartar
1 tablespoon powdered egg whites

1. To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.
2. Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.
3. To make the macaroons: Preheat oven to 325°F (160°C).
4. Grind the SPLENDA® Sugar Blend in a blender until the mix is fine and almost powder like.
5. Sift half of the SPLENDA® Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.
6. Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.
7. Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.

Makes 48 servings. Serving Size: 1 sandwich cookie
Preparation Time: 1 Hour
Total Time: 1 Hour 10 Minutes

Nutritional Information Per Serving (1 sandwich cookie): Calories 80 | Calories from Fat 25 | Fat 2.5g (sat 0g) | Cholesterol 40mg | Sodium 10mg | Carbohydrates 10g | Fiber 1g | Sugars 8g | Protein 2g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.