Hi fellow foodies! It’s Thursday and I am sure you are up to your eyeballs with work, projects, and responsibilities. Never fear! You have almost made it to the weekend.
After your busy week, you may be ready to try a new recipe. I’ve got just the thing for you. But first, let’s talk about the mystery ingredient. Raise your hand if you know what a tangelo is. Anybody? I felt pretty good because at least I’d heard of one before. I also guessed that it was a hybrid of a tangerine and something else. But, that’s as far as my science background and reasoning got me. However, I did manage to look up the fruit and found out that a tangelo is a cross between a tangerine and a grapefruit. Very interesting! When I purchased the fruit at Sprouts, my local produce store, it looked very much like an imperfect orange. It had a smaller end and a wider end like if you picked up a bean bag chair and dropped it on the ground. Strange but cool.
Sold! I love to try new things and this little beauty had captured my attention. I took it home and brainstormed over its eventual use. I only had one rule: just make something low carb.
I decided to make a macaroon, not to be confused with a macaron. I liked the idea because I think citrus and coconut are a terrific flavor pairing. The flavor of a tangelo is sweet and not bitter at all. There is also no tartness. It’s quite a pleasant fruit and I can now say I am a fan of the tangelo. I can also say I am a fan of tangelo macaroons. Has anyone ever said that before? I don’t know but I’m glad to be the first. They were very delightful.
These delicious macaroons came together easily and the best part is that they only have 3 net carbs per cookie!
1/2 cup egg whites
1/2 teaspoon vanilla extract
1 teaspoon tangelo zest
1/4 teaspoon salt
1 1/4 cup no calorie granulated sweetener (sucralose/maltodextrin blend)
3 cups unsweetened flaked coconut
1/4 cup freshly squeezed tangelo juice
Walnut halves (optional)
1. Preheat oven to 325 degrees Fahrenheit.
2. In the bowl of a stand mixer, add egg whites, vanilla, salt, and tangelo zest. Mix on high until soft peaks form.
3. Add sweetener one tablespoon at a time and continue mixing on high until glossy peaks form.
4. Meanwhile, in a medium bowl, add coconut and tangelo juice and stir. Allow five minutes to sit.
5. Stir prepared coconut into mixture in the mixing bowl. Stir until combined.
6. Add mixture by the spoonfuls into cookie sheets lined with non-stick silicone baking mats or parchment paper.
7. Place a walnut half, if desired, in each macaroon and bake for 20-24 minutes on the middle rack. Edges should be golden.