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Low FODMAP Swedish Macaroon Tea Cakes

Low FODMAP Swedish Macaroon Tea Cakes


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 24 1x

Description

These Low FODMAP Swedish Macaroon Tea Cakes are tart-like and have a pumpkiny, shortbread cookie crust that’s filled with a yummy cinnamon-flavored almond paste.

Recipe inspired by the 1950 edition of Betty Crocker’s Picture Cookbook


Scale

Ingredients

Cookie Base

Almond Filling

  • 3 egg whites
  • ⅓ cup sugar
  • 1 cup almond meal
  • ½ tsp. cinnamon
  • ¼ tsp. vanilla extract

Optional

  • 24 pecan pieces

Instructions

  1. To make cookie base: In a large bowl, blend together softened butter, pumpkin puree, and sugar until well mixed. Beat in egg, vanilla, and cinnamon. Gradually add in flour, stirring until completely mixed.
  2. In a greased mini muffin tin, drop teaspoon portions of batter into the bottom of each cup. Gently press batter over bottom and slightly up the sides to form a cup. Place in freezer for 10 minutes to chill.
  3. Meanwhile, preheat oven to 325°F.
  4. To make almond filling: Beat egg whites until light and foamy, about X minutes. Gradually beat in sugar until well blended. Gently fold in almond meal, cinnamon, and vanilla extract.
  5. Remove muffin tin from the freezer. Fill each cup with the almond filling. Bake until almond filling is set and just starting to turn golden brown, about 25-30 minutes. Remove cookies from the oven. Optional: While still warm, gently press a pecan piece on to the top of each cookie. Allow cookies to cool before serving.

Notes

Pumpkin Puree: A low FODMAP serving is ⅓ cup or 75 grams.

Almond Meal: A low FODMAP serving is ¼ cup or 24 grams.

Pecans: A low FODMAP serving is 10 pecans or 20 grams.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Swedish

Nutrition

  • Serving Size: 1 cookie
  • Calories: 152
  • Sugar: 6 g
  • Fat: 8 g
  • Carbohydrates: 17 g
  • Protein: 3 g

Keywords: cookie, gluten-free, low FODMAP, pumpkin