Saturday, December 15, 2018

Almond Macaroons

November 24, 2015 by  
Filed under Recipes

Almond macaroons on a plate - closeup

No flour, no baking powder, no coconut—these almond macaroons are the real deal. Replacing whole eggs with egg whites knocks the cholesterol down to zero, making these bite-sized goodies perfect for a sweet snack or special occasion.

PREP TIME: 10 min / COOK TIME: 14 min / TOTAL TIME: 27 min

SERVINGS: 36

1½ c ground toasted almonds

¼ c flour

¼ tsp salt

3 egg whites

½ tsp almond extract

1 c sugar

36 slices of almonds

  1. PREHEAT oven to 325°F. Line a baking sheet with parchment paper.
  2. COMBINE the almonds, flour, and salt in a small bowl.
  3. BEAT the egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add the almond extract. Gradually beat in the sugar, ¼ cup at a time, until stiff peaks form.
  4. FOLD the almond mixture into the egg whites. Drop the batter by heaping teaspoons 2″ apart onto the prepared sheet. Place an almond slice on top of the heaps of batter.
  5. BAKE for 14 minutes, or until light brown. Cool on a rack for 3 minutes.
  6. SLIDE the parchment paper off the pan onto the rack to cool completely. Peel off the paper.

NUTRITION (per serving) 49 cal, 1.2 g pro, 7 g carb, .5 g fiber, 6 g sugars, 2 g fat, .2 g sat fat, 20.1 mg sodium

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