Don't miss another issue…      Subscribe

Almond Macaroons # 3

 

These macaroons are slightly crisp outside, moist and chewy inside.
53

Yield

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 cup almond paste
*
¾ cup sugar
granulated
2 each egg whites
*
cup powdered sugar
2 tablespoons all-purpose flour
teaspoon salt
*

Directions

Line cookie sheets with parchment paper or foil, cut to fit.

Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute.

Slowly blend in the granulated sugar and egg whites; then add the confectioners' sugar, flour, and salt, and mix well.

To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1½ inch apart.

Cover with plastic wrap, and let stand for 30 minutes.

Preheat the oven to 300 degrees.

Bake for about 25 minutes. Remove from the oven, and lay the foil or parchment linings on a damp cloth, let cool, then peel off the macaroons.

FOR CHOCOLATE ALMOND MACAROONS: Add 1½ ozs. (1½ squares)

About 40 cookies.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 1970% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed