Almond Macaroons - Low Calorie
Yield
servingsPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
sugar
* see note |
|
| 1 | teaspoon |
almond extract
|
*
|
| ¼ | cup |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
sugar
* see note |
|
| 5 | ml |
almond extract
|
*
|
| 59 | ml |
wheat germ
|
|
Directions
- artificial sweeteners do not work in this recipe.
Preheat oven to 325℉ (160℃).
In a deep bowl, beat egg whites on low speed of an electric mixer until frothy.
Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.
Fold in wheat germ.
Drop mixture by ½ teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to 200 F.
Bake 1 hour.
Turn off heat, and leave cookies in oven to cool.
Makes 10 servings, 5 cookies each.
30 calories each cookie.
