Diabetic Almond Macaroons
Yield
4 dozenPrep
20 minCook
60 minReady
90 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
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ¼ | cup |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
sugar
|
|
| 5 | ml |
almond extract
|
*
|
| 59 | ml |
wheat germ
|
|
Directions
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 degrees F bake 1 hour.
Turn off heat, and leave cookies in oven to cool.
