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Southern Hills Macaroons

 

12

Yield

1

servings

Prep

15

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

14 ounces almond paste
1 ¾ cups powdered sugar
1 cup sugar
granulated
¼ cup cornmeal
white
1 tablespoon honey
½ cup egg whites
about 4 large

Directions

Preheat oven to 350℉ (180℃).

Line baking sheets with parchment paper.

Combine almond paste, sugars, cornmeal and honey in large bowl and blend until smooth.

Gradually add egg whites, mixing well. Spoon mixture into pastry bag fitted with number 8 plain round tip.

Pipe onto prepared baking sheets in rounds about 1¼ inches in diameter, spacing 1½ inches apart.

Flatten slightly with dampened cloth. Bake until light golden, about 20 to 25 minutes.

Slide macaroons (still on parchment) onto racks.

Let cool completely, then carefully peel off parchment paper.

Store macaroons in airtight container.

If baking sheets will be reused, let cool between batches to avoid scorching bottoms of macaroons.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 90527% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 53g 53%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 0%
Calcium 17% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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