Southern Hills Macaroons
Yield
1 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
almond paste
|
|
| 414 | ml |
powdered sugar
|
|
| 237 | ml |
sugar
granulated |
|
| 59 | ml |
cornmeal
white |
|
| 15 | ml |
honey
|
|
| 118 | ml |
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.
