Spiced Almond Macaroons
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
superfine |
|
| 2 | cups |
almonds
ground, sliced |
|
| 2 | teaspoons |
cinnamon
|
|
| 3 | large |
egg whites
|
|
| 2 | tablespoons |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
superfine |
|
| 473 | ml |
almonds
ground, sliced |
|
| 1E+1 | ml |
cinnamon
|
|
| 3 | large |
egg whites
|
|
| 3E+1 | ml |
almonds
sliced |
|
Directions
Grease cookie sheets well.
Mix sugar, ground almonds, and cinnamon.
Beat egg whites until stiff but not dry.
Gently stir in ground almond mixture.
Drop by teaspoonfuls 2 inches apart onto cookie sheets.
Sprinkle with a sliced almond or two on top of each.
Bake 350℉ (180℃) for 10 minutes until golden brown.
Cool 2 minutes before removing to wire rack. If the last few stick, return pan to oven to reheat and remove cookies immediately.
