almond macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 egg whites1 c. granulated sugarpinch salt1/4 tsp. almond extract1 1/2 cups almond meal
Beat egg whites til medium firm peaks form. Slowly add the sugar, salt and almond extract. Continue beating until mixture is the consistency of whipped cream. Remove bowl from mixer and use a large metal spoon to fold in ground almonds. Refrigerate for 15 minutes.
Set oven to 325
Pipe or spoon batter by tbslp onto parchment-lined cookie sheets, bake for 20 minutes or until lightly brown.
Cool and transfer to an airtight container and store at room temp for up to 5 days.
Number of Servings: 30
Recipe submitted by SparkPeople user LESSTHANZERO.
Set oven to 325
Pipe or spoon batter by tbslp onto parchment-lined cookie sheets, bake for 20 minutes or until lightly brown.
Cool and transfer to an airtight container and store at room temp for up to 5 days.
Number of Servings: 30
Recipe submitted by SparkPeople user LESSTHANZERO.
Nutritional Info Amount Per Serving
- Calories: 55.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
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