Guest guest Posted March 30, 2001 Report Share Posted March 30, 2001 * Exported from MasterCook * Almond Macaroons Recipe By : Vegetarian Celebrations, by Nava Atlas, page 68 Serving Size : 36 Preparation Time :0:00 Categories : Holidays Cookies And Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lightly toasted almonds -- (about 2 cups) 1/4 cup matzo cake meal or potato starch 3 egg whites -- at room temperature 2/3 cup firmly packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1 dash salt Makes about 3 dozen Macaroons are traditional to Passover, but don't limit the use of these light and crisp cookies to Passover only. These nutty treats, which have no added fat and no egg yolks, are nice to have on hand anytime. When making them at other times, you can use regular flour instead of the potato starch or matzo cake meal. Preheat the oven to 325 degrees. Place the almonds in the container of a food processor and process until they resemble a coarse meal. Beat the egg whites until stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds. Drop by tablespoonfuls on an oiled baking sheet or 2. Bake for 15 minutes, or until the edges are golden. Remove carefully with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container. Per cookie: Calories: 56, Carbohydrate: 6 g, Total fat: 3 g, Cholesterol: 0 g, Protein: 1 g, Sodium: 7 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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