Some macaroons blur the line between candy and cookie, but with the addition of ground almonds, these indulgences are even more satisfying.
TIME: 50 minutes
SERVINGS: 6
3/4 c blanched almonds (MUFA)
1/2 c sugar substitute, divided
4 egg whites
1/4 c unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1. Preheat the oven to 325°F. Line 2 large baking sheets with parchment paper.
2. Toast the almonds in a large deep skillet over medium heat, stirring often, for about 3 minutes or until golden. Tip into the bowl of a food processor fitted with a metal blade.
3. Add 1 tablespoon of the sugar. Process until the almonds are finely ground.
4. Beat the egg whites with an electric mixer on high speed until the whites hold soft peaks. Gradually beat in the remaining sugar until the whites hold stiff peaks. Beat in the cocoa, vanilla extract, almond extract, and salt. Gently fold in the almonds.
5. Drop the mixture by rounded tablespoons onto the prepared baking sheets, leaving 1" between each macaroon. Bake for 27 to 30 minutes or until very lightly browned. Place baking sheets on a rack and let macaroons cool until firm.
Nutrition Info Per Serving (5 cookies): 193 calories, 7 g protein, 22 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 140 mg sodium, 3 g fiber
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