Rachel's Marvelous Macaroons
Difficulty: Difficult
Makes: 8 servings
Makes: 8 servings
Ingredients:
1/4 cup blanched Almond Flour (made from raw almonds with the brown hulls removed)
1/2 teaspoon baking soda
1/8 teaspoon salt
3 egg whites
1 1/2 teaspoons vanilla extract, no sugar added
1/2 teaspoon coconut extract, no sugar added
1/4 teaspoon pure almond extract
1/3 cup plus
1 tablespoon sugar substitute (recommended: Splenda)
1 1/2 teaspoons unsalted butter or trans-fat-tree margarine, softened, at room temperature
1 1/3 tightly packed cups shredded unsweetened coconut (use fresh or unsweetened shredded; can be found at health food stores)
1/4 cup blanched Almond Flour (made from raw almonds with the brown hulls removed)
1/2 teaspoon baking soda
1/8 teaspoon salt
3 egg whites
1 1/2 teaspoons vanilla extract, no sugar added
1/2 teaspoon coconut extract, no sugar added
1/4 teaspoon pure almond extract
1/3 cup plus
1 tablespoon sugar substitute (recommended: Splenda)
1 1/2 teaspoons unsalted butter or trans-fat-tree margarine, softened, at room temperature
1 1/3 tightly packed cups shredded unsweetened coconut (use fresh or unsweetened shredded; can be found at health food stores)
Special Equipment
optional: 1-ounce ice cream scoop
parchment paper or silicone mat-lined cookie sheet
Directions:
Place the baking rack in the center of the oven to 350��F. In a small bowl, whisk together the almond flour, baking soda and salt, and set aside. In a medium bowl, whisk together the egg whites and extracts until foamy, then stir in the sugar substitute and butter until well blended. Add the mixed dry ingredients to the egg mixture and fold in the coconut until everything is combined. Wet your fingers and form 16 equal balls of the mix, about 4 teaspoons each, or use a 1-ounce ice cream scoop tightly packed with the mix. Place the macaroons on the lined sheet pan and bake for approximately 15 minutes, until they start to turn golden brown all over. Remove the macaroons from the oven and let cool completely, about 15 minutes, before serving. Refrigerate any leftovers in a covered container. (Macaroons will soften greatly after being covered and refrigerated.)
Nutrition information (serving size: 2):
|
Calories: 80 Fat: 7g Saturated fat: 4g Carbohydrates: 4g |
Protein: 2g Fiber: 2g |
Recipe source: Recipe source: From Eating Stella Style by George Stella. Copyright ©2006 by George Stella, Inc. Reprinted by permission of Simon & Schuster, Inc., www.stellastyle.com
