Sunday, March 24, 2013

Healthy Recipe: Almond Lemon Macaroons

Not everyone enjoys a coconut macaroon, even though it's a favorite traditional Passover cookie. Plus, the coconut can really increase the saturated fat content of traditional macaroons. Here's a crunchy alternative — a macaroon made strictly with almonds. These cookies are loaded with protein and heart-healthy fats, plus an unforgettable lemon and almond flavor.

 Learn how easy it is to make this recipe, after the break!

Almond Lemon Macaroons

Almond Lemon Macaroons

Ingredients
2 cups unblanched almonds
1/2 cup Sucanat or sugar
1 teaspoon almond extract
 Pinch of salt
1/2 teaspoon grated fresh lemon rind
3 egg whites
Directions
  • Preheat oven to 350° F.
  • Grind the almonds in a food processor, and pour them into a mixing bowl.

  • Mix in the Sucanat, almond extract, salt, and lemon rind. Then stir in the egg whites. The dough will be thick, like wet sand.
  • Use a spoon to place two-inch balls on a pan lined with a Silpat mat or parchment paper.
  •  Bake for 15 to 20 minutes, until dry and lightly brown on top.
 

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