Almond Macaroons
2 egg whites
3/4 cup sugar
1/2 tsp pure almond extract (optional)
2 cup blanched almonds finely ground (8 ounces)
1 tbsp potato starch
1. In mixing bowl, beat egg whites until foamy.
2. Gradually beat in sugar and almond extract, if used, until stiff,
shiny peaks form.
3. Combine almonds and potato starch and stir into meringue.
4. On greased baking sheets lightly dusted with potato starch, pipe
through large star tip or drop by tablespoons forming small mounds
two-inches apart.
5. Bake at 350F degrees 18 to 20 minutes, until firm and lightly
browned. Cool on racks. Store in an airtight container. Makes about 30
cookies.
Based on individual serving.
Calories: 72
Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 4 mg
Carbohydrates: 7 g
Fiber: 1 g
Sugar: 5 g
Protein: 2 g
Calcium: 21 mg
Folate: 2 mcg