Friday, August 24, 2007

Almond Macaroons

I wanted a cookie with just a certain taste to make a crust with and this version came out great!
I always have a couple of bags of these in the freezer. These are great as cookies, crumbled for crusts, sandwiched with chocolate filling, vanilla buttercream filling, flavored whipped cream filling.........

Almond Macaroons (Level 2)

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

**For a variation, or if you cannot find sugar free honey, you can substitute equal amount of sugar free maple/pancake syrup


A smile is a curve that sets everything straight.