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Ingredientes
- 1 c. whole almonds (preferably blanched) plus
- 16 whl raw almonds
- 2/3 c. granulated sugar
- 1 lrg egg white
- 1/4 tsp almond extract
- 1 pch salt Confectioners' sugar for dusting
Direcciones
- Preheat oven to 350 degrees and lightly butter a baking sheet.
- In a food processor pulse 1 c. almonds with granulated sugar till grnd fine. Add in egg white, almond extract, and a healthy pinch salt and pulse till combined. Roll mix into 16 balls, about 1-inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
- Bake macaroons in middle of oven 10 min, or possibly till pale golden brown. Transfer macaroons to a rack and cold completely. Macaroons keep 4 days in an airtight container at room temperature.
- This recipe yields 16 macaroons.
- Yield: 16 cookies
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 249g | |
| Calories 964 | |
| Calories from Fat 313 | 32% |
| Total Fat 37.07g | 46% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 208mg | 69% |
| Sodium 225mg | 9% |
| Potassium 529mg | 15% |
| Total Carbs 147.92g | 39% |
| Dietary Fiber 7.9g | 26% |
| Sugars 136.25g | 91% |
| Protein 20.01g | 32% |
