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Ingredientes
- 1/4 lb blanched whole almonds plus 1/3 c. (3/4 c.) sliced
- 1/2 c. sugar
- 1/4 tsp almond extract
- 1/4 tsp salt
- 2 lrg egg whites
Direcciones
- In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites till they are foamy (just before they hold soft peaks) and mix in the almond mix gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 min, or possibly till they are golden brown around the edges, and let them cold on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
- Makes about 40 macaroons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 1081 | |
| Calories from Fat 481 | 44% |
| Total Fat 57.52g | 72% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 723mg | 30% |
| Potassium 890mg | 25% |
| Total Carbs 123.21g | 33% |
| Dietary Fiber 11.8g | 39% |
| Sugars 106.14g | 71% |
| Protein 32.07g | 51% |
