Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almond Macaroons Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
1 2/3 Cup(s) Whole blanched almonds, 9
oz.
1 1/3 Cup(s) Confectioners' sugar, Confectioners' sugar
3 1/2 Ounce(s) Almond paste
1/3 Cup(s) Egg whites, 2 to 3 large
1/2 Teaspoon(s) Almond extract
Directions:
MAKES 30 COOKIES OVO-LACTO Aromatic and chewy-crisp, these classic
cookies are enjoyed the world over. Almond paste is available at most
supermarkets. Preheat oven to 325F. Line several baking sheets with
foil. Spread the almonds in a baking pan and toast in the oven,
stirring occasionally, until the nuts begin to turn brown, 7 to 8
minutes. Let cool. Increase oven temperature to 350F. In food
processor, combine cooled almonds and sugar and process until almonds
are ground to a powder, 1 to 2 minutes. With machine running, add
almond paste through the feed tube, processing until mixture is
smooth. Add egg whites and continue processing until mixture is well
blended, about 1 minute. Transfer the mixture to a large heavy
saucepan and place over medium-low heat. Cook, stirring constantly
until mixture thickens slightly, 4 to 5 minutes. Remove from heat and
stir in almond extract. Let mixture cool 15 minutes or until slightly
stiff but not firm. Drop batter by level tablespoonfuls onto prepared
baking sheets, spacing about 2 inches apart. Bake until cookies are
just beginning to turn brown, 11 to 14 minutes. Remove from oven and
let stand on foil until cool. Then carefully transfer them to wire
racks to cool completely. Store in an airtight container at room
temperature up to 3 days. PER COOKIE: 80 CAL.; 2G PROT.; 5G TOTAL FAT
(0 SAT. FAT); 7G CARB.; 0 CHOL.; 5MG SOD.; 1G FIBER Converted by
MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 70 Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 69.4mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.6g
Protein: 2.2g


Scale this recipe to Servings [?]