I didn't know I liked macaroons....until this morning, that is. I think you will like them, too. Enjoy.
Almond Macaroon Cookies:
3/4 cup slivered almonds
1 large egg white
Dash of salt
1/3 cup sugar
Cooking spray
1. Preheat oven to 350 degrees.
2. Place almonds in a large nonstick skillet over med.-high heat; cook, stirring constantly, 3 minutes or until light brown and fragrant. Remove from heat, and let cool.
3. Beat egg white and salt with a mixer at high speed until foamy. Gradually add sugar, 2 tablespoons at a time, beating 6 min. or until soft peaks form.
4. Place almonds in a food processor; process until finely ground. Gently fold ground almonds into beaten egg whites.
5. Drop mixture by teaspoonfuls 1 inch apart onto baking sheets coated with cooking spray. Bake at 350 for 8 min. or just until lightly browned. Let cookies cool on pans 1 minute. Remove to wire racks, and let cool completely.
YIELD: 2 dozen cookies (serving size- 2 cookies, 62 calories total)
*I got this recipe from a Weight Watchers magazine! I decided to try them and I have had about six so far. That's the bad part about knowing how low in calories they are!*
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