1 Egg white 1/4 c Sugar; * see note 1 ts Almond extract 1/4 c Wheat germ * artificial sweeteners do not work in this recipe. Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then almond extract.Fold in wheat germ. drop mixture by 1/2 teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. Put the cookies in the oven and immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies each. 30 calories each cookie. 6.9% fat. -----
COCONUT ALMONDS MACAROONS RECIPE (LC 14393) - These are chewy and sweet with flaked coconut. Every bite of this deliciousness just melts in your mouth. FULL RECIPE FOR GUIDED COOKING WITH VIDEO & INGREDIENT QUANTITIES CLICK HERE :
Almond Coconut Macaroons
Almond Coconut Macaroons are light, fluffy coconut biscuits dipped in chocolate & almonds. Perfect as a dessert, for tea for as a an afternoon snack. Recipe:
Moroccan Almond Macaroons(gluten-free version)
Tea traditions are very important in Morocco. When tea is served so are the cookies and different verities of them.Cookies are made small so you can try different ones. Today I would like to share the recipe for Almond Macaroons. They are similar in taste to Italian Macaroons, but instead of almond flour, almond meal is used, so you get cookie with coarser taste but still oft and chewy texture.
MOROCCAN ALMOND MACAROONS
250g almonds 200g(1 cup) powdered sugar 80g(3 med eggs) egg whites 1 tbsp corn starch(or 1 tbs flour) 2 tbsp date paste pinch of salt 1 packet vanilla sugar You can also use Almond extract or Orange blossom water for added flavor.
Making this cookie in food processor is much easier, since everything gets blended and mixed well. . To a bowl of your food processor add almonds and blend them to coarse meal. Then add powdered sugar and blend to finer meal. Add salt, corn starch(or flour for non-gluten-free version),vanilla powder and blend. Add date paste and blend.
Through the feed of your food processor gradually add egg whites.
You need to reach batter macaron consistency but not as thin. It has to be moldable. To mold your cookies you need to dip your hands in water and then roll 1 inch balls.
Place them on lined baking sheet and decorate with whole almonds.
Bake at 350°F(180°C) for 15 min. Take out and let cool on baking tray for 5-10 minutes.
Store your cookies in air tight container for up to a week.
Enjoy!
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CHEWY COCONUT & ALMOND MACAROONS
BEST SNACK WITH EVENING TEA !!!!
INGREDIENTS
Makes 16 macaroons: 4 medium free-range egg whites 200g golden icing sugar, sifted 200g ground almonds Few drops of almond extract 200g desiccated coconut 100g good-quality dark chocolate, melted
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Almond Macaroons #French_Macaroons #Cafe70
Almond Macaroons Ingredients Icing Sugar 1 1/2 Cups Almond powder or Cashew powder 1 Cup Egg 90g (3Eggs) Powdered Sugar 1/4 Cup
Macaroons Filling White Chocolate 100g Fresh cream 100ml Geletine 2g Water 10ml
How to Make Coconut macaroons with instructions and measurements. Coconut macaroons are an excellent addition to your healthy snacks . They are easy to make, no mixer required.
INGREDIENTS : 3 Egg whites 1 Cup Desiccated Coconut / Shredded Coconut 1/4 Cup Crushed Almonds 2 Tablespoons Honey
Macaroons Bake Time : 180 C or 350 F 15 to 20 min Please do check my cooking BLOG :
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